Gelatin Free Classic Chicken Stock

Total time4 hr 15 min

Prep time15 min

Cook time3 hr 30 min

4.5

(5)

A rich, golden chicken stock built from real bones, aromatics, and nothing else — no packets, no powders, no additives to second-guess. For anyone avoiding gelatin, store-bought broths and stocks can be a minefield, since many commercial versions are fortified with or processed alongside animal-derived gelatin to boost body and mouthfeel. This recipe skips all of that entirely, drawing its silky depth purely from slow-simmered chicken bones, sweet carrots, celery, onion, and a handful of fresh herbs. The blanching step at the start is a smart move — it pulls out impurities before the real simmer begins, so your finished stock is clean, clear, and genuinely beautiful. Three hours of low, patient heat coaxes out every bit of flavor without any shortcuts, and the final skim of solidified fat leaves you with something that tastes like it came from a serious kitchen. Use it as the backbone of soups, braises, risottos, or sauces, and you'll immediately notice the difference a homemade batch makes.

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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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