Recipes|Featured Main
How-to Make Stock
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT4H10M4 Hours
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Yield:4-5 Quarts
Ingredients
- 4 pounds bones (approximate)
- Chicken stock: raw and/or roasted (back bones, feet, wings, etc.)
- Beef stock: marrow bones, roasted until golden brown
- Fish stock: neutral-flavored bones and scraps, such as halibut, cod, or sole.
- Shrimp or lobster stock: Shells toasted until fragrant (typically a smaller batch stock, 1 quart)
- Vegetables:
- 1-2 onions
- 2-4 carrots
- 2-4 celery stalks
- 4-5 mushrooms (or just stems)
- Garlic, whole head cut in half
- 1 fennel bulb or stalks, optional
- Leek greens, optional
- 1 parsnip, optional
- Aromatics:
- Thyme
- Bay leaf
- Parsley stems
- 1 teaspoon peppercorns
- Optional flavorings:
- 1 tablespoon kosher salt
- 1 tablespoon vinegar or lemon juice (can help draw out more nutrients from the bones)
- 1 tablespoon tomato paste (for beef stock)
- 1814.37g bones (approximate)
- Chicken stock: raw and/or roasted (back bones, feet, wings, etc.)
- Beef stock: marrow bones, roasted until golden brown
- Fish stock: neutral-flavored bones and scraps, such as halibut, cod, or sole.
- Shrimp or lobster stock: Shells toasted until fragrant (typically a smaller batch stock, 1 quart)
- Vegetables:
- 1-2 onions
- 2-4 carrots
- 2-4 celery stalks
- 4-5 mushrooms (or just stems)
- Garlic, whole head cut in half
- 1 fennel bulb or stalks, optional
- Leek greens, optional
- 1 parsnip, optional
- Aromatics:
- Thyme
- Bay leaf
- Parsley stems
- 4.26g peppercorns
- Optional flavorings:
- 12.78g kosher salt
- 12.78g vinegar or lemon juice (can help draw out more nutrients from the bones)
- 12.78g tomato paste (for beef stock)
Preparing your own stock will elevate the flavor of your soups, stews, and sauces! There are many different recipes for stock, but there are common elements. Use what’s in your fridge – leftover bones from roasted meat or poultry and vegetable trimmings all make a great stock.
Preparation
STEP 1
Always start with cold water. Cover bones and vegetables with 2-3 inches of water. About 5 quarts of water to 4 pounds of bones.
STEP 2
Bring to a boil, then reduce to a low simmer, otherwise stock will be cloudy. Skim off foam from top as it accumulates.
STEP 3
Cook timing: Vegetable and Fish Stock: 1 hour Chicken stock: 4-6 hours Beef stock: 6-8 hours
STEP 4
Strain stock and pour into quart sized (preferred) storage containers.
STEP 5
Cool, uncovered, in refrigerator. Once cool you can skim off the fat that accumulates on the top, but that is optional. Cover tightly and store in the refrigerator for up to 3 days or in the freezer for up to 6 months.
Options
Save your scraps in a sealable storage bag (or two or three) in your freezer throughout the year. Veggie trimmings such as carrot peels and ends, onion skins, celery ends, mushroom stems, parsley stems, fennel and leek greens, chicken bones both raw and leftover from roasted chicken dinners. When you are ready to make stock all your items are ready for you! Straight from the freezer to the pot.
It easy is easy to adjust the size batch you are making depending on the amount of ingredients you have. Just measure the right amount of water by covering your ingredients in the pot by 2 inches.
Leaving the house all day? Try making stock in your slow cooker!