Pistachio Free Classic Chicken Stock

Total time4 hr 15 min

Prep time15 min

Cook time3 hr 30 min

4.5

(5)

A deeply golden, slow-simmered stock built from chicken bones, sweet carrots, celery, onion, and a handful of fresh herbs — this is the kind of foundational recipe that makes everything else you cook taste noticeably better. The blanching step at the start is a small but brilliant move, pulling out impurities before the real simmer begins so the finished liquid stays clear and clean-flavored. A touch of tomato paste adds subtle depth and warmth to the color without tipping into anything heavy or overpowering. Because every ingredient here is a whole, unprocessed kitchen staple, there's zero concern about hidden additives or cross-contact from packaged goods — you know exactly what's going in the pot. The long, gentle three-hour simmer is where the magic happens, coaxing rich gelatin and savory flavor from the bones while the aromatics slowly melt into the background. Strain it, chill it, skim the fat, and what you're left with is a glossy, restaurant-quality stock ready to anchor soups, braises, risottos, or sauces. Make a big batch and freeze it in portions — future you will be very grateful.

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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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