Hazelnut 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 makes everything else taste better — from soups and risottos to pan sauces and braises. This version builds its rich flavor the old-fashioned way: a quick blanch to clean the bones, a long gentle simmer with onion, carrot, celery, garlic, and a handful of fresh herbs, and a final skim of fat once it's chilled. The result is a clean, full-bodied stock that's miles ahead of anything in a carton. For anyone navigating tree nut allergies, homemade stock is genuinely one of the safest things you can make — every ingredient here is straightforward produce, chicken, and pantry staples with zero cross-contamination concerns. The tomato paste is a quiet secret weapon, adding a subtle depth and warmth to the color without tipping the flavor anywhere unexpected. Strain it, chill it, and you'll have a versatile base ready to elevate whatever you're cooking next. Make a big batch and freeze it in portions — you'll reach for it constantly.

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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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