Rice Free Classic Chicken Stock
A deeply golden, aromatic chicken stock is one of those kitchen fundamentals that makes everything it touches taste better — soups, braises, sauces, risotto bases, you name it. The blanching step at the start is a small but brilliant move that pulls out impurities before the real simmering begins, giving you a cleaner, clearer result than most store-bought cartons can offer. Onion, carrot, celery, garlic, and a handful of fresh herbs do the heavy lifting here, building layers of savory depth over a long, gentle simmer. Because this stock is built entirely from bones, vegetables, and aromatics, there's nothing hidden to worry about — no fillers, no starches, no grain-based additives that can sneak into commercial versions. The slow three-hour cook is mostly hands-off, and the payoff is a rich, fragrant liquid that fills your kitchen with the kind of smell that makes people wander in asking what's for dinner. Chilling it overnight and skimming the fat cap before use is a pro move that keeps the flavor clean and the stock versatile. Make a big batch, portion it into containers, and you'll have a freezer staple that quietly upgrades your cooking for weeks.
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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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