Peanut 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 long, slow simmer with carrots, celery, onion, garlic, and fresh herbs coaxes every bit of flavor and body out of the bones, resulting in a broth that puts any carton from the store to shame. The clever blanching step at the start removes impurities upfront, so you end up with a beautifully clear, clean-tasting liquid rather than something murky and dull. A splash of apple cider vinegar works quietly in the background, helping to draw minerals from the bones before the heat even kicks in. Store-bought broths can be a minefield of hidden additives and shared-facility warnings, but when you make it yourself from whole, straightforward ingredients like these, you know exactly what's in the pot. Use it as a base for soups and stews, sip it warm from a mug, or freeze it in portions to have on hand whenever a recipe calls for something truly homemade.
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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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