How to make stock (2024)

FAQs

How do you make stock properly? ›

Chicken stock can be simmered for as little as 1 hour or up to 8 hours. Most often, you'll see recipes call for somewhere in between, about 3 to 4 hours. The longer the stock simmers, the more concentrated its flavor.

The broth is done when it is a rich golden-brown and the bones are falling apart at the joints. Strain the bone broth.

Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids.

Basic Ingredients. Stocks are prepared with a few basic ingredients including bones, mirepoix, herbs and spices, and sometimes tomatoes or wine. They are often prepared using leftover ingredients as a cost-effective measure for the kitchen.

Should I add salt to homemade chicken broth? ›

Perhaps most important, never add salt to a stock. When you're making stock, you're concentrating all the flavors. Salt shouldn't be one of them. Chances are, you'll be concentrating your stock further when you make a sauce or a soup.

Can you overcook chicken broth? If you've added vegetables to the broth, it is possible to overcook chicken broth. Carrots, celery and onion add wonderful flavor, but if they're left to simmer too long, they can leave a strong, bitter flavor that takes over the broth.

I've found that two hours is a good amount of time for simmering chicken stock. A good amount of flavor is extracted from the chicken, but it's not an all-day affair. Just make sure you taste the stock, as it may need a little more time to get it to where you want it.

As for time, if you don't cook a stock long enough, you risk not extracting sufficient flavor or gelatin. Cook it too long, though, and you get into a case of seriously diminishing returns.

Good, clear stock is simmered slowly and gently. Once it boils, reduce the heat until bubbles bob lazily to the surface, then cover the pan. It won't need much attention, except a top-up with boiling water now and again. A slow cooker is perfect for this, and can be left all day to simmer, if you like.

Basic Ingredients. Stocks are prepared with a few basic ingredients including bones, mirepoix, herbs and spices, and sometimes tomatoes or wine. They are often prepared using leftover ingredients as a cost-effective measure for the kitchen.