Citrus Free Homemade Chicken Bone Broth

Total time4 hr 30 min

Prep time15 min

Cook time3 hr 45 min

4.5

(12)

Rich, golden, and deeply savory, this homemade chicken bone broth is the kind of kitchen staple that makes everything it touches taste better — from soups and stews to simple sipping straight from a mug. Many store-bought broths and bouillons sneak in citrus flavors, citric acid, or lemon-based preservatives, so making your own is genuinely the safest and most satisfying route. Every ingredient here is straightforward: chicken bones, aromatics, fresh herbs, and a splash of apple cider vinegar that works quietly in the background to pull minerals from the bones before the heat even turns on. The blanching step at the start is a small but brilliant move — it clears out impurities so your finished broth comes out clean and clear rather than murky. A long, lazy simmer does the rest of the work, coaxing out a lightly viscous, fragrant liquid that smells incredible and tastes even better. Once strained and chilled, it keeps beautifully in the fridge and is endlessly useful all week long.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

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
10–12 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 (10–12 cups). Let the pot sit, uncovered, for 20 minutes — the vinegar begins drawing minerals from the bones during this rest.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!