Almond Free 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 makes your whole house smell incredible. It starts with a quick blanching step to remove impurities, which is the secret to getting that clear, clean finish you just can't replicate from a carton. A splash of apple cider vinegar draws minerals out of the bones during a 20-minute rest before the heat even comes on — a small step that makes a real difference in depth and body. Aromatics like fresh thyme, parsley, garlic, and optional ginger layer in warmth and complexity as everything simmers low and slow for three to four hours. The result is a lightly viscous, beautifully colored broth that works as a base for soups, grains, sauces, or just sipped straight from a mug on a cold afternoon. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or cross-contamination stress — just wholesome, from-scratch cooking you can feel good about.

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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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