Walnut Free Homemade Chicken Bone Broth
There is something deeply satisfying about a pot of bone broth simmering away on the stove, filling the kitchen with the kind of rich, savory aroma that makes everyone wander in to ask what's cooking. This recipe builds serious depth from humble ingredients ā chicken bones, aromatics like carrot, celery, and onion, and a splash of apple cider vinegar that quietly draws minerals out of the bones during a 20-minute rest before the heat even comes on. The blanching step at the start is a small but brilliant move, rinsing away impurities so the finished broth comes out clear and golden rather than murky. A long, lazy simmer at the lowest possible heat is what gives the liquid that slightly viscous, silky body that store-bought versions rarely achieve. Because every ingredient here is a whole, recognizable food, there is no need to scan labels or worry about hidden additives sneaking in through a processed shortcut. Strain it, cool it properly, and you have a versatile base ready for soups, braises, or sipping straight from a mug on a cold afternoon.
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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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