Sesame Free 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 chicken bones, sweet carrots, celery, and a whole head of garlic — this is the kind of foundation that makes every soup, braise, and pan sauce taste like it came from a serious kitchen. The tomato paste adds a subtle richness and color that sets it apart from a pale, flat broth, while the fresh thyme, parsley, and bay leaf keep things bright and herbaceous. For anyone navigating sesame-free cooking, store-bought stocks and broths can be a quiet source of stress — labels aren't always clear, and shared production lines are common. This recipe uses nothing but whole vegetables, bones, and classic aromatics, so you know exactly what's going in the pot. The blanching step at the start is a small but meaningful move that pulls out impurities early and keeps the final liquid clean and clear. After a long, lazy simmer and a pass through a fine-mesh strainer, you're left with a rich, versatile stock that freezes beautifully and makes weeknight cooking feel effortless. Once you have a batch in the fridge or freezer, it's hard to go back to anything from a carton.

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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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