AIP Friendly Homemade Chicken Bone Broth
Rich, golden, and deeply nourishing, this slow-simmered broth is built from chicken bones, garden vegetables, and fresh herbs — nothing more, nothing less. The splash of apple cider vinegar is a quiet workhorse here, drawing minerals out of the bones during a 20-minute rest before the heat even turns on, which means every cup is as nutrient-dense as it gets. Aromatics like smashed garlic, fresh thyme, parsley, and bay leaves give the finished liquid a fragrance that makes the whole kitchen smell incredible for hours. Following an autoimmune protocol often means scrutinizing every store-bought broth label for additives, natural flavors, and seed-derived ingredients that can sneak in uninvited — making a batch from scratch is genuinely the safest and most satisfying solution. The technique is straightforward: blanch the bones first to pull out impurities, then simmer low and slow until the broth turns a gorgeous amber and develops a light, slightly viscous body. Each batch makes 8 servings, so you can freeze portions and have a clean, compliant base ready for soups, braises, or simply sipping from a mug on a rough day. Once you taste the difference, going back to the carton feels like a step backward.
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Learn more →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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