Barley Free Classic Chicken Stock

Total time4 hr 15 min

Prep time15 min

Cook time3 hr 30 min

4.5

(5)

A deeply golden, aromatic chicken stock is one of those kitchen fundamentals that makes everything it touches taste better — from soups and braises to risotto and pan sauces. This version builds serious flavor through a smart blanching step that clears away impurities before the real simmering begins, giving you a cleaner, clearer result than many home cooks expect. Onions, carrots, celery, garlic, and a handful of fresh herbs do the heavy lifting, while a spoonful of tomato paste adds a subtle richness and beautiful color. The long, gentle simmer — three hours at a lazy bubble — coaxes every bit of goodness out of the bones without turning the stock cloudy or bitter. For anyone navigating a grain sensitivity, homemade stock is genuinely the safer path, since many store-bought cartons and bouillon products sneak in unexpected additives or flavor enhancers that can be hard to verify. Every ingredient here is straightforward and easy to check at a glance. Make a big batch, portion it into containers, and you'll have a reliable, wholesome base ready to pull from the fridge or freezer whenever a recipe calls for it.

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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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