Whole 30 Classic Chicken Stock
A rich, golden homemade stock is one of those kitchen staples that quietly elevates everything it touches ā soups, braises, sauces, even a simple pan sauce after searing meat. This version is built entirely from real, whole ingredients: chicken bones, fresh vegetables, herbs, and cold water, with a spoonful of tomato paste adding a subtle depth that store-bought versions rarely achieve. Every single ingredient here is compliant with Whole30 guidelines, which matters because many commercial stocks sneak in sugar, yeast extract, or other additives that can derail a reset without you even realizing it. The blanching step at the start is a small but meaningful move ā it pulls out impurities before the long simmer begins, resulting in a cleaner, clearer, more beautiful stock. Keeping the heat at a gentle simmer rather than a rolling boil is what gives the final liquid that silky, almost glossy body. Once chilled, you simply lift off the solidified fat layer and you're left with something genuinely nourishing and deeply flavorful. Make a big batch, freeze it in portions, and you'll have a clean, compliant base ready to go whenever you need it.
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Learn more āIngredients
8 servings
- 3 lb chicken bones and carcass (or a whole 3ā4 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 ā the water should cover the bones by at least 1 inch; add more if needed.
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