Emulsifier Free Classic Chicken Stock

Total time4 hr 15 min

Prep time15 min

Cook time3 hr 30 min

4.5

(5)

A deeply golden, aromatic stock built from real bones and fresh vegetables is one of the most rewarding things you can make from scratch. So many store-bought broths and cartons rely on additives and emulsifiers to achieve that smooth, consistent texture — but this version gets its body entirely from a long, slow simmer and nothing else. The blanching step at the start pulls out impurities early, so the finished liquid is clean and clear rather than murky or bitter. Onion, carrot, celery, garlic, tomato paste, and a handful of fresh herbs do all the heavy lifting, coaxing out a rich, savory depth that no shortcut can replicate. Keeping the heat low and steady — just a lazy bubble at the surface — is the real secret to a stock that tastes like it came from a serious kitchen. Once chilled and skimmed, what you're left with is pure, wholesome liquid gold that works beautifully as a base for soups, braises, sauces, or anything else that calls for a little extra flavor.

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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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