homemade stock

A basic recipe for chicken stock, including tips for better gel and storing.

Homemade Chicken Stock

chicken chicken bones

filtered water

sea salt

celery (, coarsely chopped)

carrots

onions (, quartered)

garlic (, cloves separated and halved)

apple cider vinegar

thyme

parsley

IF USING A COLLECTION OF BONES, SKIP TO STEP 4.Divide the chicken into 9 pieces -- 2 wings, 2 thighs, 2 legs, 2 breasts, 1 back. (If the chicken neck is included, cut or break into several pieces.) Place chicken pieces in a large (6-8 quart) pot with water and salt. 

Boil for 30-40 minutes or until chicken is cooked through. Skim off any brown foam from the broth. Transfer chicken to a platter and allow to cool until easy to handle; reserve broth in the pot.

Strip meat from bones and reserve for other recipes. NOTE: I do not recommend using the meat for the stock because the texture becomes dry and mealy when cooked too long and doesn&#x27;t add to the quality of the stock.

IF USING A COLLECTIONS OF BONES, START HERE: Place bones, celery, carrots, onions, and garlic in a roasting pan with 1/2 cup of water to cover the bottom of the pan. Bake at 400°F for 30-45 minutes or until bones and vegetables are a dark golden brown.

Be sure to check periodically to add a little water to the pan so the bottom does not burn. When the bones are dark golden brown, transfer bones and vegetables to the pot with the broth. Add 1 cup of water to the roasting pan, stirring and scraping to loosen any browned bits.

Pour this roasting liquid into the pot and add the apple cider vinegar and thyme. Fill the pot with enough filtered water to cover the contents plus about 2 inches above. (If starting with just bones, there will not be broth to add water to, just fill the pot with filtered water.)

Bring to a boil. Reduce heat and simmer for 6 to 24 hours (remove any brown foam with a slotted spoon). The longer it simmers, the richer and more flavorful it will become. Add the parsley the last 10 minutes of simmering.

Allow the stock to cool slightly, then strain. Discard solids. Use a separator to remove fat or let cool in the refrigerator and remove the congealed fat that rises to the top. NOTE: I do not recommend using the solids for soups or other recipes when they&#x27;ve been cooked so long due to texture, lack of flavor, and the nutrients have already been released into the stock.

Stock can be stored in the refrigerator for up to 5 days or frozen for later use.

A simple combination of chicken and veggies will help you create a healthy, delicious homemade chicken stock. Freeze some to use in homemade soups!

Homemade Chicken Stock Recipe (Chicken Necks Can Actually Be Useful!)

lbs of thawed chicken parts (in my case, necks)

onion

celery,

basil

bay leaves

garlic

water

Bring all ingredients to a boil in a large stock pot and then lower to a simmer, uncovered for about 2-3 hours.

Strain out all ingredients leaving just the chicken stock.

Note: Some recipes say to refrigerate overnight at this point, but I didn&#8217;t do this.

Learn to make your very own vegetable stock from scratch.

Instant Pot Vegetable Stock

carrots (chopped)

onions (roughly chopped)

celery

leek (sliced)

mushrooms

tbsp peppercorns

parsley (optional)

tbsp tomato puree/paste (optional)

hot water

Himalayan pink salt (optional)

olive oil

Switch your unit on, add the oil and select the &quot;saute&quot; button.

Proceed to add the onion, garlic then saute until soft and translucent (don&#039;t allow to burn).

Select cancel so you are using only the residual heat. Then tomato paste (if using) and begin the stir and combine with the onion and garlic.

Add the rest of the ingredients (excluding the water) and stir for a few minutes.

Switch the unit back and add the water select &quot;pressure cook&quot; adjust the +/- to 25 minutes and adjust the knob to &quot;sealing&quot;.

Once cooked leave the pressure cooker to do a natural release (should take about 10 minutes)

Allow to completely cool before using a fine mesh strainer to drain off the stock.

Pour into a container of your choice and refrigerate or freeze down.

Now it&#039;s time to preheat the stock pot with the olive oil on medium heat.

Once heated add your onion and garlic to saute until a slightly browned.

Once tanned, add the paste tomato paste and continue to saute on low heat for another 2 minutes.

Incorporate the outstanding, vegetables, herbs and spices while stirring all the while.

 Finally add the water, add enough so that the veggies are completely saturated in water. Feel free to add more if required.

