Brazil Nut Free Homemade Chicken Bone Broth
There is something deeply satisfying about a pot of homemade 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. This version builds serious depth from chicken bones, aromatic vegetables, fresh herbs, and a splash of apple cider vinegar ā which works quietly during a 20-minute rest to draw minerals out of the bones before the heat even kicks in. The technique of blanching the bones first is a small but meaningful step that keeps the finished broth beautifully clear and clean-tasting rather than murky. A long, lazy simmer at the lowest possible heat does the heavy lifting, coaxing out a golden, lightly viscous liquid that store-bought versions simply cannot replicate. Because every ingredient here is a whole, single-source food ā bones, vegetables, herbs, water ā there are no hidden additives or shared-facility concerns to navigate, which makes this an easy, confident choice. Freeze it in portions and you'll always have a nourishing base ready for soups, grains, or just a warming 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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