Rice Free Homemade Chicken Bone Broth
Rich, golden, and deeply savory, this slow-simmered chicken bone broth is the kind of kitchen staple that makes everything it touches taste better ā from soups and stews to simple grain-free sauces and braises. Every ingredient here is whole and unprocessed: bones, aromatics, fresh herbs, and a splash of apple cider vinegar that quietly draws minerals out of the bones as the pot rests before it ever hits the heat. That vinegar step is a small detail that makes a real difference, giving the finished broth a light, slightly viscous body that store-bought versions rarely achieve. The blanching step at the start is worth the extra few minutes too ā it pulls out impurities so your broth comes out clear and clean-tasting rather than murky. Keeping the simmer low and slow for three to four hours is the real secret, letting the collagen and flavor develop without rushing. Once strained and chilled, the fat cap that forms on top is easy to lift off, leaving you with a pure, versatile broth you can portion and freeze. It's the kind of foundational recipe that quietly earns its place in your regular rotation.
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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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