Carrageenan Free Homemade Chicken Bone Broth
Rich, golden, and deeply savory, this homemade chicken bone broth is the kind of kitchen project that makes your whole house smell incredible. Store-bought broths and stocks are a minefield for anyone avoiding carrageenan, since that additive frequently turns up in commercial versions as a thickener or stabilizer ā often without much fanfare on the label. Making it from scratch means you know exactly what went into the pot: chicken bones, aromatics, fresh herbs, and a splash of apple cider vinegar that gently draws minerals out of the bones during a quiet rest before the heat even comes on. The blanching step at the start is a small but smart move that pulls out impurities early, so your finished broth comes out clear and clean rather than murky. A long, lazy simmer ā barely a tremble on the surface ā coaxes out all that body and flavor without rushing it. What you end up with is a lightly viscous, fragrant broth that's genuinely versatile: sip it warm from a mug, use it as a base for soups and sauces, or freeze it in portions for whenever you need it. Once you've made a batch this good, reaching for a carton at the store is going to feel like a real step down.
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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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