Pecan Free Homemade Chicken Bone Broth

Total time4 hr 30 min

Prep time15 min

Cook time3 hr 45 min

4.5

(12)

Rich, golden, and deeply savory, this homemade chicken bone broth is the kind of kitchen project that makes your whole house smell incredible. It starts with a blanching step that removes impurities from the bones before the real slow simmer begins, which is the secret to a beautifully clear, clean-tasting result. A splash of apple cider vinegar draws minerals out of the bones during a 20-minute rest before the heat even goes on — a small step that makes a big difference in both nutrition and body. Aromatics like fresh thyme, parsley, bay leaves, garlic, and optional ginger layer in warmth and complexity without any fuss. After three to four hours of the laziest possible simmer, you're left with a broth that's lightly viscous, deeply fragrant, and nothing like anything from a carton. Tree nut allergies can make store-bought broths and stocks surprisingly tricky, since shared facilities and added flavor blends sometimes introduce unexpected ingredients — but every single thing in this recipe is straightforward and easy to verify. Make a big batch, cool it down properly, and you'll have a freezer stash that elevates soups, grains, and sauces for weeks.

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Ingredients

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
10–12 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 (10–12 cups). Let the pot sit, uncovered, for 20 minutes — the vinegar begins drawing minerals from the bones during this rest.

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