Artificial Flavors Free Homemade Chicken Bone Broth
There is something deeply satisfying about a pot of bone broth simmering away on the stove, filling the kitchen with the kind of rich, savory aroma that no store-bought carton can replicate. Commercial broths and stocks are notorious for sneaking in natural and artificial flavor additives, yeast extracts, and mystery "spice blends" that make label-reading feel like a full-time job. This recipe keeps things completely clean ā every bit of flavor comes from real chicken bones, fresh vegetables, and a handful of herbs you can actually see and smell. The apple cider vinegar is a smart touch, gently coaxing minerals out of the bones during a short rest before the heat even turns on, which means you get a deeply nourishing broth without any shortcuts or additives. A slow, lazy simmer and a careful skim during the first stretch of cooking ensure the finished liquid is clear, golden, and genuinely good. Once strained and chilled, it sets into a lightly gelatinous concentrate that you can sip straight, use as a cooking base, or freeze in portions for whenever you need it. Pure ingredients, zero compromise, and a result that tastes like it took real effort ā because it did.
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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.
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