How to Make Homemade Stock: Master Guide for Rich, Flavorful Broth

Homemade stock is liquid gold in the kitchen—the foundation of countless soups, sauces, braises, and risottos. While store-bought versions are convenient, making your own stock transforms simple ingredients (often scraps you'd otherwise throw away) into deeply flavorful, nutrient-rich liquid that elevates everything it touches. This comprehensive guide teaches you how to make chicken, beef, and vegetable stocks from scratch, with techniques that ensure rich, clear, restaurant-quality results.

Stock vs. Broth: Understanding the Difference

The terms are often used interchangeably, but there are technical differences:

Stock:

• Made from bones (with or without meat)
• Simmered longer (4-12 hours typically)
• Rich in gelatin from collagen breakdown
• Has body and silky mouthfeel when cooled (often gels)
• Typically unsalted
• Used as a base for other dishes

Broth:

• Made primarily from meat (with or without bones)
• Simmered shorter (1-3 hours)
• Lighter body, less gelatin
• Stays liquid when cooled
• Often seasoned and salted
• Can be consumed on its own

For maximum flavor and versatility, this guide focuses on making true stock from bones. The gelatin provides body to sauces and richness to soups that broth can't match.

Why Make Homemade Stock?

Superior flavor: Incomparably richer and more complex than store-bought versions

Cost-effective: Made from bones, vegetable scraps, and aromatics—ingredients that cost little or nothing

Control: You control salt levels, quality of ingredients, and flavor profile

Nutrient-dense: Loaded with minerals, collagen, and amino acids extracted from bones

Reduces waste: Uses parts you'd otherwise discard (chicken carcasses, vegetable scraps, herb stems)

Freezes beautifully: Make large batches and store for months

Essential Equipment

Large stockpot: 8-12 quart capacity minimum. Taller and narrower is better than wide and shallow (reduces evaporation).

Fine-mesh strainer or cheesecloth: For straining finished stock

Large bowl or container: To strain stock into

Ladle: For skimming impurities

Storage containers: Quart-sized containers, freezer bags, or ice cube trays for freezing

Optional but helpful:

• Instant-read thermometer
• Fat separator
• Pressure cooker or Instant Pot for faster stock

Basic Stock-Making Principles

Regardless of the type, all stocks follow these fundamental rules:

Cold Start

Always start bones and aromatics in cold water and bring to a simmer slowly. This extracts maximum flavor and creates clearer stock. Adding bones to boiling water seizes the exterior and prevents flavor extraction.

Gentle Simmer

Never boil stock vigorously. Maintain a bare simmer with just a few bubbles breaking the surface. Aggressive boiling makes stock cloudy and can create bitter flavors.

Skim Regularly

As stock heats, impurities rise to the surface as foam and scum. Skim these off regularly, especially in the first hour, for clearer, cleaner-tasting stock.

Don't Salt

Salt concentrates as stock reduces. Leave stock unsalted so you can control seasoning when using it in recipes.

Proper Ratio

General guideline: 3-4 pounds bones to 4 quarts (16 cups) cold water, plus aromatics. Too much water dilutes flavor; too little doesn't extract fully.

How to Make Chicken Stock

The most versatile stock in your repertoire.

Ingredients:

• 3-4 lbs chicken bones (backs, necks, wings, or carcass from roasted chicken)
• 1 large onion, quartered (no need to peel)
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4-5 garlic cloves, smashed
• 2-3 bay leaves
• 6-8 black peppercorns
• 4-5 sprigs fresh thyme (or 1 tsp dried)
• 4-5 sprigs fresh parsley
• 4 quarts (16 cups) cold water

Instructions:

Step 1: Prepare Bones If using raw bones, roasting them first (optional but recommended) adds depth:

1. Preheat oven to 400°F
2. Spread bones on a baking sheet
3. Roast 30-40 minutes until golden brown
4. This creates richer, darker stock

For lighter, more delicate stock, skip roasting.

Step 2: Combine Ingredients

1. Place bones in stockpot
2. Add vegetables, herbs, and aromatics
3. Cover with cold water by 1-2 inches
4. Water should fully cover bones but pot shouldn't be more than 3/4 full

Step 3: Bring to Simmer

1. Place over medium-high heat
2. As water heats, foam and scum will rise
3. When it reaches a simmer (about 20-30 minutes), reduce heat to low
4. Simmer should be gentle—just a few lazy bubbles

Step 4: Skim For the first 30-60 minutes, skim the surface every 15-20 minutes to remove foam and impurities. After the first hour, skimming is rarely necessary.

