Red Meat Allergy Friendly Homemade Chicken Bone Broth

Total time4 hr 30 min

Prep time15 min

Cook time3 hr 45 min

Red Meat Allergy Friendly 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 — from soups and stews to simple grain dishes. For anyone managing a red meat allergy, store-bought broths can be a minefield, since many brands share production lines or sneak in beef-derived ingredients without obvious labeling. This recipe keeps things completely poultry-based, so you know exactly what's going into the pot. The technique is straightforward but thoughtful: a quick blanch removes impurities first, then a long, lazy simmer with aromatics like fresh thyme, parsley, garlic, and a splash of apple cider vinegar coaxes out deep flavor and a naturally silky body. That vinegar soak before the heat even kicks in is a small step that makes a real difference in the final richness. Once strained and chilled, you'll have a clear, fragrant broth ready to portion and use all week — or freeze for whenever you need it most.

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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
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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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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