Gelatin 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. Many store-bought broths and gelatin-based products sneak in additives or clarifying agents that can be a concern, but this recipe keeps things completely clean ā just bones, vegetables, aromatics, and water. The apple cider vinegar does quiet, important work here, drawing minerals out of the bones during a 20-minute rest before the heat even comes on. A slow, lazy simmer over several hours coaxes out every bit of flavor without forcing a hard boil that would cloud the liquid or alter its natural character. The blanching step at the start is a small but brilliant move ā it rinses away impurities so the finished broth comes out clear and clean-tasting rather than murky. Once strained and chilled, you'll have a light, slightly viscous broth that's genuinely versatile: sip it warm from a mug, use it as a base for soups, or add it anywhere you want a savory backbone without any mystery ingredients.
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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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