Seed Oil Free Homemade Chicken Bone Broth
Rich, golden, and deeply savory, this homemade chicken bone broth is the kind of kitchen project that rewards patience with something genuinely nourishing. Every ingredient here is exactly what it looks like ā chicken bones, aromatics, fresh herbs, and a splash of apple cider vinegar ā with zero industrial oils hiding anywhere in the pot. That matters more than it sounds, because most store-bought broths and even some restaurant stocks are made with processes or additives that have nothing to do with actual bones and vegetables. The vinegar rest before simmering is a smart technique that draws minerals out of the bones, giving the finished broth a light, slightly viscous body that feels substantive without being heavy. A low, lazy simmer and a good skim during the first stretch keep everything clear and clean-tasting, so what you end up with is genuinely beautiful ā pale gold, fragrant with thyme and parsley, and nothing like the sodium-forward liquid in a carton. Use it as a base for soups, braise vegetables in it, or just sip it warm from a mug when you need something restorative. Once you have a batch in the fridge, you'll find yourself reaching for it constantly.
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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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