Leave the pot to simmer under low heat for 1 hr 30 minutes

Once cool, pour the mixture into a cheesecloth or mesh strainer will suffice. If using a cheesecloth use your hands to strain out the excess liquid.

Store in a container of your choice Refrigerate or freeze

Stove Top Version

The next time you have a batch of shrimp shells, DO NOT throw them away. This simple shrimp stock is incredibly easy to make, economical, and freezable, too. It&#39;s a great way to boost flavors of soups, stews, and sauces.

How to Make Shrimp Stock

olive or canola oil

shrimp heads and shells

onion,

carrot,

celery stalk,

garlic, pounded

peppercorns

In a large stock pot over medium heat, heat oil. Add shrimp heads and shells and cook, stirring occasionally, for about 7 to 10 minutes or until color changes to pink.

Add onions, carrots,  celery, garlic, bay leaves, peppercorns, and water.

Bring to a boil, skimming any scum or foam that floats on top.

Lower heat and simmer, uncovered, for about 20 to 25 minutes, or until the liquid has turned to light-orange color. Occasionally skim foam on the surface and press the shrimp heads with the back of the spoon to extract more flavor.

Using a fine-mesh sieve lined with a cheesecloth or clean tea towel, strain stock and discard shrimps and aromatics.

Allow to cool and transfer to a container with a tight-fitting lid. Refrigerate for a few hours and skim off any layer of fat that rises to the top.

Refrigerate for up to 3 days or freeze for up to 2 months.

There&#x27;s no need to buy stock or broth at the grocery store any longer. Making nourishing bone broth in your pressure cooker is quick and easy with this recipe!

Pressure Cooker Bone Broth Recipe

lbs high-quality bones (chicken, beef, turkey)

Tbsp apple cider vinegar

Add your vegetables, bones and vinegar to your...

Add your vegetables, bones and vinegar to your pressure cooker.

Cover everything with water, but do not fill...

Cover everything with water, but do not fill your pressure cooker more than 2/3 full.

Place your lid on your pressure cooker and...

Place your lid on your pressure cooker and make sure it is set to "pressure".

Set your burner on high until the pressure...

Set your burner on high until the pressure builds up and steam starts to escape.

Turn your burner down to med/low. Just enough...

Turn your burner down to med/low. Just enough to let a steady stream of steam escape.

Cook for an additional 45 minutes to 1...

Cook for an additional 45 minutes to 1 hour.

Remove from the burner and let the pressure...

Remove from the burner and let the pressure go down. (This can take up to 10-15 minutes.)

Remove the lid and strain the broth.

Homemade chicken stock is a budget-friendly way to elevate your homemade soups! You just need a little time, chicken bones, carrots, celery and onion and that golden elixir is ready to work it&#039;s magic.

How to Make Chicken Stock

chicken carcass

celery ribs, (chopped)

carrots, (chopped)

onion, (quartered)

garlic, (crushed)

Parsley stems

peppercorns, (optional)

Strip the chicken carcass of meat: Use your hands to pull and peel the meat off the bones. Transfer the meat to a container and keep in the fridge. Use it in soup, chicken chicken salad, or to top a bed of greens.

Make the stock: Into a large stock pot or Dutch oven add the chicken carcass – bones, skin and any random bits. Add the chopped celery, carrots, onion, garlic, thyme, bay leaves, parsley stems and peppercorns if using.

Cover with water and simmer: Pour 10 cups of cold water over the ingredients in the stockpot and turn the heat to medium, just until it begins to have a low boil, then reduce to medium low (or whatever temp you need to keep the stove at for a gentle simmer). You want the stock to simmer and never boil. Boiling can cause the fat and proteins to emulsify and give you dark, greasy stock.

Skim the stock: Push the ingredients down to make sure they are submerged in the water and let the stock simmer on medium low for the next 3 hours. Check every 45 minutes or so and use a spoon to skim any foam that may form off the surface. This is not an exact science. If you lose track of time, and it simmers for 4 hours that’s Ok. You’ll just have a more concentrated stock and might need to add water. If you’re short on time and you only have 2 hours then you’ll just have a lighter stock. That’s Ok too. There is no room for perfectionists in stock making!

Strain the stock: Layer a fine mesh strainer with cheesecloth. Set it over a large bowl, then ladle the stock into the lined strainer. Press on the solids to release any additional liquid. When it’s done you should have between 5 and 6 cups of stock depending upon how much it has reduced.

