Brazil Nut Free Classic Chicken Stock

Total time4 hr 15 min

Prep time15 min

Cook time3 hr 30 min

A deeply golden, aromatic chicken stock is one of those kitchen fundamentals that transforms everything it touches — from soups and risottos to pan sauces and braises. The technique here is straightforward but thoughtful: blanching the bones first pulls out impurities before the real simmering begins, which is what gives you that clean, clear, restaurant-quality 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 genuinely gorgeous. The long, lazy three-hour simmer is mostly hands-off — you're just keeping an eye on the heat and skimming occasionally while your kitchen fills with the most comforting smell imaginable. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-reading stress or cross-contamination concern to navigate. Once chilled and de-fatted, this stock keeps beautifully and is endlessly versatile — freeze it in portions and you'll always have something better than anything that comes in a carton.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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)
Large Yellow Onion Organic Yellow Onions Kroger® Yellow Onions in 3lb Bag Oragnic Yellow Onions Yellow Onions
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!