Mediterranean Diet Friendly Classic Chicken Stock
A deeply golden, aromatic stock built from chicken bones, garden vegetables, and fresh herbs is one of the most rewarding things you can make from scratch. The combination of carrots, celery, onion, garlic, and a generous handful of parsley and thyme gives the finished liquid a complexity that no store-bought carton can match. A small spoonful of tomato paste adds a subtle richness and warmth that rounds out the flavor beautifully. This approach aligns naturally with a whole-foods, plant-forward way of eating ā lean protein, olive-oil-free by design, and loaded with vegetables that do real nutritional work. The blanching step at the start is a small but meaningful move, pulling out impurities so the final stock is clean, clear, and genuinely beautiful. Once chilled, you simply lift off the solidified fat layer and you're left with a pure, versatile base ready to anchor soups, braises, grains, and sauces throughout the week. Make a big batch, freeze it in portions, and you'll always have something wholesome and homemade just a ladle away.
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Learn more āIngredients
8 servings
- 3 lb chicken bones and carcass (or a whole 3ā4 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 ā the water should cover the bones by at least 1 inch; add more if needed.
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