Almond Free Classic Chicken Stock
A deeply golden, aromatic stock built from scratch is one of those kitchen fundamentals that makes everything else taste better — soups, braises, risottos, pan sauces, you name it. This version starts with a quick blanching step that pulls out impurities from the bones before the real simmering begins, which is the secret to a clean, clear, beautifully flavored result. Onions, carrots, celery, garlic, and a handful of fresh herbs do the heavy lifting on flavor, while a spoonful of tomato paste adds just enough depth and color to make the finished stock look as good as it tastes. The long, low simmer — three unhurried hours — is what coaxes every bit of richness out of the bones without turning the stock cloudy or bitter. For anyone navigating tree nut sensitivities, homemade stock is genuinely one of the safest things you can make, since every single ingredient here is whole and unprocessed with zero risk of hidden almond-derived additives that can sneak into commercial broths. Straining, chilling, and skimming the fat at the end gives you a polished, restaurant-quality liquid you can portion and freeze for weeks of worry-free cooking. Once you have a batch of this in your fridge, you'll wonder how you ever relied on the carton.
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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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