Emulsifier Free Homemade Chicken Bone Broth
Rich, golden, and deeply savory, this slow-simmered chicken bone broth is the kind of kitchen project that makes your whole home smell incredible. Store-bought broths and stocks are notorious for sneaking in additives like lecithin, carrageenan, or other emulsifying agents ā but when you make it from scratch with nothing but bones, vegetables, herbs, and a splash of apple cider vinegar, you know exactly what's in the pot. The vinegar does quiet but important work here, drawing minerals out of the bones during a short rest before the heat even goes on. A gentle, low simmer over several hours coaxes out a broth that's naturally light-bodied and slightly viscous ā no thickeners or stabilizers needed. Skimming the foam early keeps the finished liquid clear and clean-tasting, which is a small step that makes a big difference. Once strained and chilled, it stores beautifully and works as a base for soups, sauces, grains, or just a warming mug on a cold afternoon. This is real, honest broth the way it was always meant to be made.
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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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