Eggless Classic Chicken Stock

Total time4 hr 15 min

Prep time15 min

Cook time3 hr 30 min

4.5

(5)

Rich, golden, and deeply savory, this from-scratch chicken stock is the kind of kitchen staple that transforms everything it touches — from soups and risottos to pan sauces and braises. The technique starts with a quick blanch of the bones, which pulls out any grey impurities before the real slow simmer begins, resulting in a remarkably clean, clear broth. Aromatics like onion, carrot, celery, garlic, and fresh herbs build layer after layer of flavor over three unhurried hours on the stove. A small spoonful of tomato paste adds just enough depth and color without making the stock taste anything other than classically chicken-forward. Every single ingredient here is naturally free of eggs, so there's no label-reading or substitution gymnastics required — just honest, whole-food cooking from start to finish. Once chilled, you simply lift off the solidified fat and you're left with a gorgeous, versatile stock ready to refrigerate or freeze in batches. Make a big pot on a lazy weekend and your future weeknight cooking will thank you endlessly.

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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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