Xanthan Gum Free Classic Chicken Stock

Total time4 hr 15 min

Prep time15 min

Cook time3 hr 30 min

A rich, golden chicken stock is one of those foundational kitchen projects that rewards patience with something deeply satisfying — the kind of liquid that transforms soups, braises, risottos, and pan sauces from good to genuinely great. Many store-bought stocks and broths sneak in additives and stabilizers that can be a real problem for anyone avoiding certain thickeners, but this recipe is built entirely from bones, vegetables, aromatics, and water — nothing more. The blanching step at the start is a small but smart move that pulls out impurities early, so the finished stock comes out clear and clean-tasting rather than murky or bitter. Tomato paste adds a subtle depth and warmth to the color, while the garlic, thyme, bay leaf, and parsley layer in that classic savory backbone you want from a proper stock. A long, lazy simmer at the lowest possible heat does all the heavy lifting, coaxing every bit of flavor and body out of the bones without any need for artificial help. Once strained and chilled, you can skim the fat cap right off the top and be left with a beautifully pure, versatile stock ready to use or freeze. Make a big batch on a slow weekend afternoon and you'll be reaching for it 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)
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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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