Tree Nut 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 it touches taste better — from soups and braises to risotto and pan sauces. This version builds serious flavor through a classic French-style approach: blanching the bones first to pull out impurities, then doing a long, low simmer with onion, carrot, celery, garlic, and a proper bouquet of fresh herbs. The tomato paste adds a subtle richness and warmth to the color without overpowering the clean, savory base. Every single ingredient here is naturally free of tree nuts, so there's no label-reading required and no substitutions needed — just straightforward, wholesome cooking. The slow three-hour simmer is where the magic happens, coaxing out collagen and flavor until the liquid turns a gorgeous amber and smells like the best thing you've ever had on the stove. Straining it through a fine-mesh sieve and chilling it overnight means you can skim the fat cleanly and end up with a stock that's clear, rich, and ready to elevate whatever you're cooking next. Make a big batch, freeze it in portions, and you'll always have something better than anything that comes in a carton.

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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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