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Homemade Stock Recipes

Making homemade stock is a simple process that can elevate your soups, stews, and sauces to the next level. By using bones, vegetables, and aromatics, you can create a rich and flavorful base for many dishes. Unlike store-bought stocks, which may contain preservatives or other unwanted ingredients, homemade stock is made with love and care in your own kitchen.

Basic Chicken Stock Recipe​

This recipe makes about 2 quarts of stock.

  • 2 pounds chicken bones (you can use raw or cooked bones)
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 6 cups water

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the chicken bones on a baking sheet and roast them in the oven for about 30 minutes, or until they are lightly browned.
  3. In a large stockpot, combine the roasted bones, chopped carrots, celery stalks, and garlic.
  4. Pour in the water and bring the mixture to a boil over high heat.
  5. Once boiling, reduce the heat to low and simmer for 6-8 hours, or until the stock has reduced slightly and the flavors have melded together.

Beef Stock Recipe​

This recipe makes about 2 quarts of stock.

  • 3 pounds beef bones (you can use raw or cooked bones)
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 6 cups water

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the beef bones on a baking sheet and roast them in the oven for about 30 minutes, or until they are lightly browned.
  3. In a large stockpot, combine the roasted bones, chopped carrots, celery stalks, and garlic.
  4. Pour in the water and bring the mixture to a boil over high heat.
  5. Once boiling, reduce the heat to low and simmer for 6-8 hours, or until the stock has reduced slightly and the flavors have melded together.

Vegetable Stock Recipe​

This recipe makes about 2 quarts of stock.

  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 6 cups water

Instructions:

  1. In a large stockpot, combine the chopped carrots, celery stalks, garlic, and onion.
  2. Pour in the water and bring the mixture to a boil over high heat.
  3. Once boiling, reduce the heat to low and simmer for 30-40 minutes, or until the flavors have melded together.

Tips and Variations​

  • To add extra flavor to your stock, you can add herbs such as thyme, rosemary, or parsley.
  • For a clear stock, skim off any excess fat that rises to the surface after it has cooled.
  • You can also use homemade stock as a base for soups, stews, and sauces.