Paleo 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 real bones and fresh vegetables is one of those kitchen staples that makes everything else taste better. This version uses a smart blanching step right at the start — boiling the bones briefly and rinsing away the grey foam — so the finished liquid is clean, clear, and genuinely beautiful. Onions, carrots, celery, garlic, tomato paste, and a bundle of fresh herbs all go in together, and after a long, lazy simmer the result is rich and fragrant in a way no carton from the store can match. For anyone eating ancestral-style, homemade stock is a natural fit because you control every single ingredient — no additives, no fillers, no mystery "natural flavors" hiding in the fine print. Everything here is whole food: bones, vegetables, herbs, water, and a little salt. The low-and-slow simmer pulls collagen and minerals out of the bones, giving you that silky body that signals a truly nourishing pot of stock. Chilling it overnight and lifting off the solidified fat layer is an easy final step that leaves you with something genuinely pure. Use it as a base for soups, braises, or just sip it warm from a mug on a cold afternoon — it's that good.

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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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