First off, this isn’t necessary a recipe, but more of a guideline. There are so many ways to make a stock, but I have given the most basic outline that always gives me a delicious, flavorful result. My method would probably not be acceptable for a stock snob, but it does what it needs to do.
What ingredients are put into a stock depends on what is available and the flavor trying to be achieved. Below, I’ve given which ingredients I use, and what they contribute to the overall flavor.
There are many popular bone choices that can produce a delicious stock. The ones I use the most are cow, turkey, chicken, and fish. I have used goat bones, but it does create a very ‘goat-y’ flavor. It’s not always great, so I rarely make it.
Making a stock includes the typical vegetables used for flavoring. These include onions, garlic, ginger, and celery. Fresh herbs can also be added, but in very small amounts. Leftover scraps can be frozen and used in bulk, or fresh vegetables can be used.
Popular spices used include ground pepper or whole peppercorns, cumin, herbs, bay leaves, and salt. Cayenne can be added, but just the smallest part. If you want a spicy kick, its best to add the spiciness when it is being used, as this will make it much more versatile.
The proportions for making a stock are very flexible. However, I’ve given some approximations below that may be helpful in deciding the ratio of ingredients:
- A decent handful of bones
- 1/2 onion
- 1-2 medium carrots
- 4 cloves garlic
- 1/2″ ginger
- 1 stalk celery
- 2 bay leaves
- ~1/4 tsp. each of seasonings, or to taste
- 6 cups water
- Leftover bones
- Salt, to taste
- Bay leaves
- Cayenne pepper (very little)
- Combine all ingredients in a large pot. Bring to a boil over medium-high (7) heat, then lower to a simmer on medium-low (2-3).
- Simmer for 1 hour. Strain liquid into jar or storage container. Discard solids.
Stock can be made with leftover fragments of vegetables, or fresh ones can be used.
Various animal bones can be used to make stock. However, it is probably best to stick with one type of animal at a time to make a cohesive flavor.
Stock can be stored in the fridge for a couple days, then frozen.
How to make bone broth — Nourished Kitchen
What Are the Differences Between Stock and Broth? — Healthline
Stock Vs Broth — Just a Pinch Recipes