Fructose 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 slow-simmered version delivers deep, savory flavor from the ground up. For anyone managing fructose sensitivity, store-bought broths and stocks can be a minefield of hidden high-fructose ingredients, sweeteners, and concentrated flavor additives that don't belong anywhere near a low-fructose kitchen. This recipe keeps things clean and straightforward: chicken bones, carrots, celery, onion, garlic, a little tomato paste, and fresh herbs — nothing processed, nothing sweetened, nothing mysterious. The blanching step at the start pulls out impurities before the real simmer begins, which is what gives you that clear, clean broth rather than a murky, bitter one. Three hours of gentle heat coaxes every bit of collagen and flavor out of the bones, resulting in a stock that's naturally rich without any shortcuts. Straining it through a fine-mesh sieve and chilling it overnight lets you lift off the fat cap easily, so what you're left with is pure, controlled, and ready to use in whatever you're cooking next. Make a big batch, portion it into containers, and you'll have a trustworthy base on hand all week long.
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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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