Macadamia 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 risottos. This version builds its rich flavor the right way, starting with a blanching step that removes impurities from the bones before the real simmering begins, which means a cleaner, clearer result in your bowl. Onions, carrots, celery, garlic, and a handful of fresh herbs do the heavy lifting here, coaxing out a stock that smells incredible and tastes like it came from a serious restaurant kitchen. The long, low simmer — three unhurried hours — is what gives it that full-bodied depth you just can't get from a carton. Because every single ingredient is whole, fresh, and straightforward, there's absolutely no guesswork about what's in it, and no concern about hidden additives or unexpected nuts sneaking in through processed shortcuts. Chilling the finished stock overnight and skimming the solidified fat layer is a small extra step that pays off in a noticeably cleaner, more versatile base. Make a big batch, portion it into containers, and you'll have something genuinely useful in your freezer for weeks.

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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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