Fructose Free Homemade Chicken Bone Broth
Rich, golden, and deeply savory, this slow-simmered chicken bone broth is the kind of kitchen staple that makes everything taste better ā from soups and stews to simple grain dishes and sauces. Managing fructose intake can make store-bought broths a minefield, since many commercial versions sneak in onion powder, garlic concentrate, honey, or other high-fructose additives that aren't always obvious on the label. Making it from scratch puts you in full control of every ingredient that goes into the pot. The apple cider vinegar does quiet but important work here, drawing minerals out of the bones during a short rest before the heat even turns on, which gives the finished broth a light, slightly viscous body without any sweeteners or thickeners. A careful blanching step at the start removes impurities and keeps the liquid clear and clean-tasting rather than murky. After a long, lazy simmer and a pass through a fine-mesh strainer, what you're left with is a beautifully fragrant broth you can portion into containers and reach for all week long.
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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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