Household Stock
15m prep 8h cook 8h ready
6 to 8 cups This recipe is intended to use whatever bones you have on hand—we recommend saving bones in a bag in the freezer until you have enough. Bones from pork chops, roast chicken, steaks, or even lamb chops are all good additions. The formula below will result in a well-flavored all-purpose stock for everyday cooking. You may roast the bones and vegetables if you like, following the guidelines in Brown Poultry Stock. If using more than 4 pounds of bones, double the vegetables called for below. For an open-ended approach that uses kitchen scraps, see Keeping a Stock Bag.
Ingredients
- 1 ½ to 4 pounds bones
- 1 carrot, cut into 2-inch pieces
- 1 large unpeeled onion, quartered
- 1 celery rib, cut into 2-inch pieces, or ½ fennel bulb
- (A few sprigs of thyme or parsley)
- (Leek greens, well rinsed)
- (½ teaspoon black peppercorns)
- (1 tablespoon tomato paste)
- Cold water to cover
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 ½ to 4 pounds bones
- 1 carrot, cut into 2-inch pieces
- 1 large unpeeled onion, quartered
- 1 celery rib, cut into 2-inch pieces, or ½ fennel bulb
- (A few sprigs of thyme or parsley)
- (Leek greens, well rinsed)
- (½ teaspoon black peppercorns)
- (1 tablespoon tomato paste)
- Cold water to cover
Let's Cook
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Step 1.
Combine in a stockpot: 1 ½ to 4 pounds bones; 1 carrot, cut into 2-inch pieces; 1 large unpeeled onion, quartered; 1 celery rib, cut into 2-inch pieces, or ½ fennel bulb; (A few sprigs of thyme or parsley); (Leek greens, well rinsed); (½ teaspoon black peppercorns); (1 tablespoon tomato paste)
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Step 2.
Add: Cold water to cover
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Step 3.
Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 6 to 8 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Alternatively, cook for up to 2 hours in a pressure cooker. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
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