Quick Tips on Making Your Own Stock

making your own stock



Broth and stocks are on sale right now because it is soup season, but that doesn't mean you should buy them! Making your own stock is very easy and you can use ingredient scraps that you would have just thrown away. While broth is cheaper, good store-bought stock can run $3-$4 for a 24 ounce container. That adds up, especially during soup season!

Broth is generally made using pieces of actual meat, whereas stock is generally made from scraps and bones. While you can warm up broth and eat is alone, you generally wouldn't do this to stock. However when used as a base for a soup, stock works perfectly.

Here are some quick tips for making your own stock; whether beef, chicken, vegetable or fish.

  • Make 4-6 quarts or more (our suggestions are for 4-6 qt. batches) at one time so it's worth the effort.
  • Add a medium onion and an equal amount of carrot and celery to just about all stocks you make.
  • Don't boil the stock, gently simmer it for 2-4 hours or so.
  • Skim off any fat or foam every now and then. Here, you can add ice cubes occasionally to cause more fat to rise to the top. If you're using skins, you may want to do this. We just avoid using skin to make it easier.
  • Feel free to ad salt and pepper for a little more flavor.
  • Freeze in ice cube trays, muffin pans or simply straight into Ziploc bags.


  • So there you have it! A few tips for making your own stock! Here are 2 recent examples that we did:
    - We had saved celery trimmings, carrot peel and the outer (not the peel) of onions until we had about a cup of each. We then followed the tips above and made a vegetable stock out of scraps that would have gone into the trash!
    - With chicken, we saved trimmings in a bag in the freezer for a while until we had about 2-3 pounds. Again, we used the tips above and bingo! Our own stock that cost basically nothing!

    Instead of tossing those scraps, consider making your own stock!

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