How To: Making Stock
Soups, sauces, gravies and more start here.
- Large stockpot or slow cooker
- Ice cube trays
- 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
- 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.
- Ensure doneness with a meat thermometer.
- Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.