In this article, you will discover the most popular and delicious methods to create your very own homemade stocks and broths. We will explore a range of recipes and techniques that will elevate your cooking to a whole new level. Whether you are a seasoned chef or just starting out in the kitchen, these step-by-step instructions will guide you towards creating rich and flavourful stocks and broths that will impress your family and friends. Say goodbye to store-bought versions and hello to the satisfaction of crafting your own culinary masterpieces. Get ready to delve into the world of homemade stocks and broths and unlock a wealth of taste and aroma in your dishes.

Table of Contents

Vegetable Stock

Ingredients for vegetable stock

To make a delicious and flavorful vegetable stock, you will need the following ingredients:

2 onions
3 carrots
3 celery stalks
1 leek
4 cloves of garlic
1 bay leaf
A handful of fresh parsley
A handful of fresh thyme
Salt and pepper to taste

Steps to make vegetable stock

Start by preparing the vegetables. Peel and roughly chop the onions, carrots, celery, and leek. Smash the cloves of garlic with the flat side of a knife.
Heat a large pot over medium heat and add a drizzle of oil. Once the oil is hot, add the onions, carrots, celery, leek, and garlic. Sauté the vegetables for a few minutes until they start to soften.
Fill the pot with water, enough to cover the vegetables. Add the bay leaf, parsley, thyme, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low and let the stock simmer for about an hour. This will allow the flavors to develop and the vegetables to release their aroma.
After an hour, remove the pot from the heat and let it cool slightly. Strain the stock through a fine-mesh sieve, discarding the solids.
Your homemade vegetable stock is ready to use or can be stored in the refrigerator for up to a week or frozen for future use.

Tips for making vegetable stock

Don’t be afraid to use vegetable scraps like onion peels and carrot tops. They will add extra flavor to your stock.
Feel free to add other vegetables like mushrooms, fennel, or bell peppers for added depth.
Avoid adding vegetables with a strong flavor, such as Brussels sprouts or cabbage, as they can overpower the stock.
Avoid using too much salt in the stock, as it can always be added later when using the stock in recipes.
Remember to taste the stock during the simmering process and adjust the seasoning if needed.

Chicken Stock

Ingredients for chicken stock

To make a rich and delicious chicken stock, you will need the following ingredients:

1 whole chicken carcass or a combination of chicken bones
2 onions
3 carrots
3 celery stalks
1 leek
4 cloves of garlic
1 bay leaf
A handful of fresh parsley
A handful of fresh thyme
Salt and pepper to taste

Steps to make chicken stock

Start by preparing the vegetables. Peel and roughly chop the onions, carrots, celery, and leek. Smash the cloves of garlic with the flat side of a knife.
If you are using a whole chicken carcass, remove any excess skin or meat from the bones. If using a combination of bones, ensure they are clean and free of any meat.
Heat a large pot over medium heat and add a drizzle of oil. Once the oil is hot, add the chicken carcass or bones and sauté them until they are lightly browned.
Add the onions, carrots, celery, leek, and garlic to the pot with the chicken bones. Sauté them together for a few minutes until the vegetables start to soften.
Fill the pot with water, enough to cover the chicken bones and vegetables. Add the bay leaf, parsley, thyme, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low and let the stock simmer for at least 2-3 hours. The longer you simmer the stock, the more flavorful it will be.
After simmering, remove the pot from the heat and let it cool slightly. Strain the stock through a fine-mesh sieve, discarding the solids and bones.
Your homemade chicken stock is now ready to use in soups, sauces, or any recipe that calls for a flavorful chicken broth.

Tips for making chicken stock

If you don’t have a carcass or bones from a roasted chicken, you can still make a delicious chicken stock using raw chicken pieces like wings or necks.
Don’t forget to skim off any foam or impurities that rise to the surface of the stock while simmering.
If you prefer a clear stock, strain the stock again through a cheesecloth or a coffee filter to remove any small particles.
Chicken stock can be stored in the refrigerator for up to a week or frozen for future use.
Consider adding a few whole peppercorns or a splash of white wine for added depth and complexity.

