Yeast Free Homemade Chicken Bone Broth
Rich, golden, and deeply savory, this slow-simmered chicken bone broth is the kind of kitchen project that fills your whole home with the most comforting aroma. It starts with a clever blanching step that removes impurities upfront, so the finished liquid comes out clear and clean rather than murky or bitter. A splash of apple cider vinegar does quiet but important work during the resting period, drawing minerals out of the bones before the heat even kicks in. Aromatics like fresh thyme, parsley, bay leaves, garlic, and optional ginger layer in complexity without relying on any packaged seasoning blends or fermented additives that could be a concern for those avoiding yeast. Every ingredient here is whole and straightforward, which makes this broth a genuinely trustworthy base for soups, grains, or sipping straight from a mug. The long, lazy simmer ā barely a tremble on the surface ā is what coaxes out that slightly viscous, nourishing body that store-bought versions rarely achieve. Make a big batch, cool it down properly, and you'll have a freezer stash worth feeling good about.
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!