Lactose 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. Every ingredient here is naturally free of dairy ā just bones, aromatics, fresh herbs, and a splash of apple cider vinegar that quietly works to draw minerals out of the bones as the pot rests before simmering. That small but clever step is what gives the finished broth its light, slightly viscous body and clean, full flavor. The blanching technique at the start removes impurities upfront, so you end up with a clear, beautiful liquid rather than a murky, cloudy pot. Simmering low and slow for three to four hours lets the carrots, celery, onion, garlic, thyme, and parsley meld into something that tastes far more complex than the ingredient list suggests. Once strained and chilled, it's ready to sip straight from a mug, use as a base for soups and sauces, or freeze in portions for whenever you need it. Making it yourself means you control every single ingredient ā no hidden additives, no label anxiety, just pure, nourishing broth on your own terms.
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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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