Shellfish 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, watery broth, while fresh thyme, parsley, and bay leaf round out the flavor with real herbal depth. Because every single ingredient here is straightforward and plant- or poultry-based, there's no need to scrutinize labels or worry about hidden seafood derivatives sneaking into your cooking. The blanching step at the start is a small extra effort that pays off big — it pulls out impurities early so your finished stock is clean, clear, and genuinely beautiful. Keeping the heat at a lazy, gentle simmer rather than a hard boil is the other key move, coaxing out collagen and flavor without turning the liquid cloudy. Once chilled, you skim the fat cap right off the top, leaving you with a stock that's pure, concentrated, and ready to elevate whatever you make next. Freeze it in portions and you'll always have something better than anything that comes in 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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