Beef Free Homemade Chicken Bone Broth
Rich, golden, and deeply savory, this homemade chicken bone broth is the kind of kitchen staple that makes everything it touches taste better ā from soups and grains to sauces and simple sipping mugs. It's built entirely on chicken bones, aromatic vegetables, and a handful of fresh herbs, so there's no red meat anywhere in the picture. A splash of apple cider vinegar does quiet, important work here, drawing minerals from the bones during a 20-minute rest before the heat even comes on. The blanching step at the start pulls out impurities early, which means your finished broth comes out clear and clean rather than murky or muddy. A long, lazy simmer ā barely a tremble on the surface ā coaxes out every bit of flavor and gives the broth that slightly viscous, silky body that store-bought versions rarely achieve. Once strained and chilled, it keeps beautifully in the fridge and is endlessly useful all week long. If you've been relying on cartons that sometimes sneak in beef-derived ingredients or shared processing lines, making your own is the most straightforward fix there is.
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!