Gluten Free Classic Chicken Stock
A rich, golden homemade stock is one of those kitchen staples that quietly elevates everything it touches — soups, braises, risottos, sauces — and this version is built entirely from whole, unprocessed ingredients that are naturally free of gluten. That matters more than it might seem, because store-bought broths and stocks are notorious for sneaking in additives, flavor enhancers, and thickeners that can make label-reading a frustrating chore. Here, you know exactly what's in the pot: chicken bones, aromatics, fresh herbs, and cold water. The blanching step at the start is a small but brilliant move — it pulls out impurities before the long simmer even begins, which is what gives the finished stock that clean, clear, deeply savory flavor rather than a murky or bitter one. Keeping the heat at a gentle simmer rather than a rolling boil is the other key detail, coaxing out collagen and flavor without clouding the liquid. Once chilled, you skim the fat and you're left with something genuinely restaurant-quality that freezes beautifully and makes every dish it goes into taste more intentional. It's the kind of foundational recipe worth making on a slow weekend afternoon and keeping stocked in your freezer all season long.
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Learn more →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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