Anti Inflammatory Homemade Chicken Bone Broth
Rich, golden, and deeply savory, this slow-simmered chicken bone broth is the kind of kitchen project that rewards patience with something genuinely nourishing. The combination of aromatic vegetables, fresh herbs, and a splash of apple cider vinegar works together beautifully ā the vinegar draws minerals from the bones during a quiet rest before the heat even turns on, which is exactly the kind of detail that separates a truly restorative broth from a watery shortcut. Fresh ginger is offered as an optional addition, and if you lean toward reducing inflammation through your diet, it's worth throwing in. The blanching step at the start might feel like extra work, but it pulls out impurities early so your finished broth comes out clear and clean rather than murky. A long, lazy simmer on the lowest heat keeps the liquid from turning cloudy and lets every bit of goodness from the bones and vegetables steep into the broth. Once strained and chilled, it stores beautifully and becomes the kind of freezer staple that quietly upgrades everything from soups to grains to sauces. Making it yourself means you control every single ingredient ā no additives, no mystery sodium, just whole, recognizable foods doing exactly what they're supposed to do.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
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
- 10ā12 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 (10ā12 cups). Let the pot sit, uncovered, for 20 minutes ā the vinegar begins drawing minerals from the bones during this rest.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!