Lupin Free Homemade Chicken Bone Broth

Total time4 hr 30 min

Prep time15 min

Cook time3 hr 45 min

4.5

(12)

Rich, golden, and deeply savory, this slow-simmered chicken bone broth is the kind of kitchen staple that makes everything it touches taste better — from soups and risottos to simple grain bowls. The process starts with a quick blanch-and-rinse step that pulls out impurities, so you end up with a beautifully clear, clean-tasting liquid rather than a murky, cloudy pot. A splash of apple cider vinegar draws minerals from the bones during a short rest before the heat even goes on, which is a small step that makes a real difference in both flavor and body. Aromatics like fresh thyme, parsley, garlic, and bay leaves build layers of fragrance as everything simmers low and slow for three to four hours. The result is a lightly viscous, amber broth that you can feel good about because every single ingredient is whole, recognizable, and free from the flour-based additives or legume-derived fillers that can sneak into store-bought versions. Cooling it down properly and storing it in shallow containers means it's ready to grab from the fridge all week long, with that satisfying jelly-like set that tells you the collagen did its job.

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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
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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