MSG Free Homemade Chicken Bone Broth
There is something deeply satisfying about a pot of bone broth simmering away on the stove, filling the kitchen with a rich, savory aroma that no store-bought carton can replicate. The problem with most packaged broths is that they rely on flavor enhancers and additives to hit that savory depth ā which means they're off the table if you're avoiding monosodium glutamate. This recipe builds every bit of its flavor the old-fashioned way: slow-simmered chicken bones, aromatic vegetables, fresh herbs, and a splash of apple cider vinegar that gently draws minerals from the bones during a quiet rest before the heat even goes on. The blanching step at the start is a small but brilliant move ā it clears out impurities so the finished broth turns out golden and clean rather than murky or bitter. A long, lazy simmer at the lowest possible heat is what gives the liquid that slightly silky body and warm, rounded flavor you just can't rush. Once strained and chilled, it keeps beautifully in the fridge and is endlessly useful as a base for soups, grains, sauces, or simply sipped from a mug on a cold afternoon.
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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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