Paraben Free Classic Chicken Stock

Total time4 hr 15 min

Prep time15 min

Cook time3 hr 30 min

4.5

(5)

Homemade stock is one of those kitchen projects that rewards patience with something genuinely better than anything poured from a carton. Store-bought broths and stocks often contain preservatives and additives that can be a real concern for anyone keeping a close eye on what goes into their food, so making your own from scratch is the cleanest route possible. This recipe uses nothing but chicken bones, fresh vegetables, aromatics, and water — every single ingredient is whole and recognizable, which is exactly the point. The blanching step at the start pulls out impurities before the long, slow simmer begins, resulting in a stock that's beautifully clear, golden, and deeply savory. Onion, carrot, celery, garlic, and a handful of fresh herbs do all the heavy lifting on flavor, with a spoonful of tomato paste adding just enough richness and color. After three hours of gentle simmering, you're left with something fragrant and full-bodied that elevates soups, braises, risottos, and sauces in a way that no packaged product can match. Keep a batch in the fridge or freezer and you'll find yourself reaching for it constantly.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!