Category: Meals
🤔 What Is Stock (homemade)?
Homemade stock is a savory cooking liquid made by simmering animal bones, often with aromatic vegetables, for an extended time. Unlike broth, stock derives its flavor and rich body from the collagen extracted from the bones, which can cause it to gel when chilled. It serves as a foundational ingredient for superior soups, stews, and sauces.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Cooked Stock | Refrigerator: 0-4°C (32-39°F) | 3-4 Days |
| Frozen Cooked Stock | Freezer: -18°C (0°F or below) | 6-12 Months |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Ingredient Selection Guide
- Choose the right bones: Use leftover carcasses from roasted chicken or turkey, or buy collagen-rich beef bones like knuckles and marrow bones.
- Use aromatic vegetables: The classic “mirepoix” of onion, carrots, and celery is the foundation of flavor.
- Include aromatics: Bay leaves, peppercorns, and fresh parsley stems add depth.
Appearance
Use high-quality bones and fresh, clean vegetables. The goal is a clear, rich-colored final product, not a cloudy one.
Smell
All ingredients should be fresh. The simmering stock will fill your home with a savory, delicious aroma.
Texture
The final stock will be a liquid, but a high-quality, collagen-rich stock will become gelatinous and jiggly when properly chilled.
Common Varieties / Types
Stock is defined by the type of bones used.
- Chicken Stock: The most common homemade stock, made from a roasted chicken carcass. It has a rich golden color and is very versatile.
- Beef Stock: Made from roasted beef bones, it has a deep brown color and a very robust flavor, ideal for beef-based stews and sauces.
- Fish Stock (Fumet): Made from simmering the bones and heads of lean white fish. It has a delicate flavor and cooks much faster than meat stocks.
📅 Seasonal Buying Guide
North America (USA/Canada)
Stock is made year-round, but most often after a large roast meal, which is common during the holidays (Thanksgiving, Christmas, Easter). It is the perfect use for the leftover turkey or beef roast carcass.
Europe
A fundamental of classic cuisine, stock is made year-round whenever bones are available.
Australia/New Zealand
Stock making is popular after a Sunday roast, a year-round tradition.
Tropical/Subtropical Regions
Broth and stock are the bases of many traditional soups and are made year-round with available ingredients.
❄ STORE FRESH: Storage Guide
- Cooked: Refrigerator for 3-4 days.
- Frozen: Freezer for 6-12 months.
- Critical Step: Cool stock rapidly before storing.
Storage Method Details
Refrigerator: According to the USDA, it is critical to cool the large volume of hot stock rapidly before refrigerating. Once cooled, store it in an airtight container for 3-4 days. A layer of solidified fat on top will help preserve it.
The nutrient-rich, neutral-pH liquid is a perfect medium for bacterial growth. The 3-4 day limit is a critical safety guideline to prevent pathogen multiplication. Rapid cooling is essential to move the stock through the temperature danger zone as quickly as possible.
⚠ STAY SAFE: Food Safety Tips
- Safe Cooking Temp: Reheat to a rolling boil 100°C (212°F).
- Max Time at Room Temp: 2 Hours (for cooling)
Understanding Food Safety Rules
The single greatest safety risk with homemade stock is improper cooling. According to the FDA, leaving a large pot of stock to cool on the counter overnight is extremely dangerous as it can allow toxins from bacteria like *Clostridium perfringens* to form. Always cool stock rapidly in an ice bath or shallow pans before refrigerating.
Reheating Methods
Stock is always reheated before use.
Microwave
Can be used to heat small portions in a microwave-safe container.
Air Fryer
Not applicable.
Oven/Toaster Oven
Not applicable.
Stovetop
The best method. Bring the stock to a full, rolling boil for at least one minute before using it to ensure any potential bacteria are killed.
Date Labels Explained
For homemade stock, always label your containers with the date it was made and use it within the recommended timeframes.
Allergen Information
- Contains: Fish or Shellfish (if using those bones).
Allergen Handling & Prevention
Homemade stock will contain allergens if the bones used are from fish or shellfish. Be aware of all ingredients used, especially if serving to others.
⚠ Special Safety Considerations
To cool stock safely, never place a large, hot pot directly into your refrigerator, as this can raise the ambient temperature and put other foods at risk. Use an ice bath in the sink or divide the stock into smaller, shallow metal pans to cool it quickly before refrigerating or freezing.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Stock is one of the best foods for freezing. It freezes perfectly with no change in quality, allowing you to have delicious, homemade stock on hand for months.
Cool the stock completely, then ladle it into freezer-safe containers or heavy-duty freezer bags. Freezing it in various portion sizes (e.g., 1-cup, 2-cup) is a great meal prep strategy.
