How to Make a Good Stock from Scratch
Turn leftover bones and vegetable scraps into liquid gold.
5 min read
TechniquesHomemade stock has a depth of flavor that's hard to beat. It's also basically free if you save bones and vegetable scraps.
1
Save Bones and Scraps
Keep a freezer bag for chicken bones, beef bones, or vegetable scraps. When full, make stock.
2
Roast Bones for Deeper Flavor
Roast bones at 400°F for 30-40 minutes for richer, darker stock.
3
Add Aromatics
Cover bones with cold water. Add onion, carrot, celery, garlic, bay leaves, peppercorns, herbs.
4
Bring to a Bare Simmer
Bring to a boil, then reduce to the lowest simmer. Skim foam in the first 30 minutes.
5
Simmer Low and Slow
2-4 hours for chicken, 6-8 hours for beef.
6
Strain and Store
Strain through a fine-mesh sieve. Cool, then refrigerate. Skim fat before using.
7
Reduce for More Flavor
Simmer strained stock uncovered to concentrate flavor.
Pro Tips
- Stock freezes for up to 6 months.
- Good stock gels when cold — that's the gelatin.
- Don't salt while cooking — season when you use it.