Homemade Stock
Transform your cooking with this rich and flavorful Homemade Stock, the perfect base for soups, stews, and sauces. Made with a harmonious blend of fresh vegetables like carrots, celery, and onion, fragrant parsley stems, earthy bay leaves, and a touch of garlic, this recipe is customizable for both vegetarian and meat-based versions by adding optional chicken bones. Simmered slowly for hours to extract deep, savory flavors, this easy-to-make kitchen staple is free from artificial additives and loaded with nutrients. With minimal prep time and simple ingredients, it's a cost-effective and wholesome alternative to store-bought broths. Whether you're crafting a comforting chicken noodle soup or enhancing your favorite risotto, this versatile stock is a must-have in your culinary toolkit. Store it in the fridge or freezer for a batch of homemade goodness always at your fingertips!
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Recipe Information
Ingredients
- 2 medium, peeled and chopped Carrots
- 2 chopped Celery stalks
- 1 large, peeled and quartered Onion
- 4 peeled Garlic cloves
- 8 whole Parsley stems
- 2 whole Bay leaves
- 1 tablespoon Black peppercorns
- 1 teaspoon Salt
- 1 pound Chicken bones (optional, for meat-based stock)
- 12 cups Water
Instructions
Begin by preparing all the vegetables: peel and chop the carrots, celery, and onion, and peel the garlic cloves.
If using chicken bones for meat-based stock, rinse them under cold water and pat them dry.
In a large stockpot, combine all the prepared vegetables, chicken bones (if using), parsley stems, bay leaves, black peppercorns, and salt.
Pour in 12 cups of water, ensuring the ingredients are fully submerged.
Place the stockpot over medium-high heat and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the stock simmer gently for 2.5 to 3 hours. Skim off any foam or impurities that rise to the surface during cooking.
After simmering, remove the stockpot from the heat and let it cool slightly.
Strain the stock through a fine-mesh sieve or cheesecloth into a large bowl or container, discarding the solids.
Allow the stock to cool completely before transferring it to airtight containers for storage.
Store in the refrigerator for up to 5 days, or freeze for up to 3 months for future use.
Nutrition Facts
Calories |
51 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 5.2 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.9 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 153 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