Recommended Thawing Methods
Thaw frozen stock in the refrigerator overnight. For quicker use, you can also place the container in a bowl of cold water or heat the frozen block directly in a saucepan over low heat.
Not Recommended
Do not thaw stock at room temperature due to food safety risks.
🔥 Cooking Information
Quick Cooking Reference
The difference between a good stock and a great stock is in the details.
| Technique | Action | Purpose |
|---|---|---|
| Roast Bones | Roast beef or poultry bones until deeply browned before simmering. | Creates a rich, brown stock with deep flavor. |
| Simmer, Don’t Boil | Keep the stock at a very gentle simmer, with just a few bubbles breaking the surface. | Boiling emulsifies fats, resulting in a cloudy stock. |
| Skim the Scum | Use a ladle to skim off the foam that rises to the surface during the first hour. | Removes impurities for a cleaner-tasting, clearer stock. |
Cooking Methods for Stock
Stock is a slow food, requiring time for the flavors to extract.
Stovetop
The traditional method. Combine roasted bones, vegetables, and aromatics in a large stockpot, cover with cold water, and bring to a slow simmer. Simmer for at least 4-6 hours for chicken, and 8-12 hours for beef, skimming occasionally.
Slow Cooker
An easy, low-energy method. Add all ingredients to a slow cooker, cover with water, and cook on low for 12-24 hours.
📊 Nutritional Information
Average values per 1-cup serving (highly variable)
- High in: Collagen, Gelatin
- Good source of: Minerals (Calcium, Magnesium)
Homemade Chicken Stock
- Calories: 86 kcal
- Protein: 6g
- Fat: 3g
- Carbohydrates: 8g
- Fiber: 0g
Homemade Beef Stock
- Calories: 50 kcal
- Protein: 5g
- Fat: 2.5g
- Carbohydrates: 2g
- Fiber: 0g
Key Nutrients & Their Benefits
- Collagen & Gelatin: Extracted from the bones and connective tissues, these proteins are beneficial for joint, skin, hair, and gut health. A stock that gels when cold is rich in these.
- Minerals: A great source of easily absorbable minerals like calcium, magnesium, and phosphorus, which are essential for bone health.
- Amino Acids: Rich in glycine and proline, which have anti-inflammatory properties.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
Making homemade stock is a fundamental practice of a sustainable, zero-waste kitchen. It is the ultimate way to utilize every part of an animal, turning bones, carcasses, and vegetable scraps that would otherwise be thrown away into a nutritious and flavorful cooking liquid.
🔄 Substitutions & Alternatives
You can substitute bones from any animal to create different stocks (e.g., chicken, turkey, beef, lamb, fish). For a vegetarian/vegan alternative, use a mix of vegetables (especially mushrooms for umami), herbs, and aromatics to make a vegetable stock.
🔪 Recommended Tools
A large, heavy-bottomed stockpot is essential. A fine-mesh sieve and/or cheesecloth are required for straining the stock to achieve a clear final product.
♻ Waste Reduction
♻ Waste Reduction
Freeze your stock in ice cube trays. These small, frozen “flavor bombs” are perfect for deglazing a pan to make a quick sauce, or for adding a bit of moisture and flavor to stir-fries and sautés without having to thaw a large container.
❓ FAQ
A: Congratulations, that’s the sign of a perfect stock! It means you successfully extracted a lot of collagen from the bones, which is what gives a good stock its rich body and mouthfeel.
A: Stock is made primarily from bones and is simmered for a long time, resulting in a rich, gelatinous liquid. Broth is made primarily from meat and is simmered for a shorter time, resulting in a lighter, thinner liquid.
A: A large pot of stock can stay in the temperature danger zone for many hours if left on the counter, allowing dangerous bacteria like *Clostridium perfringens* to grow. According to the CDC, this is a common cause of food poisoning.
A: It’s best not to salt your stock, or to salt it very lightly. This makes it a neutral, versatile base that you can use in any recipe, allowing you to control the final seasoning of the dish itself.
A: Starting with cold water helps to slowly dissolve the impurities and collagen from the bones, resulting in a clearer, more flavorful stock.
A: Yes, especially in the first hour of simmering. This “scum” is made of coagulated proteins and impurities that can make your stock taste cloudy and bitter.
A: You can, but the second batch (called a remouillage) will be significantly weaker and less flavorful than the first, as most of the collagen and flavor will have already been extracted.
A: Simmer chicken stock for at least 4-6 hours, and beef stock for at least 8-12 hours, to extract the maximum amount of flavor and collagen.
A: Yes, a slow cooker is an excellent, energy-efficient tool for making stock. You can let it simmer on low for 12-24 hours.
A: Avoid starchy vegetables like potatoes, which can make it cloudy, and strong-flavored cruciferous vegetables like broccoli or cabbage, which can make it bitter.