Making stock is a delicious way to utilize scraps and leftovers so that nothing is wasted. Basic stock follows a common process with just a few variations depending on the stock you wish to make. The following recipes suggest the base and common ingredients, but the variations are endless!
What Kinds of Stock Can You Make?
You can make a wide variety of stocks, each with its own unique flavor profile and culinary purpose. Chicken stock is perhaps the most versatile, serving as a light and savory base for countless soups, sauces, and gravies. Beef stock is richer and more robust, perfect for hearty stews, braises, and French onion soup. Fish stock is delicate and quick-cooking, providing a light, briny foundation for seafood bisques and risottos. For a plant-based option, vegetable stock is a flavorful and adaptable choice, made from a mix of vegetables like carrots, celery, onions, and herbs.
Print
Vegetable Stock
Description
A rich, aromatic stock made from roasted root vegetables and herbs, perfect for soups, stews, and vegetarian dishes.
Ingredients
- 6 cups roughly chopped vegetables (parsnip, carrots, rutabaga, winter squash, mushrooms, etc. — avoid cruciferous vegetables)
- 3 carrots, roughly chopped
- 2 large onions, roughly chopped
- 3 celery stalks, roughly chopped
- 1 bay leaf
- Small bunch of parsley
- 2 cloves garlic, smashed
- 4–6 quarts water (enough to cover ingredients by at least 2 inches)
Instructions
- Preheat oven to 400°F (200°C).
- Spread chopped vegetables on a baking sheet and roast for 15–20 minutes until well caramelized.
- Transfer roasted vegetables to a large (12-quart) stock pot.
- Add carrots, onions, celery, bay leaf, parsley, garlic, and water.
- Bring to a boil, then reduce heat and simmer for 2–3 hours.
- Let cool, strain through a fine mesh strainer, and discard solids.
Chicken Stock
Description
A flavorful, golden stock made from roasted chicken bones and vegetables, ideal for soups, sauces, and gravies.
Ingredients
- 1 large raw or 2 leftover roasted chicken carcasses (or 4–5 lbs chicken wings, backs, or necks)
- 3 carrots, roughly chopped
- 2 large onions, roughly chopped
- 3 celery stalks, roughly chopped
- 1 bay leaf
- Small bunch of parsley
- 4–6 quarts water (enough to cover ingredients by at least 2 inches)
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken parts on a baking sheet and roast for 15–20 minutes until well caramelized.
- Transfer roasted chicken parts to a large (12-quart) stock pot.
- Add carrots, onions, celery, bay leaf, parsley, and water.
- Bring to a boil, then reduce heat and simmer for 4–6 hours.
- Let cool, strain through a fine mesh strainer, and discard solids.
Beef Stock
Description
A deep, hearty stock made from roasted beef bones and vegetables, perfect for rich soups, stews, and braises.
Ingredients
- 5–6 lbs leftover beef bones (or beef trimmings, marrow bones, or ribs)
- 3 carrots, roughly chopped
- 2 large onions, roughly chopped
- 3 celery stalks, roughly chopped
- 1 bay leaf
- Small bunch of parsley
- 2 cloves garlic, smashed
- 4–6 quarts water (enough to cover ingredients by at least 2 inches)
Instructions
- Preheat oven to 400°F (200°C).
- Place beef bones on a baking sheet and roast for 15–20 minutes until well caramelized.
- Transfer roasted bones to a large (12-quart) stock pot.
- Add carrots, onions, celery, bay leaf, parsley, garlic, and water.
- Bring to a boil, then reduce heat and simmer for 4–6 hours.
- Let cool, strain through a fine mesh strainer, and discard solids.
- Store in refrigerator up to 1 week or freeze up to 3 months.
Salt is not added in these homemade stock recipes in order to create a low-sodium stock with ultimate flexibility in seasoning depending on the stock’s ultimate use.
Recipes by Rhonda Schuldt
Subscribe to TABLE Magazine’s print edition.
