Nightshade Free Homemade Chicken Bone Broth
Rich, golden, and deeply savory, this homemade chicken bone broth is the kind of kitchen staple that makes everything else taste better ā from soups and grains to simple sipping straight from a mug. Avoiding nightshades means steering clear of tomatoes, peppers, and potatoes, which sneak into a surprising number of store-bought broths and seasoning blends. This recipe keeps things beautifully clean, building its flavor entirely from chicken bones, aromatic vegetables, fresh herbs, and a splash of apple cider vinegar. That vinegar isn't just for flavor ā it gently draws minerals out of the bones during a 20-minute rest before the heat even comes on, giving you a broth that's as nourishing as it is delicious. The blanching step at the start removes impurities so the finished liquid comes out clear and golden rather than murky or bitter. A long, lazy simmer of three to four hours does the rest of the work, coaxing out a lightly viscous, fragrant broth that no carton can replicate. Make a big batch, cool it properly, and you'll have a freezer-friendly foundation ready to elevate your cooking all week long.
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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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