Artificial Flavors Free Classic Chicken Stock
There is something deeply satisfying about a pot of homemade stock simmering away on the stove, filling the kitchen with the kind of rich, savory aroma that no store-bought carton can replicate. This recipe builds its flavor entirely from real, whole ingredients — chicken bones, fresh vegetables, herbs straight off the stem, and nothing else. No flavor packets, no powdered seasoning blends, no additives hiding in the fine print. The tomato paste adds a subtle depth, the peppercorns and bay leaf bring gentle warmth, and the long, slow simmer does all the heavy lifting. A quick blanching step at the start pulls out any impurities, so the finished stock comes out beautifully clear and golden rather than murky. Once chilled, you simply lift off the solidified fat and you're left with a clean, pure base that's ready to elevate soups, braises, risottos, and sauces. It freezes beautifully too, so making a big batch means you'll always have something genuinely good on hand.
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Learn more →Ingredients
8 servings
- 3 lb chicken bones and carcass (or a whole 3–4 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 — the water should cover the bones by at least 1 inch; add more if needed.
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