Peanut Free Classic Chicken Stock

Total time4 hr 15 min

Prep time15 min

Cook time3 hr 30 min

4.5

(5)

A deeply golden, aromatic stock built from chicken bones, sweet carrots, celery, and a whole head of garlic — this is the kind of foundation that makes every soup, braise, and pan sauce taste like it came from a serious kitchen. The tomato paste adds a subtle richness and warmth to the color, while fresh thyme, parsley, and a bay leaf keep the flavor clean and classic. Starting with a quick blanch of the bones is the move that separates a murky, grey stock from one that's genuinely clear and beautiful, and it only takes a few extra minutes. A long, lazy three-hour simmer does the rest of the work, coaxing every bit of gelatin and flavor out of the bones without any fuss. For anyone navigating nut allergies, homemade stock is a smart swap for store-bought cartons and cubes, which can be processed on shared lines or contain unexpected additives. Straining, chilling, and skimming the fat at the end gives you a finished product that's pure, clean, and ready to elevate whatever you cook next. Make a big batch, portion it into containers, and you'll have liquid gold in the 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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