Nickel Allergy Friendly Homemade Chicken Bone Broth

Total time4 hr 30 min

Prep time15 min

Cook time3 hr 45 min

Nickel Allergy Friendly 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 — from soups and grains to a simple mug sipped on a cold afternoon. For anyone managing a nickel sensitivity, store-bought broths and bouillon cubes can be a minefield of hidden high-nickel ingredients and mystery additives, so making your own from scratch is genuinely the smarter move. The ingredient list here keeps things clean and low-nickel, leaning on chicken bones, aromatics like carrot, celery, onion, and garlic, and fresh herbs to build flavor the slow, honest way. A splash of apple cider vinegar does quiet but important work during the initial rest, coaxing minerals out of the bones before the heat even comes on. Blanching the bones first and skimming the foam during the early simmer are small steps that pay off in a clear, clean-tasting broth you'll actually be proud of. The long, lazy simmer — barely a tremor on the surface — is what gives the finished liquid that light, slightly silky body that separates homemade from anything in a carton. Once strained and chilled, it keeps beautifully and gives you a safe, versatile base you can reach for all week long.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!