Turkey Free Classic Chicken Stock

Total time4 hr 15 min

Prep time15 min

Cook time3 hr 30 min

4.5

(5)

A rich, golden homemade stock is one of those kitchen fundamentals that transforms everything it touches — soups, risottos, braises, pan sauces — and this version delivers serious depth from a handful of humble ingredients. Chicken bones and carcass form the backbone, while onion, carrot, celery, garlic, and a spoonful of tomato paste build layers of savory complexity that no store-bought carton can match. The blanching step at the start is a small but brilliant move, pulling out impurities before the long simmer so your finished stock comes out clear and clean rather than murky. Keeping the heat low and patient — just a lazy, occasional bubble — is what coaxes out that silky, collagen-rich body without turning the liquid cloudy or bitter. For anyone navigating a turkey-free kitchen, this is the go-to alternative for every recipe that calls for poultry stock, with zero risk of accidentally reaching for the wrong bird. Straining, chilling, and skimming the fat cap at the end gives you a polished, restaurant-quality result that freezes beautifully and keeps your cooking flexible all week long.

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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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