Low Sugar Homemade Chicken Bone Broth

Total time4 hr 30 min

Prep time15 min

Cook time3 hr 45 min

4.5

(12)

Rich, golden, and deeply savory, this homemade chicken bone broth is the kind of kitchen project that rewards patience with something genuinely nourishing. Every ingredient here is whole and real — bones, aromatics, fresh herbs, and a splash of apple cider vinegar that quietly works to draw minerals out of the bones during the initial rest. There's no sweetener hiding anywhere in the pot, which matters more than you'd think, because plenty of store-bought broths sneak in added sugars or sweetened flavor enhancers to round out the taste. This one earns its depth the honest way: a long, low simmer that coaxes out collagen and flavor from the bones themselves. The blanching step at the start is a small extra effort that pays off in a cleaner, clearer finished broth with none of that murky bitterness. Once strained and chilled, it's ready to use as a base for soups, braises, or just a warm mug on a cold afternoon. Make a big batch and freeze it in portions — you'll be glad it's there.

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Ingredients

8 servings

3 lb chicken bones and carcasses (backs, necks, wings, or a mix)
2 medium carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 medium yellow onion, quartered
6 cloves garlic, smashed
2 tbsp apple cider vinegar
4 sprigs fresh thyme
4 sprigs fresh parsley
2 bay leaves
1 tsp fine sea salt
10–12 cups cold water, or enough to cover by 1 inch
1 tbsp fresh ginger, thinly sliced (optional)

Instructions

1
Place the chicken bones in the stockpot and cover with cold water. Bring to a boil over high heat, then drain and rinse the bones under cold running water, discarding the blanching liquid. Wipe out the pot. This step removes impurities that would cloud the finished broth.
2
Return the rinsed bones to the clean pot. Add the carrots, celery, onion, garlic, apple cider vinegar, thyme, parsley, bay leaves, salt, and ginger (if using). Pour in enough cold water to cover everything by about 1 inch (10–12 cups). Let the pot sit, uncovered, for 20 minutes — the vinegar begins drawing minerals from the bones during this rest.

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