Red Meat Allergy Friendly Classic Chicken Stock
A deeply golden, aromatic stock built from chicken bones, garden vegetables, and fresh herbs, this is the kind of foundational recipe that makes everything else you cook taste noticeably better. Soups, braises, risottos, pan sauces — they all get a serious upgrade when the base is homemade. For anyone managing a red meat allergy, store-bought stocks can be a minefield, since many brands share production lines or sneak in beef-derived ingredients that aren't always obvious on the label. Here, every single ingredient is straightforward and poultry-based, so there's no guesswork involved. The blanching step at the start pulls out impurities and keeps the final liquid clean and clear, while the long, lazy simmer draws out rich collagen and flavor from the bones. Tomato paste adds a subtle depth that rounds out the whole pot without overpowering the delicate chicken flavor. Make a big batch, skim the fat once it's chilled, and you'll have a freezer stash of safe, homemade stock ready to go whenever you need it.
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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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