Turmeric Free Classic Chicken Stock

Total time4 hr 15 min

Prep time15 min

Cook time3 hr 30 min

4.5

(5)

A deeply golden, slow-simmered broth built from chicken bones, sweet carrots, celery, onion, and a handful of fresh herbs — this is the kind of stock that makes everything it touches taste better. The tomato paste adds a subtle richness and color, while the peppercorns, thyme, bay leaf, and parsley layer in that classic, comforting depth you want from a proper homemade stock. For anyone navigating a sensitivity to turmeric, store-bought broths and bouillons can be a minefield — many commercial versions sneak in spice blends or "natural flavors" that include it. This recipe keeps things clean and completely transparent, relying only on whole vegetables, fresh herbs, and time to build its flavor. The blanching step at the start is a small but brilliant move that pulls out impurities early, so your finished stock is clear and clean rather than murky. After a long, gentle simmer and a pass through a fine-mesh strainer, what you're left with is a versatile, freezer-friendly base that works beautifully in soups, risottos, braises, and sauces. Once you've made a batch from scratch, going back to the carton feels like a real step down.

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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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