High Fructose Corn Syrup 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 grains to a simple mug sipped on a cold afternoon. Store-bought broths and stocks are notorious for sneaking in sweeteners and additives, so making your own is the cleanest way to know exactly what's in the pot. Every ingredient here is whole and recognizable: chicken bones, garden vegetables, fresh herbs, 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 ā it pulls out impurities early so the finished broth comes out clear and clean-tasting rather than murky. A long, lazy simmer on the lowest heat does the heavy lifting, coaxing out collagen and flavor without any shortcuts. Once strained and chilled, you'll have a lightly viscous, beautifully amber broth ready to refrigerate or freeze in batches. It's the kind of foundational recipe that quietly upgrades your whole cooking game.
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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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