Beef Stock

Ingredients for beef stock

To create a rich and hearty beef stock, gather the following ingredients:

2 pounds of beef bones (such as marrow bones or knuckle bones)
2 onions
2 carrots
2 celery stalks
4 cloves of garlic
2 bay leaves
A handful of fresh parsley
A handful of fresh thyme
Salt and pepper to taste

Steps to make beef stock

Begin by roasting the beef bones in the oven at 400°F (200°C) for about 30 minutes. This step adds depth of flavor to the stock.
Meanwhile, peel and roughly chop the onions, carrots, celery, and garlic cloves.
Once the bones are roasted, transfer them to a large pot and add the vegetables, bay leaves, parsley, thyme, salt, and pepper.
Fill the pot with water, enough to cover the bones and vegetables.
Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for at least 4-6 hours. The longer the stock simmers, the richer it will become.
Skim off any foam or impurities that rise to the surface during simmering.
After simmering, remove the pot from the heat and let it cool slightly. Strain the stock through a fine-mesh sieve, discarding the solids and bones.
Your homemade beef stock is now ready to enhance the flavor of your favorite soups, stews, and sauces.

Tips for making beef stock

For an even richer flavor, you can roast the vegetables as well before adding them to the pot.
Don’t be afraid to experiment with different beef bones for different intensities of flavor.
If you prefer a darker stock, you can add a small amount of tomato paste during the roasting process.
Skimming the impurities off the surface during simmering will result in a clearer and cleaner-tasting beef stock.
Beef stock is freezer-friendly and can be stored for several months.

Fish Stock

Ingredients for fish stock

To create a delicate and aromatic fish stock, you will need the following ingredients:

Fish bones and heads (from non-oily fish like halibut, sole, or cod)
2 onions
2 carrots
2 celery stalks
2 cloves of garlic
1 bay leaf
A handful of fresh parsley
A handful of fresh thyme
Salt and pepper to taste

Steps to make fish stock

Begin by rinsing the fish bones and heads under cold water to remove any excess blood or impurities.
Peel and roughly chop the onions, carrots, celery, and garlic cloves.
In a large pot, add the fish bones and heads, along with the chopped vegetables, bay leaf, parsley, thyme, salt, and pepper.
Fill the pot with water, enough to cover the ingredients.
Bring the mixture to a gentle simmer over medium heat and let it cook for about 30-45 minutes.
Skim off any foam or impurities that rise to the surface as the stock simmers.
After simmering, remove the pot from the heat and let it cool slightly. Strain the stock through a fine-mesh sieve, discarding the solids.
Your homemade fish stock is now ready to add a delicate and savory touch to your seafood-based soups, risottos, or sauces.

Tips for making fish stock

Use non-oily fish bones and heads as oily fish can give the stock a strong and overpowering flavor.
Avoid using salmon or mackerel bones, as they tend to be too oily.
If you don’t have fish bones and heads available, you can use fish scraps or fish trimmings instead.
Do not overcook the fish stock, as it can become cloudy and lose its delicate aroma.
Fish stock is highly perishable and should be used within a few days or frozen for longer storage.

Bone Broth

Ingredients for bone broth

Making a nourishing and healing bone broth requires the following ingredients:

2-3 pounds of mixed beef, chicken, or pork bones (including marrow and knuckle bones)
2 onions
2 carrots
2 celery stalks
4 cloves of garlic
2 bay leaves
A handful of fresh parsley
A handful of fresh thyme
Salt and pepper to taste

Steps to make bone broth

Start by preheating the oven to 400°F (200°C). Place the mixed bones on a baking sheet and roast them for about 30 minutes. This step enhances the flavor of the bone broth.
Peel and roughly chop the onions, carrots, celery, and garlic cloves.
After roasting, transfer the bones and vegetables to a large pot. Add the bay leaves, parsley, thyme, salt, and pepper.
Fill the pot with water, enough to cover the bones and vegetables.
Bring the mixture to a gentle simmer over medium-low heat and let it cook uncovered for at least 12-24 hours. The longer the broth simmers, the more nutrients and flavors are extracted from the bones.
Skim off any foam or impurities that rise to the surface during simmering.
After simmering, remove the pot from the heat and let it cool slightly. Strain the bone broth through a fine-mesh sieve, discarding the solids and bones.
Your homemade bone broth is now ready to be enjoyed on its own or used as a base for soups, stews, or other dishes.

Tips for making bone broth

Using a combination of bones from different animals adds depth of flavor to the broth.
Feel free to add other herbs and spices like turmeric, ginger, or star anise for additional health benefits and flavor.
If desired, you can add a splash of apple cider vinegar during the simmering process. This helps extract more minerals from the bones.
Slow cooking the bone broth over low heat for an extended period of time is key to extracting maximum nutrients and achieving a rich and flavorful broth.
Bone broth can be stored in the refrigerator for up to a week or frozen for longer storage.

