For anyone managing alpha-gal syndrome, a rich homemade stock is one of those kitchen staples that can feel surprisingly tricky — most store-bought versions sneak in beef or pork-derived ingredients, natural flavors, or additives that make label-reading a part-time job. This recipe keeps things completely poultry-based, built on chicken bones, fresh aromatics, and nothing that should raise a red flag. The result is a deeply golden, fragrant stock that puts anything from a carton to shame. The technique here is what separates a truly great stock from a watery one. Blanching the bones first pulls out impurities before the long simmer even begins, and the slow, gentle heat over three hours coaxes every bit of flavor from the chicken, vegetables, and herbs without turning the liquid cloudy or bitter. Tomato paste adds a subtle depth and color that makes the finished stock taste like it came from a serious kitchen. Once chilled and skimmed, you'll have a clean, versatile base ready for soups, braises, risottos, or sipping straight from a mug on a cold day. Make a big batch, portion it into containers, and you'll always have a safe, satisfying foundation on hand whenever a recipe calls for it.
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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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