Why Homemade Stock Changes Everything

Stock is the backbone of great soup. It's the difference between a bowl that tastes flat and one that has depth, body, and soul. Making your own stock is simpler than most people think, and the results are dramatically better than anything from a carton. Here's how to master all three essential stocks.

The Golden Rules of Stock-Making

  • Start with cold water — this draws impurities out slowly, giving you a cleaner stock.
  • Never boil vigorously — a gentle simmer keeps the stock clear and prevents bitterness.
  • Skim regularly — remove the grey foam that rises in the first 30 minutes.
  • Don't season heavily — stock is a base; season the final dish instead.
  • Strain well — use a fine-mesh sieve, and optionally a cheesecloth, for clarity.

Chicken Stock

What You Need

Use a whole carcass (leftover from a roast works perfectly), or 1–1.5 kg of chicken backs, necks, and wings. Add a halved onion, 2 carrots, 2 celery stalks, a whole head of garlic (halved), a bay leaf, a handful of parsley stems, and a few peppercorns. Cover with cold water (about 3–4 litres) and bring to a bare simmer. Cook for 3–4 hours, skimming throughout. Strain and cool.

Pro tip: Roast the bones at 200°C for 30 minutes before simmering for a richer, golden stock.

Beef Stock

What You Need

Beef stock requires roasting first — always. Use 1.5–2 kg of beef bones (knuckles, marrow bones, or oxtail). Roast at 220°C for 40–45 minutes until deep brown. Transfer to a large pot with similar aromatics as chicken stock, plus a tablespoon of tomato paste (add this to the roasting pan). Deglaze the pan with water and add to the pot. Simmer for 6–8 hours. The result should be a dark, intensely flavored liquid that gels when chilled — that's collagen, and it's what gives great soups their body.

Vegetable Stock

What You Need

Vegetable stock is the fastest of the three — 45 minutes to 1 hour is enough. Use onion, leek (green parts), carrot, celery, fennel, mushrooms, garlic, bay leaf, thyme, and parsley. Avoid starchy vegetables like potato (clouds the stock) and cruciferous vegetables like broccoli (add bitterness). A splash of white wine adds brightness. Simmer gently, then strain.

Storage Guide

Stock Type Fridge (days) Freezer (months)
Chicken 4–5 Up to 6
Beef 4–5 Up to 6
Vegetable 3–4 Up to 4

The Ice Cube Trick

Freeze stock in ice cube trays, then transfer the cubes to zip-lock bags. You'll always have small portions ready for pan sauces, risottos, and soups without defrosting a large batch.

Invest a few hours in making your own stock and you'll never look at a box of the store-bought stuff the same way again.