Artificial Food Coloring 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 makes everyone wander in to ask what's cooking. Store-bought broths and stocks are notorious for sneaking in caramel color, annatto, and other synthetic dyes that have no business being in something as wholesome as this ā making homemade the only truly reliable option. Every single ingredient here is exactly what it looks like: chicken bones, fresh vegetables, herbs, and a splash of apple cider vinegar that gently coaxes minerals out of the bones during the resting period. The blanching step at the start is a smart move that removes impurities before the long simmer even begins, resulting in a beautifully clear, golden broth with no murky surprises. Fresh thyme, parsley, bay leaves, and optional ginger layer in real, unprocessed flavor that no dye-laden carton can replicate. Once strained and chilled, you'll have a glossy, lightly viscous broth that's ready to anchor soups, braise grains, or simply be sipped from a mug on a cold afternoon.
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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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