Paleo Homemade Chicken Bone Broth
Rich, golden, and deeply savory, this slow-simmered chicken bone broth is the kind of kitchen project that rewards patience with something genuinely nourishing. Every ingredient here ā from the aromatics to the apple cider vinegar ā is whole, unprocessed, and completely in line with ancestral eating principles. The vinegar does quiet but important work during the initial rest, drawing minerals out of the bones before the heat even kicks in, which is exactly the kind of technique that makes homemade broth worth the effort. A blanching step at the start pulls out impurities first, so what you end up with is a clear, clean liquid rather than a murky, cloudy pot. Store-bought versions often sneak in yeast extracts, natural flavors, or additives that make label-reading a chore ā here, you know exactly what went in. Sip it straight from a mug, use it as a base for soups and braises, or freeze it in portions to have on hand whenever you need a clean, collagen-rich building block. It's one of those foundational recipes that quietly makes everything else you cook taste better.
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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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