Paraben Free Homemade Chicken Bone Broth
Rich, golden, and deeply savory, this slow-simmered chicken bone broth is the kind of kitchen project that fills your whole home with an irresistible aroma. Store-bought broths and stocks are notorious for containing preservatives and synthetic additives ā many of which fall under the umbrella of compounds people following a paraben-free lifestyle work hard to avoid. Making it from scratch means you know exactly what went into the pot: chicken bones, fresh vegetables, herbs, and a splash of apple cider vinegar to help draw minerals from the bones. The blanching step at the start is a smart move that removes impurities upfront, so your finished broth comes out clear and clean rather than murky. A long, lazy simmer at the lowest possible heat coaxes out a light, slightly viscous body that store-bought versions simply can't replicate. Once strained and chilled, it keeps beautifully in the fridge and is endlessly useful as a base for soups, grains, sauces, or just a warming mug on a cold afternoon.
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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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