Cinnamon Free Classic Chicken Stock

Total time4 hr 15 min

Prep time15 min

Cook time3 hr 30 min

4.5

(5)

A deeply golden, slow-simmered stock built from chicken bones, sweet carrots, celery, onion, and a handful of fresh herbs is one of the most rewarding things you can make from scratch. The blanching step at the start pulls out any impurities before the real simmering begins, which is what gives the finished liquid that clean, clear color and pure savory depth. Tomato paste adds a subtle richness, while thyme, parsley, and a bay leaf layer in fragrance without any warming spices that could complicate the flavor. For anyone avoiding cinnamon, this is a recipe worth bookmarking — store-bought stocks and broths sometimes include unexpected spice blends, but every single ingredient here is straightforward and easy to verify. Three hours of gentle simmering does the heavy lifting, filling your kitchen with an aroma that's hard to beat. Once chilled and skimmed, you're left with a versatile, restaurant-quality base that elevates soups, sauces, risottos, and braises all week long.

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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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