How to Make Soup Stock

Why You'll Love This How To Make Soup Stock

• It turns simple chicken bones and vegetables into a deeply savory homemade base.
• The gentle simmer fills your kitchen with the comforting aroma of Grandma's cooking.
• It is a practical way to make good use of leftover roasted chicken bones.
• Homemade stock adds rich flavor to soups, sauces, rice, and stews.
• You can make it ahead and keep portions ready for easy family meals.

Ingredients

Gather a few humble ingredients, and you will have everything needed for a flavorful, comforting stock.

• Chicken bones - 3 pounds, or leftover roasted chicken bones
• Carrots - 2 medium, roughly chopped
• Celery - 2 stalks, roughly chopped
• Yellow onion - 1 large, quartered
• Garlic cloves - 3, crushed
• Bay leaves - 2
• Whole black peppercorns - 6
• Cold water - 10 cups
• Fresh parsley sprigs - 2
• Kosher salt - 1 teaspoon, optional

How to Make How To Make Soup Stock

Set aside 20 minutes for preparation, then let the stock gently simmer for 3 hours. After straining, allow it to cool in shallow containers before refrigerating.

Step 1: Add the Chicken Bones

Place the chicken bones in a large stockpot. Use a pot with plenty of room for the bones, vegetables, and water to simmer comfortably.

Step 2: Add the Vegetables and Herbs

Add the carrots, celery, onion, garlic, bay leaves, peppercorns, and parsley to the pot. The rough cuts are just right for stock since everything will be strained later.

Step 3: Pour in the Water

Pour the cold water into the pot, making sure the bones and vegetables are covered. Cold water helps draw flavor from the ingredients as the stock heats.

Step 4: Bring to a Gentle Boil

Bring the stock to a gentle boil over medium-high heat. Watch the pot closely so the liquid does not boil too vigorously.

Step 5: Lower the Heat

Reduce the heat to low once the stock reaches a gentle boil. The surface should show a quiet simmer rather than a rolling boil.

Step 6: Skim the Foam

Skim the foam from the surface with a spoon. Removing it helps keep the finished stock cleaner and more polished.

Step 7: Simmer the Stock

Simmer the stock uncovered for 3 hours. Keep the heat low and check occasionally, adding a little water only if needed to keep the ingredients mostly covered.

Step 8: Strain the Stock

Strain the stock through a fine-mesh sieve into a large bowl. Work carefully, since the stock and solids will be very hot.

Step 9: Cool in Shallow Containers

Cool the stock in shallow containers to help it lose heat more quickly. Divide it among containers rather than leaving a large, deep pot to cool.

Step 10: Refrigerate Promptly

Refrigerate the stock within 2 hours. Keep the containers covered once the stock has cooled sufficiently for refrigeration.

Step 11: Remove the Chilled Fat

Remove the solidified fat from the chilled stock before using. It will collect on the surface and lift away easily with a spoon.

Recipe Snapshot

Pro Tips for Making How To Make Soup Stock

• Use roasted chicken bones when possible for an especially deep, savory flavor.
• Keep the simmer gentle, since a hard boil can make the stock cloudy.
• Leave the pot uncovered so excess water can evaporate and the flavor can concentrate.
• Do not rush the cooling step, and use shallow containers to help the stock cool safely.
• Salt lightly or leave it unsalted so you can adjust the seasoning when using the stock in another recipe.

How to Serve How To Make Soup Stock

• Use it as the flavorful base for chicken noodle soup or vegetable soup.
• Simmer rice, barley, or other grains in stock instead of water.
• Add it to pan sauces and gravies for a warm, savory finish.
• Use it to loosen stews or brighten leftovers with extra moisture and flavor.

Make Ahead and Storage

Storing Leftovers

• Store cooled stock in covered containers in the refrigerator.
• Use refrigerated stock within 3 to 4 days for the best quality.
• Remove the solidified fat from the surface before reheating or using.

Freezing

• Freeze stock in freezer-safe containers, leaving room for expansion.
• Freeze in small portions or ice cube trays for convenient use in sauces and pan dishes.
• Label each container with the date and amount before freezing.

Reheating

• Thaw frozen stock in the refrigerator or gently warm it in a saucepan.
• Heat until steaming hot before adding it to soups, sauces, rice, or stews.
• Stir the stock as it warms and adjust the seasoning in the finished dish.

Explore more easy breakfast recipes, quick lunch ideas, cozy dinner meals, tasty snacks, and delightful dessert.

Final Thoughts

A pot of homemade stock is one of those simple kitchen comforts that rewards a little patience with rich, nourishing flavor.

FAQs

Here are a few helpful answers for making and storing your homemade chicken stock.

Can I use leftover roasted chicken bones?

Yes. Leftover roasted chicken bones are wonderful for stock and often add extra depth of flavor.

Why should the stock simmer instead of boil?

A gentle simmer helps draw out flavor while keeping the stock clearer and more delicate.

How do I know when the stock is ready?

The stock is ready when it has a rich savory aroma and flavor after the 3-hour simmer. It may also become lightly gelatinous when chilled.

Can I leave out the salt?

Yes. Leaving out the optional salt gives you more control when using the stock in recipes that already contain seasoning.