Tree Nut Free Homemade Chicken Bone Broth
Rich, golden, and deeply savory, this homemade chicken bone broth is the kind of kitchen project that makes your whole house smell incredible for hours. It starts with a quick blanch-and-rinse step that pulls out impurities before the real simmer begins, which is the secret to a beautifully clear, clean-tasting result. A splash of apple cider vinegar goes into the pot early and sits with the bones before the heat even turns on, drawing out minerals and giving the finished broth that slightly viscous, silky body you just can't get from a carton. Fresh thyme, parsley, bay leaves, and optional ginger round out the aromatics alongside classic mirepoix vegetables, building layers of flavor that are warm and complex without being heavy. Store-bought broths can be a minefield of hidden additives and shared-facility concerns, so making your own from scratch means you know exactly what went in ā and what didn't. Once strained and chilled, the broth keeps beautifully in the fridge and is endlessly useful as a base for soups, braises, grains, or just a restorative mug on a cold afternoon.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!