Ginger Free Homemade Chicken Bone Broth
Rich, golden, and deeply savory, this homemade chicken bone broth is the kind of kitchen staple that makes everything it touches taste better ā from soups and risottos to simple sipping mugs on a cold afternoon. The ingredient list leans on classic aromatics like carrots, celery, onion, garlic, and fresh herbs, so the flavor is clean and well-rounded without any heat or spice creeping in. For anyone avoiding ginger, this recipe is completely safe as written ā the sliced ginger listed is explicitly optional and easy to leave out without changing the character of the broth at all. A quick blanching step at the start pulls out impurities, and a long, lazy simmer does the rest, coaxing a beautifully clear, lightly viscous liquid from the bones. Apple cider vinegar works quietly in the background, helping draw minerals from the bones during the initial rest before the heat even goes on. The result is a nourishing, versatile broth you can batch-cook, freeze in portions, and reach for all week long ā no store-bought guesswork, no hidden additives, just honest ingredients doing their job.
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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)
Can be omittedfresh ginger
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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