Step 5: Simmer Maintain a bare simmer for:

• Minimum: 3 hours for decent stock
• Ideal: 6-8 hours for rich, gelatinous stock
• Maximum: 12 hours (diminishing returns beyond this)

The longer it simmers, the more flavor and gelatin extract. Check occasionally and add water if bones become exposed.

Step 6: Strain

1. Remove from heat and let cool for 10-15 minutes
2. Place a fine-mesh strainer over a large bowl
3. Carefully ladle or pour stock through the strainer
4. Discard solids (bones and vegetables have given their all)
5. For crystal-clear stock, strain again through cheesecloth

Step 7: Cool and Store

1. Cool stock quickly by placing the container in an ice bath (large bowl filled with ice water)
2. Stir occasionally to speed cooling
3. Once cooled to room temperature, refrigerate
4. A layer of fat will solidify on top—remove and discard before using
5. Use within 5 days or freeze for up to 6 months

Yield: Approximately 3-3.5 quarts

Quality Check:

When refrigerated, good chicken stock should gel due to extracted collagen. The firmer the gel, the richer the stock. If it doesn't gel, it's still usable but means less collagen was extracted (possibly too much water or not enough bones).

How to Make Beef Stock

Richer and more robust than chicken stock, perfect for beef soups, braises, and French onion soup.

Ingredients:

• 4-5 lbs beef bones (preferably a mix of knuckle bones, marrow bones, and meaty bones like short ribs or oxtail)
• 1 large onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 6 garlic cloves, smashed
• 2 tablespoons tomato paste
• 2-3 bay leaves
• 8-10 black peppercorns
• 4-5 sprigs fresh thyme
• 4-5 sprigs fresh parsley
• 5 quarts (20 cups) cold water

Instructions:

Step 1: Roast Bones This is essential for beef stock (unlike chicken where it's optional):

1. Preheat oven to 425°F
2. Arrange bones in a single layer on rimmed baking sheets
3. Roast for 30 minutes
4. Add onions, carrots, and celery
5. Brush vegetables and bones with tomato paste
6. Roast another 20-30 minutes until deeply browned

The roasting creates deep, caramelized flavors essential to good beef stock.

Step 2: Deglaze Roasting Pan

1. Remove bones and vegetables to stockpot
2. Place roasting pan on stovetop over medium heat
3. Add 2 cups water and scrape up all browned bits (fond)
4. Pour this flavorful liquid into the stockpot

Step 3: Simmer

1. Add remaining water, herbs, and aromatics
2. Bring to a simmer over medium-high heat
3. Reduce to lowest heat to maintain bare simmer
4. Skim frequently for the first hour
5. Simmer for 8-12 hours (beef bones require longer than chicken)

The extended cooking time is necessary to extract maximum flavor and gelatin from dense beef bones.

Step 4: Strain, Cool, and Store Follow the same process as chicken stock.

Yield: Approximately 4 quarts

Brown vs. White Stock:

Brown stock (recipe above): Bones are roasted, creating deep, dark, rich stock White stock: Bones aren't roasted, creating lighter, more delicate stock (rarely made at home)

How to Make Vegetable Stock

Light, versatile, and perfect for vegetarians or when you want vegetables to shine.

Ingredients:

• 2 large onions, roughly chopped
• 3-4 carrots, roughly chopped
• 3-4 celery stalks, roughly chopped
• 1 leek, cleaned and chopped (optional)
• 8-10 garlic cloves, smashed
• 1 cup mushroom stems (optional but adds umami)
• 2-3 bay leaves
• 8-10 black peppercorns
• 6-8 sprigs fresh parsley
• 4-5 sprigs fresh thyme
• 3 quarts (12 cups) cold water

Instructions:

Step 1: Combine Ingredients Place all vegetables, herbs, and aromatics in stockpot and cover with cold water.

Step 2: Simmer

1. Bring to a simmer over medium-high heat
2. Reduce heat to low and maintain gentle simmer
3. Cook for 45 minutes to 1.5 hours

Important: Don't simmer vegetable stock too long—beyond 2 hours, vegetables can impart bitter flavors.

Step 3: Strain, Cool, and Store Follow the same process as chicken stock.

