Gluten 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 for hours. It starts with a smart blanching step that removes impurities from the bones before the real simmering begins, which is what gives the finished broth that clean, clear color instead of a murky, cloudy result. A splash of apple cider vinegar goes into the pot early and sits with the bones before the heat even turns on, gently drawing out minerals and giving the broth a subtle depth you simply cannot get from a carton. Aromatics like fresh thyme, parsley, garlic, and bay leaves do the heavy lifting on flavor, while optional ginger adds a quiet warmth that makes this feel almost medicinal in the best way. Store-bought broths and stocks are notorious for sneaking in additives, natural flavors, or thickeners that can be a real concern, but every single ingredient here is straightforward and naturally free of gluten by design. After a long, lazy simmer and a pass through a fine-mesh strainer, you end up with a silky, lightly viscous broth that's ready to sip straight from a mug, use as a soup base, or freeze in batches for whenever you need it.
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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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