Making Stock Article - Allrecipes.com
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Making Stock

Economical homemade stock elevates the flavor of soups, stews and sauces.

Hot Stock Tips


Slowly simmering stock draws flavor from fish, meat or poultry bones, aromatic vegetables and herbs.

Simple but So Rewarding


Perhaps the hardest part of making stock is simply remembering to save the bones. The recipes themselves are simple and forgiving, calling for bones, aromatic vegetables and herbs like parsley, bay leaves and thyme simmered for hours in water or wine and water.

Soak Dem Bones


To begin, put the bones, vegetables, herbs and cold (not warm) water into a tall, narrow pot. Simmer, don’t boil, uncovered, skimming the foam frequently. Don’t stir your stock, because it will mix the fats into the stock and make it cloudy and greasy.

The Cool Down


Once your stock is done, cool it down as quickly as possible. Place the pot, uncovered, in a cold water bath, stirring occasionally. (Fill your sink with water and ice cubes.)  To store, try freezing your stock in ice cube trays; the stock cubes are very convenient for tossing into sauces and for adding moisture to dishes.

Comments
JoanieMarie 
Oct. 16, 2009 1:19 pm
I am going to make this stock. It is just what I was looking for.Thank you sooooo much.
 
fran 
Jan. 12, 2010 12:43 pm
thanks very much for the stock tips, especially the cool down info which I was not aware of- looking forward to chicken rice soup!
 
Feb. 15, 2010 8:51 am
I've made stock from chicken, beef, and seafood for years. The ice cube tray tip is excellent! I will be doing that from now on.
 
Darlene 
Jun. 27, 2010 11:50 am
Great tip about not stirring and mixing the fat with the soup and making it cloudy. I've been making soups for years and never thought about that. It makes perfect sense. Thank you.
 
Barb Mickles 
Aug. 10, 2010 8:03 pm
thank u very much this is very helpfull for me ,i m use to cooking the way all the rest of u but now for health reasoning ive got to eat no meats at all ,so if u have any more good reciepts that i can use please post them .thank u
 
Sep. 20, 2010 12:18 pm
when i make the stock, once it is cooled, i strain the stock, and let it sit in the fridge overnight, and then all the fat raises to the top, then i take all the fat off!
 
phoebe 
Dec. 11, 2010 10:01 am
Two suggestions: 1 - Roast your bones and meat on a shallow pan sprayed with vegetable oil at 350 until golden brown. Deglaze pan with water used for stock. Add stock ingredients and cook. 2 - Instead of freezing in bulk, pour the warm stock into ice cube trays and freeze. One tray of cubes (approximately 2 cups stock) will fit in a sandwich size ziplock bag. No long defrosting or guessing quantity of stock is needed.
 
Lake Mary Food Critic 
Dec. 19, 2010 6:56 am
Some very good suggestions and tips here. I do stir my stock as it simmers. Then I strain while hot, pressing to get all that i can out of the solids. Then allow to cool slowly. When you do this, the fat will rise to the top. Then refrigerate, the fat will turn solid and you can skim it off easily, then "package" the rest. I freeze in cup/pint/quart containers for later uses. Yumm!
 
leladd 
Dec. 26, 2010 8:55 am
If it.s cold enough, I set my stock outside to cool. I will be doing so today!
 
Connie Lynn 
Jan. 7, 2011 1:00 pm
I utilize bones or carcasses from previous meals and put in the slow cooker for overnight in the slowcooker on low then set outside when its cool enough or for a few hours in the fridge skimming once cooled.
 
Connie Lynn 
Jan. 7, 2011 1:02 pm
I also utize vegetable water and potato water that I freeze through the year,makes a real difference
 
Wendie 
Mar. 31, 2011 8:42 pm
I save bones and veggy trimmings for stock in freezer bags labeled "for stock" (chicken, beef, etc). When ready to make a batch of stock, pull the freezer bag out and add to stock water. Plus I make stock after we've finished a roast...just add those bones to the water with the frozen items.
 
JD 
Aug. 5, 2011 7:29 pm
Just made this stock yesterday and used it tonight in a summer vegetable soup with fresh items from the garden. It was great! I also saved the vegetables from the stick to put in other recipes. Haven't tried that yet but it is frozen and ready to go.
 
Charlotte 
Oct. 10, 2011 7:37 pm
Can anyone tell me why you discard the vegetables once you cook the stock? Can I use those in my vegetable soup? Also, if I make a gallon of stock and freeze it into 1 3/4 cup bags(1 can) if a recipe calls for 4 cans of broth would I use 4 bags or can I use 2 bags and make up the difference with water?
 
MicheleG 
Oct. 12, 2011 7:42 pm
One Thanksgiving, I was so excited to bring the turkey bones home from my sister-in-law's home - she thought I was nuts!...But she was going to throw them out! For vegetable stock, this was my mother's idea. If you boil frozen vegetables in water to prepare them for dinner, save the water that is left (don't pour it down the drain) by having a freezer carton in your freezer to pour into. Over time, you will have gathered wonderful vegetable stock ready for soups!
 
MicheleG 
Oct. 12, 2011 7:53 pm
Charlotte, I have used the vegetables from stock making if they haven't cooked into a mush of goo or are now flavorless (still great for pot pies). Please be careful to treat these veggies just like the meat they were boiled within - therefore, if you boiled them in turkey or chicken; keep refrigerated and use soon, or freeze until use. It is all about the bacteria. For the frozen stock - it is all up to the taste and how concentrated your stock is. See my previous post - I sometimes use some of the vegetable stock to make up the difference in order to save some of my meat-based stocks; more flavor than water. Yummy for sure! Another hint from my mother - save any uneaten dinner veggies in a freezer carton and over time you have a variety of veggies for a wonderful soup!
 
