Eosinophilic Esophagitis Friendly Homemade Chicken Bone Broth
Rich, golden, and deeply savory, this homemade chicken bone broth is the kind of kitchen staple that earns its place on the stovetop every single week. Managing eosinophilic esophagitis often means scrutinizing every label and second-guessing store-bought stocks loaded with additives, natural flavors, or hard-to-identify ingredients ā making a from-scratch version like this one genuinely valuable. The ingredient list is clean and straightforward: chicken bones, fresh vegetables, herbs, and a splash of apple cider vinegar that helps draw minerals out of the bones during a quiet rest before the heat even turns on. A blanching step at the very start removes impurities, so the finished broth is clear, clean-tasting, and free of the murky residue that can come from skipping that extra few minutes of effort. The long, low simmer ā barely a tremble on the surface for three to four hours ā coaxes out a light, slightly viscous body that feels nourishing and gentle. Once strained and chilled, it stores beautifully and can be sipped on its own, used as a cooking liquid, or stirred into simple meals where a safe, flavorful base really matters.
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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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