Stock Making 101
The Art of Making Stock: A Foundation of Flavor
In the culinary world, few things are as foundational—or as transformative—as a good stock. It’s the secret behind a silky soup, the backbone of a beautiful sauce, and the depth you taste in a truly memorable risotto. Making stock isn’t just about simmering bones and vegetables; it’s about crafting layers of flavor, coaxing out richness, and building the soul of a dish from the ground up.
Whether you're a seasoned chef or a curious home cook, understanding how to make stock opens a door to more intentional and flavorful cooking. Let’s break down the basics, explore the types, and walk through the step-by-step process.
What Is Stock?
At its core, stock is a flavored liquid made by simmering bones, meat, vegetables, and aromatics in water. It serves as a base for soups, stews, sauces, gravies, and countless other dishes. Stock differs from broth in that it usually has little to no seasoning and often includes bones, which provide gelatin for a richer mouthfeel.
Main Components of Stock
A great stock begins with four essential elements:
1. Bones (or Vegetables)
The bones are the star of traditional stock. They provide collagen, which breaks down into gelatin and gives the stock body and richness. Depending on the type of stock you're making, these might include:
Beef bones: for depth and hearty flavor
Chicken bones: for lighter, versatile stock
Fish bones: for delicate seafood-based dishes
Pork bones: for deep, savory flavors
Vegetables only: for vegetarian or vegan options
Tip: Roasting bones before simmering them can deepen the flavor—especially for brown stocks.
2. Mirepoix
This classic flavor base is made from:
Onions (50%)
Carrots (25%)
Celery (25%)
Chopped into large chunks, mirepoix infuses the stock with sweetness, earthiness, and aromatic complexity.
3. Aromatics & Herbs (Sachet d’Épices)
Flavorful additions like garlic, bay leaves, thyme, peppercorns, parsley stems, and sometimes leeks or cloves help round out the stock. These are often bundled in cheesecloth or added loose for straining later.
4. Water
Simple, cold water is the medium that brings everything together. Use just enough to cover the ingredients, as too much can dilute the flavor.
Types of Stock
1. White Stock
Made from raw bones and vegetables simmered without roasting. This yields a pale, clean-tasting stock—ideal for white sauces, chicken soups, and poaching liquids.
2. Brown Stock
Bones and vegetables are roasted until caramelized before simmering. This creates a rich, dark, and full-bodied stock, perfect for gravies, stews, and reductions.
3. Fish or Fumet
A delicate stock made from fish bones, white wine, and sometimes lemon or mushrooms. Simmered gently for a short time, it’s ideal for seafood sauces and soups.
4. Vegetable Stock
A light, meat-free alternative made with a mixture of flavorful vegetables and herbs. Quick to make and endlessly customizable.
The Process: How to Make Stock from Scratch
Let’s walk through a classic chicken stock recipe as an example. Adjust for other types as needed.
Ingredients:
4 lbs chicken bones (raw or roasted)
2 medium onions, quartered
2 carrots, chopped
2 celery stalks, chopped
1 head of garlic, halved
1 bay leaf
10 peppercorns
A few sprigs of thyme and parsley
Cold water to cover (about 4–5 quarts)
Step-by-Step Instructions:
1. Blanch or Roast the Bones
Blanching: For white stock, start by blanching bones—cover with cold water, bring to a boil, then drain and rinse. This removes impurities.
Roasting: For brown stock, roast bones and vegetables at 425°F until deeply golden brown, about 45 minutes.
2. Combine Ingredients
Place bones, vegetables, and aromatics into a large stockpot. Add enough cold water to just cover the contents.
3. Bring to a Simmer Slowly
Turn the heat to medium-high, and bring to a gentle simmer—not a rolling boil. Boiling agitates the ingredients and creates cloudy stock. Once it simmers, reduce the heat.
4. Skim Regularly
Use a ladle or skimmer to remove scum and fat that rise to the surface. This keeps the stock clear and clean-tasting.
5. Simmer Gently
Let the stock simmer, uncovered or partially covered, for:
4–6 hours (chicken)
6–8 hours (beef)
30–45 minutes (fish)
45–60 minutes (vegetable)
Don’t stir; just let it gently bubble.
6. Strain
Use a fine mesh strainer or cheesecloth to remove all solids. Discard or compost them—they’ve given all their goodness to the stock.
7. Cool and Store
Cool quickly in an ice bath or divide into smaller containers. Store in the fridge for up to 5 days or freeze for several months. For longer shelf life, reduce to a concentrate and freeze in ice cube trays.
Pro Tips for Better Stock
Don’t salt your stock—season the final dish instead.
Use leftover scraps—bones from roasted chickens, trimmings from onions and carrots.
Label your stock by type and date—trust me, your freezer can get confusing.
Use a stock pot or Dutch oven—tall and heavy-bottomed is ideal for even cooking.
Final Thoughts
Stock is more than a recipe—it’s a ritual. It’s a chance to slow down, use what you have, and build something beautiful from scraps. When you ladle a bit of golden broth into a pot of risotto or splash it into a pan to deglaze for gravy, you’ll taste the difference homemade stock makes. It’s liquid gold, and it’s worth every simmering second.
So next time you find yourself with a pile of bones and veggie ends, don’t toss them—turn them into something extraordinary. Your future self (and your taste buds) will thank you.