Capsaicin 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 simple sipping straight from a mug. For anyone avoiding capsaicin, store-bought broths and stocks can be a minefield of hidden spices, chili extracts, and "natural flavors" that sneak heat into an otherwise safe product. This recipe keeps things clean and transparent, built entirely from chicken bones, aromatic vegetables, fresh herbs, and a splash of apple cider vinegar that gently draws minerals out of the bones during the resting step. The blanching technique at the start is a small but brilliant move ā it pulls out impurities before the long simmer even begins, so you end up with a clear, beautiful broth rather than a murky one. A slow, lazy simmer over several hours coaxes out every bit of body and flavor without any aggressive heat or spice involved. The finished broth has a light, slightly viscous quality that signals it's genuinely nourishing, not just flavored water. Make a big batch, cool it properly, and you'll have a freezer full of the most versatile, worry-free cooking liquid you've ever had 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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