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Basic Stock

Recipe Info

Difficulty: Easy
Mess Level: Low
Yield: 1 Gallon
Prep Time: 10 min
Cook Time: 4 hr



  • 1 ½ Gallons Cold Water


  • 1 lb Carrots
  • 1 lb Carrots
  • 2 lbs Yellow Onion


  • 1 Bunch Parsley Stems
  • 2 Sprigs Fresh Thyme
  • 2 Bay Leaves
  • 2 Tablespoons Peppercorns


Note: For chicken stock add 1 chicken carcass or ½ lb of chicken bones.

Note: For beef stock smear two beef bones with tomato paste. Roast beef bones at 450 Fahrenheit until browned before adding them to the stock.

  1. Wash the vegetables, break the carrots in half, peel the onions and half them as well. Cut the celery into chunks.
  2. Cover the vegetables with the cold water or hot if you’re in a hurry. Add the Sachet of herbs and bring to a boil.
  3. Reduce to a simmer and simmer uncovered for four hours. Allow to cool completely and refrigerate for 1 week or freeze indefinitely.

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Savannah Says...

  1. What is a mirepoix?

    1. It's only the holy trinity. No big deal...
      Mirepoix is the holy trinity of vegetables in French cooking. The base that goes in everything. It’s 1 part carrot, 1 part celery, and 2 parts onion. Every culture has their own trinity, for example in New Orleans it’s carrot, green pepper, and onion.
  2. What is a Sachet?

    1. A bundle of cooking joy!
      It’s a bundle of herbs and spices tied up in a cheesecloth so you can pluck it out at the end. If you don’t have cheesecloth, just pour the stock through a fine mesh strainer so no spices get through.
  3. Won’t the vegetables ends get dirt in the stock?

    1. Not if you follow this trick...
      I usually split the vegetable ends and wash them to get rid of any dirt or sand.
  4. Can I double this recipe?

    1. Bigger is better...
      Absolutely, you could even double the water with the same amount of vegetables and just let it cook a little longer.

Ramblings of a Line Cook

Making stock is easy, think of it like making a very large cup of tea for a millennial; It’s “recycled vegetable tea!” There are many ways you can make stock and none of them are right or wrong, just like the millennials! Oh wait, that’s me…

But back to stock – Store Bought stock is great because it costs you no time. You were probably at the grocery store anyways and now you don’t have to take up stove space and four hours to make your dinner.

What I’ve decided is when I have the time and the vegetable ends, I will make a homemade stock. When I don’t, I will spend my hard-earned $2.99 for my bone water to come in a box with a handy, dandy twist top that I can throw in the recycling later and feel somewhat eco-friendly about.

But can you make a stock if you don’t have all the exact vegetables, spices, herbs, and bones? Hell yes… Avoid starchy things like potatoes and bitter things like eggplant. Otherwise, throw any ole dying veggies or veggie ends into the pot, throw in some bones if you have em, some peppercorns and bay leaves if they’re handy and ideally let it simmer for four hours or overnight.

A proper stock would be 1 part carrot, 1 part celery, 2 parts onion. It would start with cold water to allow it maximum time to extract flavor while it comes to a simmer and any fat that rises would be skimmed off the surface to give you a beautiful, clear product. But guess what? Any flavor is better than just plain ole water, so if you end up making a stock with half an onion and a carrot that only simmered for an hour, use it anyways and be proud of yourself that you did.

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