Mustard Free Homemade Chicken Bone Broth
Rich, golden, and deeply savory, this homemade chicken bone broth is the kind of kitchen project that makes everything else taste better. A long, lazy simmer with carrots, celery, onion, garlic, and fresh herbs coaxes every bit of flavor and body from the bones, resulting in a broth that puts any carton from the store to shame. The apple cider vinegar does quiet but important work here, drawing minerals from the bones during a 20-minute rest before the heat even comes on. Store-bought broths and bouillons are notorious for sneaking in mustard flour or mustard-derived flavor enhancers, so making your own from scratch is genuinely the cleanest way to keep your pot safe. Every ingredient in this recipe is straightforward and easy to verify, which means you can use this broth as a confident base for soups, sauces, grains, or anything else without second-guessing the label. The blanching step at the start removes impurities that would otherwise cloud the finished liquid, so what you end up with is clear, fragrant, and beautifully golden. Make a big batch, cool it down properly, and you'll have a freezer stash that quietly upgrades your cooking for weeks.
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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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