Caffeine Free Homemade Chicken Bone Broth
Rich, golden, and deeply savory, this slow-simmered chicken bone broth is the kind of thing that makes your whole kitchen smell incredible for hours. A splash of apple cider vinegar draws minerals out of the bones during a quiet rest before the heat even turns on ā a small step that makes a real difference in the final depth of flavor. Aromatics like fresh thyme, parsley, garlic, and optional ginger layer in warmth and complexity without relying on anything stimulating, so this is a genuinely soothing, caffeine-free way to nourish yourself throughout the day. The blanching step at the start keeps the finished broth clear and clean-tasting rather than murky, which is one of those details that separates a truly good homemade broth from a mediocre one. After a long, lazy simmer, you're left with a lightly viscous, golden liquid that's worlds away from anything that comes out of a carton. Use it as a base for soups and sauces, sip it warm from a mug, or freeze it in portions so you always have something wholesome on hand.
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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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