Cookwith

Name: Classic Homemade Bone Stock
Prep time: 8 h
Total time: 8 h
Yield: 10 servings
Ingredients: 2-3 lbs leftover bones (chicken, beef, or a mix); 1 large onion, quartered (skin on for deeper color); 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 3 garlic cloves, smashed; 2 bay leaves; 10 whole black peppercorns; A few sprigs of fresh thyme or parsley (optional); 12 cups cold water; 1-2 tsp salt (to taste)

Classic Homemade Bone Stock

CrushedLemon1034

Making stock from scratch is a rewarding kitchen project that transforms leftover bones and veggie scraps into a deeply flavorful base for soups, stews, risottos, and sauces. Roasting the bones first unlocks a rich, golden color and toasty flavors, while a long, gentle simmer coaxes out gelatin and nutrients, giving the stock a velvety texture. This is a perfect way to reduce food waste, and you can customize the aromatics to your taste or what you have on hand. Enjoy your homemade stock as a soup starter or as a secret flavor weapon in your favorite recipes!

Ingredients

Instructions

Preheat your oven to 425°F (220°C). Spread bones on a large baking sheet and roast for 30-40 minutes, turning once, until deeply browned. (Skip this step if using already roasted bones or prefer lighter stock.)
Transfer roasted bones to a large stockpot. Add onion, carrots, celery, garlic, bay leaves, peppercorns, and herbs (if using).
Pour in cold water to cover everything by 1-2 inches (about 12 cups). Bring to a gentle simmer over medium heat, then reduce to low. Skim off any foam or impurities that rise to the top during the first hour.
Simmer uncovered for 4-6 hours (or up to 12 for deeper flavor), occasionally skimming and adding water if needed to keep bones covered.
Strain stock through a fine mesh sieve into another pot or large bowl. Discard solids. Season with salt to taste.
Let cool, then refrigerate. Once chilled, skim off any fat that solidifies on top if desired. Portion into containers for fridge (up to 5 days) or freezer (up to 3 months).