Walnut 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 color that sets it apart from a pale, flat broth, while fresh thyme, parsley, and a bay leaf keep the flavor clean and layered. One smart technique here is the initial blanching step, which removes the grey foam and impurities before the real simmering begins — the result is a clearer, cleaner-tasting stock that looks as good as it tastes. A long, gentle three-hour simmer does the heavy lifting, coaxing every bit of flavor out of the bones without turning the liquid cloudy. Because every single ingredient in this recipe is a whole, unprocessed kitchen staple, there's zero concern about hidden additives or cross-contamination from tree nuts — you know exactly what's in the pot. Once chilled, the solidified fat lifts right off the surface, leaving you with a pure, concentrated stock ready to use or freeze in batches. Make a big pot on a Sunday and your weeknight cooking will thank you for the rest of the month.

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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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