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Making Stock Video
How To: Making Stock Soups, sauces, gravies and more start here.
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How To: Making Stock


Soups, sauces, gravies and more start here.

Toolkit

Toolkit
  • Large stockpot or slow cooker
  • Cheesecloth
  • Colander
  • Ice cube trays

Anything Goes

Anything Goes
  • Start a stock with a leftover carcass or roasted parts or pieces.
  • Cover with cold water.
  • Tired, wilted veggies are perfect for stock — celery, carrots, onions, garlic and herbs.
  • Simmer uncovered for 3 to 4 hours. Occasionally skim off excess fat.
  • If level gets low, add more water.
  • If using a slow cooker, cover and set on low 8 to 10 hours.

Strain & Save

Strain & Save
  • Line a colander with cheesecloth. Set it over a large bowl or pot and strain the stock.
  • Cool to room temperature. Cover and store the stock overnight in the refrigerator.
  • The remaining fat will congeal and rise to the surface; skim it off and dispose of it.
  • Ladle stock into ice cube trays and freeze for easy use.
  • 1-ounce cubes defrost much more quickly than stock frozen in bulk.

Remember

Remember

thermometer

Ensure doneness with a meat thermometer.

Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.

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