Homemade Chicken Bone Broth (Print version)

A warming broth made by simmering chicken bones and ginger with vegetables and herbs.

# Ingredient List:

→ Poultry

01 - 3 pounds chicken bones (carcass, wings, necks, or a mix)

→ Vegetables & Aromatics

02 - 1 large onion, quartered (with skin)
03 - 2 medium carrots, roughly chopped
04 - 2 celery stalks, roughly chopped
05 - 1 whole head garlic, halved crosswise
06 - 3-inch piece fresh ginger, sliced (about 2.6 tablespoons)

→ Seasonings

07 - 2 bay leaves
08 - 1 teaspoon whole black peppercorns
09 - 2 teaspoons sea salt, or to taste

→ Liquids

10 - 12 cups cold water

→ Optional

11 - 1 tablespoon apple cider vinegar
12 - Fresh herbs (thyme, parsley) for flavor enhancement

# How To Make It:

01 - Place chicken bones, onion, carrots, celery, garlic, and sliced ginger into a large stockpot or Dutch oven.
02 - Pour in cold water to fully submerge the ingredients and add bay leaves, black peppercorns, sea salt, and apple cider vinegar if using.
03 - Bring the mixture to a gentle boil over medium-high heat, then reduce heat to maintain a very low simmer.
04 - During the first 30 minutes of simmering, skim off any foam or impurities that rise to the surface.
05 - Allow the broth to simmer uncovered for 4 hours, occasionally skimming and adding water to keep bones submerged.
06 - In the final 30 minutes of cooking, add fresh thyme or parsley if desired for added aroma.
07 - Remove from heat and carefully strain the liquid through a fine-mesh sieve or cheesecloth into a large bowl, discarding solids.
08 - Taste the broth and adjust seasoning as needed. Let cool, refrigerate, and skim off any solidified fat before use.

# Expert Advice:

01 -
  • It transforms humble chicken bones into liquid gold that tastes infinitely better than anything from a box.
  • The ginger adds a warm, subtle spice that makes this as much medicine as it is comfort food.
  • One pot, minimal hands-on time, and you'll have enough broth to freeze and use for weeks.
02 -
  • Foam in the first 30 minutes isn't a failure—it's proteins and impurities rising, and skimming them away is what separates murky broth from clear, beautiful broth.
  • The ginger's warmth deepens as the broth sits, so taste it the next day before deciding if you need more seasoning.
  • Low and slow is non-negotiable; a rolling boil will break down the bones too aggressively and make your broth cloudy instead of luminous.
03 -
  • Keep your heat at the absolute lowest simmer the entire time; a rolling boil is the enemy of clear, delicate broth.
  • Don't peel the onion or ginger—their skins contribute flavor and nutrients that belong in the pot, not the trash.

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