Hazelnut Free Homemade Chicken Bone Broth
There is something deeply satisfying about a pot of homemade bone broth slowly simmering on the stove, filling the kitchen with the kind of savory, golden aroma that makes everyone wander in to ask what's cooking. This recipe builds serious depth from humble ingredients ā chicken bones, aromatics like carrot, celery, and onion, and a splash of apple cider vinegar that quietly draws minerals out of the bones during a short rest before the heat even goes on. The blanching step at the start is a small but brilliant move, rinsing away impurities so the finished broth comes out clear and clean rather than murky. Fresh thyme, parsley, bay leaves, and garlic round out the flavor without any fussy technique, and optional ginger adds a gentle warmth if you're in the mood. For anyone navigating tree nut allergies, store-bought broths and stocks can be surprisingly risky due to shared production lines and vague labeling ā making your own from scratch means you know exactly what went into the pot. After a long, lazy simmer and a pass through a fine-mesh strainer, you're left with a rich, lightly viscous broth that's as good sipped straight from a mug as it is used as a base for soups, grains, or sauces. Make a big batch, cool it down properly, and you'll have golden liquid gold stashed in the fridge or freezer 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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