Wheat Free Homemade Chicken Bone Broth

Total time4 hr 30 min

Prep time15 min

Cook time3 hr 45 min

4.5

(12)

Rich, golden, and deeply savory, this homemade chicken bone broth is the kind of kitchen staple that makes everything taste better — from soups and stews to simple weeknight grains. Every ingredient here is naturally free of wheat, so there's no need to scrutinize labels or worry about hidden gluten sneaking in through additives or flavor enhancers the way it can in store-bought cartons. The technique is straightforward but thoughtful: a quick blanch removes impurities for a cleaner, clearer result, and a splash of apple cider vinegar draws minerals from the bones during a 20-minute rest before the heat even goes on. From there, a long, lazy simmer does all the heavy lifting, coaxing out a broth that's lightly viscous, fragrant with thyme and parsley, and genuinely nourishing. Aromatics like carrot, celery, onion, garlic, and optional fresh ginger layer in warmth and depth without any fuss. Once strained and chilled, it keeps beautifully in the fridge and is ready to elevate whatever you're cooking next.

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Ingredients

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
10–12 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 (10–12 cups). Let the pot sit, uncovered, for 20 minutes — the vinegar begins drawing minerals from the bones during this rest.

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