Low Iodine 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. Managing iodine intake often means scrutinizing store-bought broths and stocks, which can contain iodized salt, sea salt, or additives that are harder to track — making a from-scratch version like this one genuinely worth the effort. The recipe calls for fine sea salt rather than iodized table salt, and every other ingredient is a whole, unprocessed food: chicken bones, fresh vegetables, herbs, and a splash of apple cider vinegar. That vinegar soak before the heat even turns on is a smart move — it starts pulling minerals from the bones early, giving you a more nourishing, full-bodied result. The blanching step at the start keeps the finished broth clear and clean-tasting, while the long, lazy simmer builds that gorgeous golden color and light viscosity you just can't get from a carton. Once it's strained and chilled, you'll have a versatile base ready to go for soups, braises, or simply sipping from a mug on a cold afternoon. Batch-cook it, freeze it in portions, and you'll always have a safe, satisfying option on hand.
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Learn more →Ingredients
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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 10–12 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 (10–12 cups). Let the pot sit, uncovered, for 20 minutes — the vinegar begins drawing minerals from the bones during this rest.
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