Chestnut 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. It starts with a quick blanching step to remove impurities, which is the secret to getting that clear, clean finish you just can't replicate with a store-bought carton. A splash of apple cider vinegar draws minerals from the bones during a short rest before the heat even goes on, making this broth as nourishing as it is flavorful. Aromatics like fresh thyme, parsley, garlic, and bay leaves build layers of depth over a long, lazy simmer ā no rushing, no shortcuts, just time doing its thing. For anyone navigating tree nut concerns, this recipe is completely built from whole vegetables, herbs, and chicken bones, so there's nothing hidden to worry about. Once strained and chilled, it keeps beautifully in the fridge and is endlessly useful ā sip it straight, use it as a soup base, or stir it into grains for an instant upgrade.
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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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