Wheat Free Classic Chicken Stock

Total time4 hr 15 min

Prep time15 min

Cook time3 hr 30 min

4.5

(5)

Rich, golden, and deeply savory, this slow-simmered stock is built entirely from chicken bones, fresh vegetables, and aromatics — nothing more, nothing less. Every ingredient here is naturally free of wheat, so there's no need to scrutinize labels or worry about hidden flour-based additives that sometimes sneak into store-bought broths and bouillon cubes. The technique starts with a quick blanch of the bones to pull out any impurities, which is the secret to a clean, clear stock that tastes genuinely homemade. Onion, carrot, celery, garlic, and a handful of fresh herbs do the heavy lifting on flavor, while a low, patient simmer coaxes out every bit of body and depth. After three hours, you're left with a liquid that's fragrant, golden, and noticeably richer than anything from a carton. It stores beautifully in the fridge or freezer, making it an incredibly versatile base for soups, braises, risottos, and sauces whenever you need a safe, wholesome foundation you can trust.

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!