Use, store or freeze: Transfer the stock to small containers so it cools down faster. Let it cool completely then cover and transfer to the fridge. Once stock sits in the fridge for a few hours or overnight a fat layer will form on the top. Go ahead and remove that fat layer. The stock will be gelatinous and wobbly when cold. that’s a good thing. Use it within 5 days or freeze it for up to six months.

Basic vegetable broth doesn&#39;t need to simmer for hours — this vibrant, aromatic broth cooks for just 15 minutes on the stovetop. Here&#39;s the &quot;secret&quot;: It&#39;s full of fresh vegetables that are finely chopped, which means they release their flavorful essence more quickly. This is a relaxed method for making a sweet-tasting, aromatic stock that you&#39;ll always want stashed in your fridge or freezer!

All-Purpose Homemade Vegetable Broth

carrots (about ½ pound, peeled and trimmed)

onion (peeled (about 8 ounces))

leek

garlic (skin

salt

thyme (optional)

Rinse all the vegetables to remove any dirt or sand. Chop the carrots, celery, onion and leek into 1-inch pieces. To do this more quickly, cut the vegetables into large chunks and add to a food processor along with unchopped parsley. Pulse 5-8 times to chop them coarsely (try not to puree them).

Put the chopped vegetables in a large (4-quart) pot. Add the garlic cloves, salt, water and thyme (if using). Bring to a simmer over medium-high heat.

Lower the heat to maintain a gentle bubble. Cook 15-20 minutes, uncovered, until the vegetables are soft, but not mushy.

Set a mesh strainer over a large heatproof bowl. Immediately pour the broth through the strainer. Cool to room temperature. The solids can be used for soup if they&#39;re not too mushy, otherwise discard them into your compost.

Transfer cooled broth to glass jars or other sturdy lidded storage container. Store refrigerated up to 1 week, or freeze up to 3 months.

A meaty and vibrant soup that's great for using up festive ham leftovers or as a comforting storecupboard soup

Pea & ham soup

butter

onion, chopped

potato,

1l ham or pork stock (see 'Try', below)

frozen petit pois

Heat a knob of butter in a saucepan and when lightly foaming gently cook 1 chopped onion until softened, but not coloured.

Tip in 1 peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock. Simmer until softened.

Tip in 500g frozen petit pois and bring back to the boil. Cook for a couple of mins.

Remove from the heat and blend until smooth. Stir in 300g diced ham and serve.

This quick and easy recipe will give you an aromatic, flavorful broth you can use for soups, risottos, paellas and beyond. And there’s no need to spend money on expensive seafood! Save bones and shells in your freezer, or ask your fishmonger. Some grocery stores and most dedicated fishmongers will happily sell–or even gift–what you need to make homemade stock.

Seafood Stock

fish bones and heads ((see note))

yellow onion, (finely chopped)

leek, (finely chopped)

carrot, (finely chopped)

celery stick, (finely chopped)

flat-leaf parsley, (both stems and leaves)

bay leaf

white peppercorns

Gather the ingredients: Into a large stockpot, add the fish bones, crustacean shells, onion, leek, carrot, celery, parsley, bay leaf, and white peppercorns. Pour enough cold water to cover the ingredients (about 10 cups for a single batch).

Simmer the stock: Set the pot over medium-high heat and bring it to a simmer. Reduce the heat to medium-low and cook for 30 minutes. Adjust the heat as needed to maintain a gentle simmer.

Skim the stock: While the stock simmers, use a spoon to skim off any foam that forms on the surface.

Strain the stock: Use a spider or tongs to remove most of the solids from the stock. Set a mesh strainer lined with cheesecloth in a large bowl or large pot. Pour the stock through the strainer. Press the solids to release any additional liquid. You should have about 8 cups of stock.

Store: Pour the stock into jars, leaving an inch at the top to allow for expansion. Let the stock cool completely, then store them in the fridge or freezer. The stock will keep in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Top 9 homemade stock recipes from across the web

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Top Tags

Homemade Chicken Stock

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Seafood Stock

Top 9 homemade stock recipes from across the web

The most viewed homemade stock recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Chicken Stock

Homemade Chicken Stock Recipe (Chic...

Instant Pot Vegetable Stock

How to Make Shrimp Stock

Pressure Cooker Bone Broth Recipe

How to Make Chicken Stock

All-Purpose Homemade Vegetable Brot...

Pea & ham soup

Seafood Stock

The most viewed homemade stock recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine