Yeast Free Classic Chicken Stock
A rich, golden homemade stock is one of those kitchen staples that makes everything else taste better — soups, braises, risottos, sauces — and this version is built entirely from whole, clean ingredients with zero yeast or yeast-derived additives to worry about. Store-bought broths and stocks can be surprisingly tricky, since many brands sneak in yeast extract or autolyzed yeast as a flavor booster, making label-reading a frustrating chore. Here, the deep savory flavor comes entirely from slow-simmered chicken bones, sweet carrots, celery, onion, garlic, and a spoonful of tomato paste — nothing hidden, nothing processed. The blanching step at the start is a small but brilliant move that pulls out impurities early, so the finished stock is clear, clean, and genuinely beautiful. Three hours of gentle simmering coaxes every bit of body and flavor out of the bones, and the result is a liquid that's silky, fragrant, and deeply satisfying. Once chilled, you simply lift off the solidified fat and you're left with a pure, versatile stock ready to anchor any recipe. Make a big batch, freeze it in portions, and you'll always have a safe, wholesome base on hand.
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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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