Anti Inflammatory Classic Chicken Stock
A deeply nourishing, golden stock built from real bones, aromatic vegetables, and fresh herbs, this is the kind of foundation that makes every dish it touches taste better. The slow, gentle simmer draws collagen and minerals from the chicken bones, producing a broth that's naturally rich without any additives, preservatives, or inflammatory fillers you'd find in most cartons at the store. Onions, carrots, celery, and garlic are all celebrated for their antioxidant and anti-inflammatory properties, and here they work together to build layers of flavor while quietly doing good things for your body. The tomato paste adds a subtle depth and a boost of lycopene, while fresh thyme, parsley, and bay leaf round everything out with their own beneficial plant compounds. Blanching the bones first and skimming the surface during the simmer keeps the final stock clean, clear, and free of anything murky or off-putting. Once chilled and defatted, what you're left with is a pure, versatile liquid gold you can sip straight, use as a base for soups and braises, or freeze in portions for whenever you need it. Making it yourself means you control every single ingredient ā no hidden sodium bombs, no mystery additives, just honest, healing stock from scratch.
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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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