Eosinophilic Esophagitis Friendly Classic Chicken Stock
There is something deeply satisfying about a pot of homemade stock simmering low and slow on the stove — the kitchen smells incredible, and you end up with something far better than anything that comes in a carton. For anyone managing eosinophilic esophagitis, store-bought broths and stocks can be a minefield of hidden additives, natural flavors, and allergen-adjacent ingredients that make label reading exhausting. This recipe keeps things clean and straightforward: chicken bones, fresh vegetables, herbs, and water — nothing ambiguous, nothing processed. The blanching step at the start is a smart move that pulls out impurities before the long simmer even begins, giving you a clearer, cleaner result. A gentle three-hour simmer draws out deep, golden flavor from the bones and aromatics without any shortcuts. Once chilled and skimmed, you're left with a rich, versatile stock you can use as a safe base for soups, braises, or simple sipping broths. Making it yourself means you control every single ingredient from start to finish, which is exactly the kind of peace of mind that matters most.
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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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