Candida Diet Friendly Homemade Chicken Bone Broth
Rich, golden, and deeply nourishing, this slow-simmered bone broth is exactly the kind of foundational recipe that makes clean eating feel genuinely satisfying rather than restrictive. Every ingredient here ā from the aromatic carrots and celery to the fresh thyme, parsley, and garlic ā is carefully chosen to support a gut-friendly approach without any of the sugars, yeasts, or additives that can make store-bought broths a problem. The apple cider vinegar does quiet but important work during that 20-minute rest before the heat goes on, coaxing minerals out of the bones and building a broth with real depth and body. A long, lazy simmer at the lowest possible heat keeps the liquid clear and gently viscous ā nothing aggressive, nothing harsh, just steady extraction of everything good locked inside those bones. The blanching step at the start is a small but smart move that removes impurities upfront, so what ends up in your bowl is clean, golden, and genuinely beautiful. Batch-cook this and you'll have a versatile base ready to sip on its own, use as a cooking liquid for grains or vegetables, or stir into sauces all week long. It stores well in the fridge and rewards a little patience with flavor that no carton can match.
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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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