Anthony Bourdain famously said that great stock is one of the biggest differences between restaurant cooking and home cooking. It’s the secret ingredient that adds depth, intensity, and structure to any dish! Learn how to make your own simple stock by following this guide or checking out our other stock tips.
Makes 2-4 quarts
- Leftover beef or chicken bones (unless you’re making vegetable stock)
- 1 large onion, peeled and quartered
- 5-6 large garlic cloves
- 4-5 large carrots, broken into pieces
- 4-5 large celery stalks, broken into pieces
- Herbs like parsley sprigs, black peppercorns, thyme sprigs, bay leaves
- Salt and pepper
- other vegetable scraps*
*other good vegetable scrap options are fennel, leeks, and scallions
- Combine all ingredients in a large stockpot. Cover ingredients by about 2 inches with water.
- Place the pot over medium heat and bring to a boil. Reduce heat and simmer for 3-4 hours, skimming off and removing any foam occasionally. Add water to the pot, as needed, to keep ingredients covered.
- Strain stock into a large bowl and compost the solids. Let cool to room temperature and cover and refrigerate for 5 hours, or overnight.
- Skim solidified fat from the surface and discard.
Recipe Notes and Variations
- If you’re making a vegetarian stock, add umami by tossing in the cheese rind from a block of parmesan or by adding 3 tbsp of white miso paste.
- Save your stock for later! Portion it out in Zip Top freezer bags, jars, or Tupperware and place in the freezer. Whenever you’re ready to use the stock, remove it from the freezer and defrost.
- Put your stock to use in our recipes for Gingery Miso Ramen with Kabocha Squash, Thai Green Curry with Chicken and Rice Noodles, or Egyptian Herby Stuffed Red Peppers.