Macadamia Free Homemade Chicken Bone Broth
Rich, golden, and deeply savory, this homemade chicken bone broth is the kind of kitchen project that rewards patience with something genuinely nourishing. The combination of chicken bones, aromatic vegetables, fresh herbs, and a splash of apple cider vinegar creates a broth with real body and complexity ā the kind you simply cannot replicate from a carton. That initial blanching step is a small but brilliant move, pulling out impurities so the finished liquid comes out clear and clean-tasting rather than murky. A long, lazy simmer on the lowest heat coaxes every bit of flavor and mineral goodness from the bones without any fuss. For anyone navigating tree nut concerns, this recipe is naturally worry-free ā every ingredient is a whole food staple with no hidden additives or shared-equipment anxiety to stress over. Use it as a base for soups, braise vegetables in it, sip it warm from a mug, or freeze it in portions to have on hand whenever a recipe calls for good stock. Once you make a batch this way, going back to store-bought feels 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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