Seed Oil Free Classic Chicken Stock

Total time4 hr 15 min

Prep time15 min

Cook time3 hr 30 min

4.5

(5)

A rich, golden chicken stock is one of those foundational recipes that makes everything else in your kitchen taste better — soups, braises, risottos, pan sauces, you name it. The problem with most store-bought versions is that they quietly sneak in refined vegetable or seed oils, natural flavors derived from processed sources, or other additives you simply don't want. This recipe keeps things completely clean: bones, aromatics, herbs, and water — nothing that doesn't belong. The blanching step at the start is a small extra effort that pays off big, pulling out impurities before the long simmer so your finished stock is clear, clean-tasting, and genuinely beautiful. Cooking it low and slow for three hours coaxes every bit of collagen and flavor from the bones without any shortcuts or fillers. Once it's chilled and you lift off that solidified fat layer, what you're left with is pure, nourishing stock you can feel good about using in absolutely anything.

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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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