Ginger 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 chicken stock built on nothing but bones, aromatics, and time — this is the kind of foundational recipe that makes everything else you cook taste better. Onions, carrots, celery, garlic, and a handful of fresh herbs do all the heavy lifting here, creating a broth that's rich, fragrant, and completely free of any root spices that can sneak into store-bought versions. For anyone navigating a sensitivity to ginger, commercial stocks and broths are genuinely tricky territory — it shows up in "natural flavors," Asian-style blends, and even some classic cartons without much fanfare on the label. Making your own means you know exactly what went in the pot. The blanching step at the start is a small but brilliant move that pulls out impurities before the long simmer even begins, giving you a cleaner, clearer result. After three hours of gentle bubbling, you're left with something that smells incredible and tastes like it came from a serious kitchen. Use it as the base for soups, braises, risottos, or sauces — once you have a batch in the fridge, you'll find yourself reaching for it constantly.

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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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