Eggless 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 for hours. It's built entirely from bones, aromatics, and water ā no eggs, no fillers, nothing that doesn't belong. The apple cider vinegar does quiet but important work here, drawing minerals out of the bones during a 20-minute rest before the heat even turns on, which means you're getting every bit of goodness the bones have to offer. A slow, lazy simmer over three to four hours coaxes out a broth that's lightly viscous, beautifully clear, and genuinely satisfying in a way that cartons from the store just can't match. The blanching step at the start is a small extra effort that pays off big ā it removes impurities upfront so you're left with a clean, golden liquid rather than a murky, gray one. Fresh thyme, parsley, bay leaves, and optional ginger round out the flavor without overwhelming the natural depth of the bones. Make a big batch, cool it down properly, and you'll have a freezer stash that quietly upgrades soups, grains, and sauces for weeks.
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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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