Dairy Free Classic Chicken Stock

Total time4 hr 15 min

Prep time15 min

Cook time3 hr 30 min

4.5

(5)

A rich, golden homemade chicken stock is one of those kitchen fundamentals that makes everything else taste better — soups, braises, risottos, sauces, you name it. The good news is that a proper stock like this one is naturally free of dairy at every step, built entirely on bones, aromatics, and time. Chicken bones and carcass form the deeply savory base, while yellow onion, carrot, celery, garlic, and a hit of tomato paste layer in color and complexity that no store-bought carton can match. The blanching step at the start is a small but meaningful move — it pulls out impurities early so your finished stock is clean, clear, and genuinely beautiful. A long, lazy simmer at low heat does the heavy lifting, coaxing out gelatin and flavor without any rushing. Straining and then chilling the stock overnight lets you lift off the solidified fat cap, leaving you with something pure and ready to use. Make a big batch, freeze it in portions, and you'll always have a dairy-free flavor foundation on hand whenever you need 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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