Legume 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. Every ingredient here is straightforward ā chicken bones, aromatics, fresh herbs, and a splash of apple cider vinegar ā so there's nothing hidden to worry about for anyone avoiding legumes. That vinegar soak before the heat even goes on is a smart trick that draws minerals out of the bones, giving the finished broth a light, slightly viscous body you simply can't get from a carton. The blanching step at the start pulls out impurities early, so what you end up with is a clear, clean liquid rather than a murky, cloudy pot. A long, lazy simmer on the lowest heat does the heavy lifting, and the payoff is a broth that's genuinely nourishing and endlessly versatile. Use it as a base for soups, to cook grains, to deglaze a pan, or just sip it warm from a mug on a cold afternoon. Once you've made a batch and seen how easy it is to freeze in portions, store-bought will feel like a serious downgrade.
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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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