JSVEC69 
Oct. 12, 2011 8:32 pm
i used to save the bones but they got freezer burned and took up too much room. ask your local butcher for chicken backs or bones for stock. i got 5 chickens worth of bones for like 6 bucks. the ice cube tray idea is good but that also gets freezer burned and ice crystals in it. i prefer to use the small ziploc snack bags. freeze them flat on a sheet tray and store in a large bag. i found roasting the bones made the stock darker maybe a litle richer in flavor.
 
Oct. 12, 2011 9:53 pm
When making stock, add a few eggshells on top of the broth. It makes the broth clear. I learned that once from a chef in a hotel restaurant.
 
angiesark 
Oct. 13, 2011 12:24 am
Well, it's a few days behind, & since I'm on my own with my pets I'm doing a turkey now after Thanksgiving. All these wonderful tips & suggestions are great! Thanx! Angie Visser
 
gap 
Oct. 13, 2011 12:44 am
hey this idea is fantastic, freez the stock in ice cube tray...i never thought on this practical way. thanks
 
CAROL 
Oct. 13, 2011 3:08 am
Can you use your slow cooker to make stock???
 
MaryCee 
Oct. 13, 2011 7:16 am
Carol~absolutely use the slow cooker! I freeze all raw ckn. skin & cooked carcasses in ziploc bags. When you get enough-put them in your croc with onions,carrots & celery & let it simmer overnight. Strain then refrigerate till the fat hardens at the top & remove it. Awesome broth!! I even remove the onions & bones from the cooked stuff-add rice & whir it in a food processor for pate for my dog & cats. Even less waste & they LOVE it by spoonfulls!
 
cozycook 
Oct. 13, 2011 7:17 am
I would like to know if you can make stock in a crockpot?
 
Rose 
Oct. 13, 2011 8:03 am
I've been making homemade stock for years & use the veg & chicken that has stewed to make the stock to make a chicken pot pie the next day. Simply use the stewed chicken meat, chop up the veg to bite size pieces, fry up an onion in butter, add a spoon of flour to thicken & add all the ingredients with some of your homemade stock & reseason (ie poultry season, S&P). Put in baking dish & cover with any pastry you like (quick biscuit, puff pastry, pillsbury crescents etc) & bake till pasty is browned. It's delicious, easy & cost effective & you utilize the whole chicken this way. Your chicken makes can make a lovely roast chicken dinner one day, soup broth for other dishes as well as a chicken pot pie.
 
Oct. 13, 2011 8:56 am
I have never tried the simmer method, but have been making stock with a pressure cooker for years. I save the bones (mainly chicken) and add carrots, celery, onion powder and a dash of sea salt. I live at 5000 feet above sea level, so I cook it for 55 minutes at 15 PSI. I then let pressure release on it's own accord and allow to cool. I remove the larger bones and use a hand mixer / blender to mix. The bones just crumble in your hand. Once done, you can strain or not. I usually don't. Fat isn't much of a factor and I don't want to lose the marrow. This makes a great soup base and my dogs love it mixed with rice in their food.
 
telln 
Oct. 14, 2011 5:33 am
I freeze my stock in large muffin tins which I have calculated hold 1/2 cup each. I freeze lots of things in various sizes of muffins tins for individual use. I use min-muffin tins for small amounts of chopped bell peppers or onions etc.
 
telln 
Oct. 14, 2011 5:36 am
Also ,from an old cookbook, I have read to break the bones before cooking. And that a good stock will "gel" some after cooking. Is that true?
 
Oct. 17, 2011 10:52 am
Thanks for letting me read the tips. Now I know why everytime I make it that it turns out cloudy looking. I sure won't stir it anymore. Thank you for you help.
 
Hancer 
Oct. 23, 2011 9:45 am
Can you freeze cream soups, like a fish chowder?
 
Connie 
Aug. 12, 2012 9:20 am
Wow, I've been cooking for decades and considered an expert - really enjoyed reading the comments regarding stock (which I make often) Picked up some great pointers, especially clear broth (which I had forgotten) and the pate for our four legged family members. Thanks
 
Sep. 17, 2012 8:02 am
What to do with left over veggies?? Well, after the vegetables are void of most flavour (from cooking in the stock), simply toss all vegetables into a blender, with a few tablespoons of stock, and use as a vegetable roux to start and/or finish your next homemade soup recipe. The pureed vegetables add a wonderful alternative to fat roux.
 
SkySun 
Feb. 9, 2013 6:16 am
This site is awesome! When I make chicken broth I use 1 chicken breast in approx 6 cups of water, simmer for 3 hrs topping up water as I want - depending on how strong I want it to taste. Then I add vegetables - whatever is on hand. I use the boiled chicken later for chicken salad for sandwiches or on a bed of lettuce etc.
 
grandpa20 
Aug. 26, 2014 10:51 am
I would like to know how to make fish stock only, out of off parts of fish, such as fish heads and parts of tail & other parts of that fish when it is trimmed for market. Different types of seasoning also. thanks
 
grandpa20 
Aug. 26, 2014 8:35 pm
Thank you for some great ideas.
 
 
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