Pork Free Homemade Chicken Bone Broth
Rich, golden, and deeply savory, this homemade chicken bone broth is the kind of kitchen staple that makes everything it touches taste better ā from soups and risottos to simple sipping mugs on a cold afternoon. Every ingredient here is straightforward and completely free of pork, so there's no need to scrutinize store-bought cartons for hidden additives or questionable animal-derived ingredients. The technique is what sets this broth apart: a quick blanch-and-rinse step pulls out impurities first, so the finished liquid stays clear and clean rather than murky. A splash of apple cider vinegar gets added before the long simmer, gently coaxing minerals out of the bones and giving the broth that slightly viscous, almost silky body you want. Aromatics like fresh thyme, parsley, garlic, and bay leaves build layers of flavor without any fuss, and optional ginger adds a subtle warmth if you're in the mood. After a low, patient simmer of three to four hours, what you end up with is a deeply nourishing liquid that freezes beautifully and keeps your cooking elevated all week long.
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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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