Nutmeg Free Homemade Chicken Bone Broth
Rich, golden, and deeply savory, this homemade chicken bone broth is the kind of kitchen project that makes your whole house smell incredible. A blanching step at the start pulls out impurities so the finished liquid stays clear and clean-tasting, while a long, lazy simmer coaxes every bit of flavor and body from the bones. Apple cider vinegar does quiet but important work here, drawing minerals out of the bones during a 20-minute rest before the heat even goes on. Aromatics like fresh thyme, parsley, bay leaves, garlic, and a hint of optional ginger keep things bright and complex without relying on any warming spices that might not work for your household. Every ingredient in this recipe is straightforward and easy to verify, which matters when you're trying to avoid hidden seasonings that sneak into store-bought versions. The result is a slightly viscous, beautifully amber broth that freezes well and forms the backbone of soups, grains, sauces, and anything else that benefits from a serious flavor boost. Once you've made a batch from scratch, it's genuinely hard to go back to the carton.
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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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