Homemade Stock Recipe

Western · Soup · 130 min total

A versatile, flavorful base for soups, stews, and sauces, made from kitchen scraps and simple aromatics.

Ingredients

• 2 lbs chicken bones or beef bones (or vegetable scraps for veggie stock)
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 large onion, quartered (skin on)
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 tablespoon apple cider vinegar (helps extract minerals)
• 12 cups cold water

Instructions

1. If using bones, roast them at 400°F for 30 minutes until browned (optional but adds depth).
2. Place bones (or vegetable scraps) and all ingredients in a large stockpot. Add cold water to cover by 1 inch.
3. Bring to a boil over high heat, then reduce to a low simmer. Skim off any foam that rises to the surface.
4. Simmer uncovered for 2 hours (chicken) or 4 hours (beef), adding water if needed to keep ingredients submerged.
5. Remove from heat and let cool slightly. Strain through a fine-mesh sieve into a large bowl or pot; discard solids.
6. Let stock cool completely, then refrigerate. Once chilled, remove solidified fat from surface.
7. Store in airtight containers in the refrigerator for up to 5 days or freeze for up to 6 months.

Tips

• For a richer stock, simmer longer or use more bones.
• Freeze in ice cube trays for easy portioning.
• Add salt only when using the stock in a recipe, not during simmering.

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