Gut Friendly Homemade Chicken Bone Broth
Rich, golden, and deeply savory, this slow-simmered chicken bone broth is one of those foundational recipes that quietly transforms everything it touches ā from soups and grains to simple sipping mugs on a cold afternoon. The long, gentle simmer coaxes collagen and minerals from the bones, producing a broth with that light, slightly viscous body that signals real depth of flavor. A splash of apple cider vinegar added before the heat even turns on helps draw those minerals out, making every cup genuinely nourishing rather than just tasty. Aromatics like fresh thyme, parsley, garlic, and optional ginger layer in warmth and complexity without overwhelming the clean, clear finish you get from that initial blanching step. For anyone focused on gut health, homemade broth sidesteps the additives, excess sodium, and mystery ingredients that show up in so many store-bought cartons. The process is mostly hands-off ā a little skimming early on, then patience ā and the result is something you can freeze in portions and reach for all week long. Once you have a batch in the fridge, you'll find yourself adding it to everything.
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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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