Cinnamon 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. A slow, low simmer coaxes every bit of flavor and body from the bones, while a splash of apple cider vinegar works quietly in the background to help draw out minerals before the heat even turns on. Aromatics like fresh thyme, parsley, bay leaves, and garlic build a broth that tastes genuinely complex ā nothing like the flat, tinny stuff from a carton. For anyone avoiding warming spices, this recipe is naturally free of them without any substitutions or workarounds needed; the ingredient list is clean and straightforward from the start. The blanching step at the beginning is a small extra effort that pays off in a clearer, cleaner-tasting final product. Once strained and chilled, it keeps beautifully in the fridge and is endlessly useful as a base for soups, grains, sauces, or just a restorative mug on a cold afternoon.
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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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