Mushroom Stock

Ingredients for mushroom stock

To create a savory and fragrant mushroom stock, you will need the following ingredients:

8 ounces of fresh mushrooms (such as button mushrooms, cremini, or shiitake)
2 onions
2 carrots
2 celery stalks
4 cloves of garlic
1 bay leaf
A handful of fresh parsley
A handful of fresh thyme
Salt and pepper to taste

Steps to make mushroom stock

Begin by cleaning the mushrooms using a soft brush or a damp paper towel. Remove any dirt or debris and slice them.
Peel and roughly chop the onions, carrots, celery, and garlic cloves.
Heat a large pot over medium heat and add a drizzle of oil. Once the oil is hot, add the mushrooms and sauté them until they release their moisture and start to brown.
Add the onions, carrots, celery, and garlic to the pot with the mushrooms. Sauté them together for a few minutes until the vegetables start to soften.
Fill the pot with water, enough to cover the mushrooms and vegetables. Add the bay leaf, parsley, thyme, salt, and pepper.
Bring the mixture to a gentle simmer over low heat and let it cook for about an hour.
After simmering, remove the pot from the heat and let it cool slightly. Strain the mushroom stock through a fine-mesh sieve, discarding the solids.
Your homemade mushroom stock is now ready to elevate the flavor of your vegetarian or vegan dishes.

Tips for making mushroom stock

Use a combination of different mushrooms for a more complex and robust flavor.
Resist the temptation to stir the mushrooms too often while sautéing, as this helps them develop a deeper color and flavor.
Dried mushrooms, such as porcini or morels, can be added to intensify the aroma and taste of the stock.
Add a splash of soy sauce or tamari for an umami boost.
Mushroom stock can be stored in the refrigerator for up to a week or frozen for longer storage.

Seafood Stock

Ingredients for seafood stock

To create a light and delicate seafood stock, gather the following ingredients:

Shells and heads from shrimp, prawns, crab, or lobster
Fish bones (from non-oily fish like halibut, sole, or cod)
2 onions
2 carrots
2 celery stalks
2 cloves of garlic
1 bay leaf
A handful of fresh parsley
A handful of fresh thyme
Salt and pepper to taste

Steps to make seafood stock

Begin by rinsing the seafood shells, heads, and fish bones under cold water to remove any excess blood or impurities.
Peel and roughly chop the onions, carrots, celery, and garlic cloves.
In a large pot, add the seafood shells, heads, fish bones, chopped vegetables, bay leaf, parsley, thyme, salt, and pepper.
Fill the pot with water, enough to cover the ingredients.
Bring the mixture to a gentle simmer over medium heat and let it cook for about 30-45 minutes.
Skim off any foam or impurities that rise to the surface as the stock simmers.
After simmering, remove the pot from the heat and let it cool slightly. Strain the seafood stock through a fine-mesh sieve, discarding the solids.
Your homemade seafood stock is now ready to infuse your seafood dishes with a delicate and aromatic flavor.

Tips for making seafood stock

If you don’t have access to fresh seafood shells and heads, frozen ones can also be used.
Avoid using oily fish bones, as they can give the stock a strong and overpowering flavor.
Consider adding a splash of white wine or a few drops of lemon juice during the simmering process for a touch of acidity.
For a more intense seafood taste, you can reduce the stock by simmering it uncovered after straining.
Similar to fish stock, seafood stock is highly perishable and should be used within a few days or frozen for longer storage.

Turkey Stock

Ingredients for turkey stock

To create a rich and savory turkey stock, gather the following ingredients:

Turkey carcass or bones (leftover from a roasted turkey)
2 onions
2 carrots
2 celery stalks
4 cloves of garlic
2 bay leaves
A handful of fresh parsley
A handful of fresh thyme
Salt and pepper to taste

Steps to make turkey stock

Start by stripping as much meat as possible from the turkey carcass or bones. Reserve any remaining meat for other recipes.
Peel and roughly chop the onions, carrots, celery, and garlic cloves.
In a large pot, add the turkey carcass or bones and the chopped vegetables.
Fill the pot with water, enough to cover the bones and vegetables.
Add the bay leaves, parsley, thyme, salt, and pepper to the pot.
Bring the mixture to a gentle simmer over medium-low heat and let it cook for at least 2-3 hours.
Skim off any foam or impurities that rise to the surface during simmering.
After simmering, remove the pot from the heat and let the stock cool slightly. Strain the turkey stock through a fine-mesh sieve, discarding the solids.
Your homemade turkey stock is now ready to add extra depth of flavor to your Thanksgiving leftovers or any recipe that calls for a rich poultry broth.

