Lupin Free Classic Chicken Stock
A deeply golden, aromatic stock built from chicken bones, sweet carrots, celery, onion, and a handful of fresh herbs — 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 is a small extra effort that pays off big, pulling out impurities so the finished liquid is clean, clear, and genuinely beautiful. A low, patient simmer does the rest, coaxing out rich body and that unmistakable savory depth you just can't get from a carton. Lupin flour and lupin-derived thickeners sometimes sneak into commercial stocks and bouillon products, so making your own from scratch is the cleanest way to stay confident about what's actually in your pot. Every single ingredient here is straightforward and naturally free of that concern — just real vegetables, herbs, and bones doing exactly what they're supposed to do. Once chilled, the solidified fat lifts right off the surface, leaving you with a stock that's as versatile as it is satisfying to make. Freeze it in portions and you'll have a kitchen staple ready to go whenever you need it.
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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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