Yield: Approximately 2.5 quarts

Vegetables to Avoid:

• Cruciferous vegetables (broccoli, cauliflower, cabbage): Become sulfurous and bitter
• Starchy vegetables (potatoes): Make stock cloudy
• Beets: Overpower other flavors and color everything pink
• Bell peppers: Can dominate the flavor profile

Vegetables to Include:

• Onions (including skins for golden color)
• Carrots
• Celery
• Leeks
• Mushrooms (especially for umami depth)
• Parsnips
• Fennel
• Tomatoes (in moderation)

Saving Scraps for Stock

One of the best parts of stock-making is using ingredients you'd otherwise discard:

Keep a "Stock Bag" in the Freezer:

For chicken stock:

• Chicken carcasses after roasting
• Wing tips
• Backs and necks
• Bones from any chicken meal

For vegetable stock:

• Onion skins and ends
• Carrot peels and tops
• Celery leaves and ends
• Mushroom stems
• Herb stems (parsley, thyme)
• Leek tops

Don't add:

• Anything moldy or spoiled
• Vegetables you'd avoid in stock (see list above)
• Citrus peels (too bitter)
• Excessive amounts of one ingredient

When your bag is full (usually 3-4 pounds), it's time to make stock. This approach means essentially free stock made from "garbage."

Pressure Cooker/Instant Pot Stock

For faster results (though slightly less complex flavor):

Chicken Stock:

1. Add bones, aromatics, and water to Instant Pot (don't exceed max fill line)
2. Pressure cook on high for 2 hours
3. Natural release for 20 minutes
4. Strain as usual

Beef Stock:

1. Same process but pressure cook for 3 hours
2. Natural release for 20 minutes

Result: Good stock in a fraction of the time, though it won't have quite the depth of slow-simmered stock.

How to Store Stock

Refrigeration:

• Store in airtight containers for up to 5 days
• Remove fat layer before using (or leave it—it provides flavor and protection)

Freezing:

Method 1: Containers

• Freeze in 2-cup or 4-cup portions in freezer-safe containers
• Leave 1 inch headspace for expansion
• Lasts 6 months

Method 2: Ice Cube Trays

• Freeze stock in ice cube trays (each cube ≈ 2 tablespoons)
• Once frozen, transfer cubes to freezer bags
• Perfect for adding small amounts to sauces
• Lasts 6 months

Method 3: Freezer Bags

• Freeze flat in quart-sized freezer bags
• Stack when frozen for space efficiency
• Lasts 6 months

Pro tip: Label everything with type of stock and date.

Reducing Stock for Storage

Stock concentrate (glace de viande for meat stocks) saves freezer space:

1. Simmer stock uncovered over medium heat
2. Reduce by 75-90% (watch carefully at the end—it can burn)
3. Cool and freeze in ice cube trays
4. One cube reconstituted with water makes 1/2 to 1 cup stock

Extremely concentrated stocks have a syrup-like consistency and intense flavor. Use sparingly.

Using Homemade Stock

Replace store-bought stock 1:1 in recipes:

Soups: The most obvious use. See our guide on how to make soup from scratch.

Sauces: Reduces beautifully for pan sauces and gravies. Learn how to thicken sauces with stock.

Braises: Essential for braising meat and creating rich, complex braises.

Grains: Cook rice, quinoa, or farro in stock instead of water for added flavor.

Vegetables: Adds richness when roasting vegetables or making purées.

Deglazing: Use to deglaze pans after searing meat for instant pan sauces.

Troubleshooting Common Problems

Stock is cloudy:

• Boiled too vigorously (always maintain gentle simmer)
• Didn't skim impurities
• Stirred too much while cooking
• Solution: Strain through cheesecloth or accept cloudiness (doesn't affect flavor)

Stock doesn't gel:

• Not enough bones or collagen-rich bones
• Too much water
• Didn't simmer long enough
• Solution: It's still good stock, just less rich

Stock tastes weak:

• Too much water relative to bones
• Didn't simmer long enough
• Bones were too clean (some meat adds flavor)
• Solution: Reduce by simmering uncovered to concentrate

Stock tastes bitter:

• Vegetables simmered too long (especially for vegetable stock)
• Burnt aromatics when roasting
• Solution: Simmer shorter next time; be careful with roasting temperature

Stock is too salty:

• Added salt during cooking (don't do this)
• Used salted pre-made products
• Solution: Dilute with water or use in smaller quantities in recipes

Conclusion

Making homemade stock is one of the most rewarding kitchen skills you can develop. It transforms scraps into treasure, costs almost nothing, and creates a foundation ingredient that elevates countless dishes. The process is simple—combine bones, aromatics, and water; simmer for hours; strain—but the results are extraordinary.

Start with chicken stock, as it's the most forgiving and versatile. Once you've tasted the difference homemade stock makes in your soups, sauces, and one-pot meals, you'll never want to go back to store-bought. Keep a stock bag in your freezer, dedicate a Sunday afternoon to simmering a big batch, and enjoy the fruits of your labor for months to come.

The beauty of stock-making is that it's nearly impossible to ruin. Even imperfect stock is leagues better than boxed versions. With practice, you'll develop instincts for the right ratios, timing, and techniques, making you a more confident, capable cook across all aspects of your cooking.