Tips for making turkey stock

If you don’t have a turkey carcass, turkey wings or drumsticks can also be used to make a flavorful stock.
Feel free to add additional herbs like rosemary or sage to enhance the turkey flavor.
Don’t forget to taste the stock and adjust the seasoning if required.
Turkey stock can be stored in the refrigerator for up to a week or frozen for future use.
Consider reducing the stock by simmering it uncovered to concentrate the flavors.

Pork Stock

Ingredients for pork stock

To create a hearty and robust pork stock, gather the following ingredients:

2-3 pounds of pork bones (such as ribs or neck bones)
2 onions
2 carrots
2 celery stalks
4 cloves of garlic
2 bay leaves
A handful of fresh parsley
A handful of fresh thyme
Salt and pepper to taste

Steps to make pork stock

Begin by preheating the oven to 400°F (200°C). Place the pork bones on a baking sheet and roast them for about 30 minutes. This step helps enhance the flavor of the stock.
Peel and roughly chop the onions, carrots, celery, and garlic cloves.
After roasting, transfer the bones and vegetables to a large pot. Add the bay leaves, parsley, thyme, salt, and pepper.
Fill the pot with water, enough to cover the bones and vegetables.
Bring the mixture to a gentle simmer over medium-low heat and let it cook for at least 4-6 hours. The longer the stock simmers, the richer it will become.
Skim off any foam or impurities that rise to the surface during simmering.
After simmering, remove the pot from the heat and let it cool slightly. Strain the pork stock through a fine-mesh sieve, discarding the solids.
Your homemade pork stock is now ready to add a deep and savory flavor to your favorite pork-based dishes, soups, or stews.

Tips for making pork stock

For added flavor, consider adding aromatics like ginger, star anise, or cinnamon to the stock.
Don’t hesitate to include any meaty scraps or trimmings you may have, as they will contribute to the richness of the stock.
Use caution when salting the stock, as some pork bones may already be salted or seasoned.
Pork stock can be stored in the refrigerator for up to a week or frozen for longer storage.
Simmering the stock for an extended period of time will result in a more concentrated and flavorful outcome.

Lamb Stock

Ingredients for lamb stock

To create a rich and aromatic lamb stock, gather the following ingredients:

2-3 pounds of lamb bones (such as neck bones or shanks)
2 onions
2 carrots
2 celery stalks
4 cloves of garlic
2 bay leaves
A handful of fresh parsley
A handful of fresh thyme
Salt and pepper to taste

Steps to make lamb stock

Begin by preheating the oven to 400°F (200°C). Place the lamb bones on a baking sheet and roast them for about 30 minutes. This step helps enhance the flavor of the stock.
Peel and roughly chop the onions, carrots, celery, and garlic cloves.
After roasting, transfer the bones and vegetables to a large pot. Add the bay leaves, parsley, thyme, salt, and pepper.
Fill the pot with water, enough to cover the bones and vegetables.
Bring the mixture to a gentle simmer over medium-low heat and let it cook for at least 4-6 hours. The longer the stock simmers, the richer it will become.
Skim off any foam or impurities that rise to the surface during simmering.
After simmering, remove the pot from the heat and let it cool slightly. Strain the lamb stock through a fine-mesh sieve, discarding the solids.
Your homemade lamb stock is now ready to add a bold and savory flavor to your favorite lamb-based dishes, stews, or sauces.

Tips for making lamb stock

To intensify the flavor, you can brown the lamb bones and vegetables in a pan before transferring them to the pot.
Consider adding a splash of red wine or balsamic vinegar during the simmering process for added depth.
Use caution when salting the stock, as some lamb bones may already be salted or seasoned.
Lamb stock can be stored in the refrigerator for up to a week or frozen for longer storage.
Be patient and allow the stock to simmer for an extended period of time to extract maximum flavor from the bones.

In conclusion, homemade stocks and broths are versatile and essential ingredients in the kitchen. Whether you are looking to add depth to your soups, stews, sauces, or enhance the flavors of your favorite recipes, making your own stocks allows you to control the ingredients and customize the taste to suit your preferences. From vegetable stock to rich bone broth, there are numerous options to choose from depending on your culinary needs. So next time you have leftover bones or vegetable scraps, don’t hesitate to embark on the rewarding journey of creating your own homemade stock. Your dishes will thank you for the extra burst of flavor!

Cooking Tips and Tricks

Most Popular Ways To Make Homemade Stocks And Broths