Lactose 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 chicken bones, sweet carrots, celery, and a whole head of garlic, this is the kind of foundation that makes every soup, braise, and pan sauce taste like it came from a serious kitchen. The blanching step at the start pulls out any grey impurities from the bones, so the finished liquid is clean, clear, and genuinely beautiful. A spoonful of tomato paste adds subtle depth and color without muddying the flavor, while fresh thyme, parsley, and a bay leaf keep things bright and herby throughout the long, gentle simmer. Because this recipe is built entirely from bones, vegetables, and aromatics, it is naturally free of dairy in any form — no butter, no cream, nothing to second-guess on the label. That makes it a reliable base you can use freely in any dish where a rich, savory liquid is called for. After straining and chilling, you simply lift off the solidified fat cap and you are left with a stock that is as clean and versatile as it gets. Make a big batch, portion it into containers, and you will have something genuinely useful in your fridge or freezer for weeks.

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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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