Basic Stock

 In Dairy Free, Gluten Free, Paleo, Vegan, Vegetarian

Making stock is easy, think of it like making a very large cup of tea for a millennial; It’s “recycled vegetable tea!” There are many ways you can make stock and none of them are right or wrong, just like the millennials! Oh wait, that’s me…

But back to stock – Store Bought stock is great because it costs you no time. You were probably at the grocery store anyways and now you don’t have to take up stove space and four hours to make your dinner.

What I’ve decided is when I have the time and the vegetable ends, I will make a homemade stock. When I don’t, I will spend my hard-earned $2.99 for my bone water to come in a box with a handy, dandy twist top that I can throw in the recycling later and feel somewhat eco-friendly about.

But can you make a stock if you don’t have all the exact vegetables, spices, herbs, and bones? Hell yes… Avoid starchy things like potatoes and bitter things like eggplant. Otherwise, throw any ole dying veggies or veggie ends into the pot, throw in some bones if you have em, some peppercorns and bay leaves if they’re handy and ideally let it simmer for four hours or overnight.

A proper stock would be 1 part carrot, 1 part celery, 2 parts onion. It would start with cold water to allow it maximum time to extract flavor while it comes to a simmer and any fat that rises would be skimmed off the surface to give you a beautiful, clear product. But guess what? Any flavor is better than just plain ole water, so if you end up making a stock with half an onion and a carrot that only simmered for an hour, use it anyways and be proud of yourself that you did.

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Basic Stock

Difficulty: Easy

Yield: 1 Gallon
Prep Time: 10 min
Cook Time: 4 hours

Ingredients:

  • 1 ½ Gallons Cold Water

Mirepoix:

  • 1 lb Carrots
  • 1 lb Celery
  • 2 lbs Yellow Onion

Sachet:

  • 1 Bunch Parsley Stems
  • 2 Sprigs Fresh Thyme
  • 2 Bay Leaves
  • 2 Tablespoons Peppercorns

Directions:

For chicken stock add 1 chicken carcass or ½ lb of chicken bones.

For beef stock smear two beef bones with tomato paste. Roast beef bones at 450 Fahrenheit until browned before adding them to the stock.

Wash the vegetables, break the carrots in half, peel the onions and half them as well. Cut the celery into chunks.

Cover the vegetables with the cold water or hot if you’re in a hurry. Add the Sachet of herbs and bring to a boil.

Reduce to a simmer and simmer uncovered for four hours. Allow to cool completely and refrigerate for 1 week or freeze indefinitely.

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Cutting Board
  • Chefs Knife
  • Stock Pot
  • Mesh Strainer
  • Cheese Cloth

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Basic Stock

Difficulty: Easy

Yield: 1 Gallon
Prep Time: 10 min
Cook Time: 4 hours

Ingredients:

  • 1 ½ Gallons Cold Water

Mirepoix:

  • 1 lb Carrots
  • 1 lb Celery
  • 2 lbs Yellow Onion

Sachet:

  • 1 Bunch Parsley Stems
  • 2 Sprigs Fresh Thyme
  • 2 Bay Leaves
  • 2 Tablespoons Peppercorns

Directions:

For chicken stock add 1 chicken carcass or ½ lb of chicken bones.

For beef stock smear two beef bones with tomato paste. Roast beef bones at 450 Fahrenheit until browned before adding them to the stock.

Wash the vegetables, break the carrots in half, peel the onions and half them as well. Cut the celery into chunks.

Cover the vegetables with the cold water or hot if you’re in a hurry. Add the Sachet of herbs and bring to a boil.

Reduce to a simmer and simmer uncovered for four hours. Allow to cool completely and refrigerate for 1 week or freeze indefinitely.

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Cutting Board
  • Chefs Knife
  • Stock Pot
  • Mesh Strainer
  • Cheese Cloth

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Tools to help you get the job done!
For a full list click on Tools You’ll Need at the top of the recipe card.

Learn the Lingo & Pro Tips

Basic Stock 1 Gallon 1 ½ Gallons Cold Water 1 lb Carrots 1 lb Celery 2 lbs Yellow Onion 1 Bunch Parsley Stems 2 Sprigs Fresh Thyme 2 Bay Leaves 2 Tablespoons Peppercorns
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