Low Sugar Classic Chicken Stock
A deeply golden, aromatic stock built from real bones and fresh vegetables is one of the most rewarding things you can make from scratch. Store-bought broths and cartons are notorious for sneaking in sweeteners, caramel color, and other additives that have no business being in a simple stock ā so making your own is the cleanest way to get pure, honest flavor. Every ingredient here is exactly what it looks like: bones, aromatics, herbs, and water, nothing more. The blanching step at the start pulls out impurities before the long simmer even begins, which is what gives this stock its clear, clean taste rather than a murky or off-putting one. A low, patient simmer for three hours coaxes everything out of the bones and vegetables without any shortcuts or flavor boosters needed. What you end up with is a rich, savory base that makes soups, sauces, braises, and risottos taste genuinely homemade ā because they will be.
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Learn more āIngredients
8 servings
- 3 lb chicken bones and carcass (or a whole 3ā4 lb chicken, cut into pieces)
- 2 medium yellow onions, quartered (skin on)
- 3 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 head garlic, halved crosswise
- 2 tbsp tomato paste
- 1 tbsp black peppercorns
- 4 sprigs fresh thyme
- 1 bay leaf
- 6 sprigs fresh flat-leaf parsley
- 12 cups cold water
- 1 tsp salt
Instructions
- 1
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.
- 2
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 ā the water should cover the bones by at least 1 inch; add more if needed.
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