Xanthan Gum 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. A slow, low simmer draws every bit of flavor and natural gelatin from the bones, producing a broth with a beautifully light, slightly viscous body ā no thickeners, binders, or additives of any kind. That matters a lot when store-bought options so often sneak in stabilizers or gums that can cause real problems for sensitive digestive systems. Here, the magic comes entirely from time, a splash of apple cider vinegar to coax minerals out of the bones, and a simple lineup of aromatics like carrots, celery, onion, garlic, fresh thyme, and parsley. The blanching step at the start is a small but brilliant move ā it clears out impurities so the finished broth stays clean-tasting and clear rather than murky. Sip it warm from a mug, use it as the base for soups and sauces, or freeze it in portions to have on hand whenever you need a wholesome, completely clean foundation for cooking.
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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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