Black Pepper 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 stews to simple sipping straight from a mug. For anyone avoiding black pepper, store-bought broths and cartons are almost always a dead end, since pepper is practically a default seasoning in commercial versions. This recipe skips it entirely without sacrificing a single layer of flavor, leaning instead on fresh thyme, parsley, bay leaves, garlic, and a touch of apple cider vinegar to build real depth. That vinegar soak before the heat even goes on is a quiet but powerful move ā it draws minerals out of the bones and gives the finished broth a light, slightly viscous body that feels genuinely nourishing. The blanching step at the start keeps things clean and clear, so you end up with a broth that looks as good as it tastes. Make a big batch, cool it down properly, and you'll have a versatile, pepper-free base ready to pull from all week long.
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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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