Mustard 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 vegetables, and fresh herbs is one of the most rewarding things you can make from scratch. The blanching step at the start is a small but brilliant move — it pulls out impurities early so the finished liquid is clean, clear, and genuinely beautiful. Tomato paste adds a subtle depth that you'd never quite put your finger on, but you'd definitely notice if it were missing. Every ingredient here is straightforward and naturally free from hidden condiment blends or spice mixes that can sneak mustard into an otherwise simple recipe — so you're in full control of what goes into the pot. The long, lazy simmer does most of the work, filling your kitchen with an incredible savory fragrance while the stock slowly reduces to something rich and concentrated. Once chilled, skimming the fat layer off the top leaves you with a polished, restaurant-quality base ready to elevate soups, braises, risottos, and sauces. Make a big batch, freeze it in portions, and you'll always have a safe, homemade foundation on hand.

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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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