Soy Free Classic Chicken Stock
There is something deeply satisfying about a pot of homemade stock simmering low and slow on the stove — the whole kitchen fills with that warm, savory aroma that no carton from the grocery store can replicate. This recipe builds serious depth from simple, whole ingredients: chicken bones, garden vegetables, fresh herbs, and a spoonful of tomato paste that adds a quiet richness to the finished liquid. The blanching step at the start is a small but smart move — it pulls out impurities early so your final stock comes out clear, golden, and clean-tasting rather than murky or bitter. Keeping the heat at a gentle simmer rather than a hard boil is the other key, coaxing flavor out slowly without clouding the broth. Store-bought stocks and broths can be surprisingly tricky territory, since many commercial versions sneak in soy-derived additives, flavor enhancers, or modified starches — making a batch from scratch the most reliable way to know exactly what's in your bowl. Once strained and chilled, the solidified fat layer lifts right off, leaving you with a beautifully pure, versatile stock ready to anchor soups, braises, risottos, or sauces. Make a big batch, freeze it in portions, and you'll have a kitchen staple on hand whenever you need it.
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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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