Turmeric 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. A blanching step at the start pulls out impurities before the real simmer begins, which is what gives the finished broth that clear, clean color instead of a murky, cloudy pot. Apple cider vinegar gets added early and allowed to rest with the bones before heat is applied ā a smart move that helps draw minerals out of the bones and into the liquid where you actually want them. Aromatics like fresh thyme, parsley, bay leaves, and optional ginger build layers of flavor without leaning on any spice blends that might sneak in unwanted ingredients. For anyone avoiding turmeric, that's actually a common concern with store-bought broths and seasoning packets, where it often appears as a coloring agent ā here, every single ingredient is visible and accounted for. The slow, low simmer over three to four hours does the heavy lifting, coaxing out a broth with a light, slightly viscous body that feels substantial without being heavy. Use it as a base for soups, for cooking grains, or just sip it warm straight from a mug.
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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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