A deeply golden, slow-simmered broth built from chicken bones, sweet carrots, celery, onion, and a handful of fresh herbs, this is the kind of stock that makes everything it touches taste better. The blanching step at the start pulls out any impurities early, so the final liquid comes out remarkably clear and clean-flavored. A spoonful of tomato paste adds a subtle richness and warmth that sets this apart from a basic throw-everything-in approach. Because every single ingredient here is naturally grain-free, there's no need to scrutinize labels or worry about hidden rye flour used as a thickener or filler — something that can sneak into store-bought stocks more often than you'd expect. The long, unhurried simmer does most of the work, coaxing out deep savory flavor without any fuss. Once chilled and skimmed, you'll have a gorgeous, versatile base ready to elevate soups, braises, risottos, and sauces all week long.
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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.
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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