How to Make Homemade Stock
Learning how to make homemade stock is essential for anyone looking to get the most mileage out of their meat. Homemade stocks are the foundation of the greatest scratch-made soups you could ever hope to whip up in your kitchen.
Servings: 2 quarts
Calories: 50kcal
Ingredients
- 4 pounds bones & meat broke into 2-inch pieces
- 4 ounces tomato paste
- 2 quartered onions (50% onion 25% celery and carrots each)
- 2 stalks chopped celery
- 3 chopped carrots scraped
- 2 leeks white parts only, trimmed and chopped
- 4 cloves garlic peeled
- 2 leaves large bay
- 5 sprigs of fresh thyme
- 12 peppercorns
- ~1 gallon cold water, ensure additions stay covered by 1”
Instructions
- Preheat the oven to 400 degrees F.
- Place the bones on a roasting pan and roast for 1 hour, stirring to brown evenly. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes.
- Place the pan on the stove top and deglaze with water, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, water and herbs. Bring the liquid up to a boil and reduce to a simmer.
- Do not cover the pot.
- Cook for 4-6 hours, removing any foam/scum/fat that rises to the surface.
- Remove from the heat and skim off any fat that has risen to the surface.
- Ladle the stock in batches into a fine sieve over a bowl. Gently press the solids with the ladle to extract all the liquid and place in the refrigerator to cool.
- Lift off any fat once cooled.
Notes
White Stock Variation: Blanche bones rather than roasting, and omit tomato paste.
This recipe can be scaled up or down depending on the amount of bones you have available.
Homemade Stock would be great to use with my Beef Noodle Soup recipe!
Nutrition
Calories: 50kcal