This deeply savory stock starts with blanched chicken bones, giving you a clean, clear base free of impurities before the long simmer begins. Quartered onions, carrots, celery, and a halved head of garlic build layers of sweet, aromatic depth, while tomato paste adds a subtle richness and golden hue to the finished liquid. Fresh thyme, bay leaf, parsley, and cracked black peppercorns steep slowly into the broth, filling the kitchen with that unmistakable homemade aroma. A patient three-hour simmer coaxes out full-bodied flavor and natural gelatin from the bones, resulting in a stock that's silky and deeply nourishing once strained and chilled. Because you're building the seasoning yourself from real, wholesome ingredients, this batch is easy to keep in line with an added salt free kitchen. It's the kind of foundational recipe worth doubling, since it freezes beautifully for soups, risottos, and braises down the line.
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Place the chicken bones in a large stockpot and cover with cold water. Bring to a boil over high heat, then drain and rinse the bones under cold running water to remove any grey foam or impurities. Rinse the pot clean.
Return the blanched bones to the clean pot. Add the onions, carrots, celery, garlic, tomato paste, peppercorns, thyme, bay leaf, parsley, and salt. Pour in the 12 cups of cold water — the water should cover the bones by at least 1 inch; add more if needed.
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