Cashew Free Classic Chicken Stock

Total time4 hr 15 min

Prep time15 min

Cook time3 hr 30 min

4.5

(5)

A deeply golden, aromatic chicken stock is one of those kitchen fundamentals that transforms everything it touches — from soups and braises to simple pan sauces and risotto. This version builds serious flavor through a smart combination of roasted-skin onions, sweet carrots, celery, and a spoonful of tomato paste that gives the finished liquid a gorgeous color and subtle richness. The blanching step at the start is a small effort that pays off big, pulling out impurities early so the final stock is clean, clear, and genuinely beautiful. A long, lazy three-hour simmer does the heavy lifting, coaxing every bit of gelatin and flavor from the bones without any fuss. For anyone navigating tree nut allergies, homemade stock is a smart move — store-bought versions can carry unexpected additives or be processed on shared lines, while this one is built entirely from whole vegetables, fresh herbs, and chicken. Strain it, chill it, skim the fat, and you have a versatile base that freezes beautifully and makes every dish it goes into taste noticeably better.

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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)
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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