Coconut 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 blanch-and-rinse step that pulls out impurities, so the finished liquid is clear and clean rather than murky or bitter. A splash of apple cider vinegar draws minerals out of the bones during a 20-minute rest before the heat even goes on ā a small step that makes a real difference in depth and body. Aromatics like fresh thyme, parsley, bay leaves, garlic, and optional ginger layer in warmth and complexity without any processed additives or hidden ingredients to worry about. Many store-bought broths and bouillons sneak in coconut-derived emulsifiers or flavor carriers, so making your own from scratch is the most reliable way to know exactly what's in the pot. After a long, lazy simmer and a pass through a fine-mesh strainer, you're left with a slightly viscous, beautifully amber broth that freezes well and upgrades everything from soups to grains to pan sauces. It's the kind of foundational recipe you'll come back to again and again.
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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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