Learning how to make your own broth or stock is a game-changer for any home cook. Not only does it cut down on food waste, but it also delivers rich, customizable flavor and lets you control every ingredient. Whether you prefer a light veggie broth or a deeply savory chicken stock, knowing how to make your own broth or stock gives you healthier, more affordable, and tastier results than store-bought versions.
In this guide, you’ll learn exactly how to make your own broth or stock, from essential ingredients and simmering techniques to smart storage tips that make batch cooking easy.
Want to level up your kitchen confidence first? Start with Cooking 101: Essential Skills, it’s packed with basics that make homemade broth a breeze.
Broth vs. Stock: What’s the Difference?
Though the terms are often used interchangeably, there are subtle differences:
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Broth is typically made with meat and/or vegetables, simmered for a shorter period (1–2 hours). It has a lighter flavor and is often seasoned.
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Stock is made primarily with bones, often with a bit of meat attached, and simmered for 4–8 hours (or more). It’s richer in flavor and body due to the gelatin released from bones. Stock is usually unseasoned to allow flexibility in recipes.
💡 Pro tip: Think of broth as ready-to-sip and stock as a base for building complex dishes.
Basic Ingredients for Any Broth or Stock
To master how to make your own broth or stock, start with these foundational ingredients that build rich, flavorful results from scratch.
1. For Meat-Based Broths & Stocks:
- Bones (chicken carcasses, beef or pork bones, turkey wings, etc.)
- Optional meat (leftover roasts, drumsticks, wings)
- Cold water (enough to cover the ingredients)
- Aromatics: Onions (halved, no need to peel), Carrots (unpeeled, chopped), Celery stalks, Garlic cloves, Bay leaves, Fresh or dried herbs (thyme, parsley, rosemary) and Whole peppercorns.
2. For Vegetable Broth:
- Onion
- Garlic
- Carrot
- Celery
- Mushrooms (boost umami!)
- Tomato (optional for depth)
- Leek tops
- Fresh herbs
💡 Pro tip: Avoid starchy vegetables like potatoes or cruciferous ones like broccoli and cauliflower, they can make broth cloudy or bitter.
Need help prepping your aromatics? Our Vegetable Prep 101 covers all the essentials, from washing to chopping, for maximum flavor extraction.
How to Make Your Own Broth or Stock -Step-by-Step Guide:
Step 1: Prepare the Ingredients
- Chop large vegetables roughly.
- For bones, roast them in the oven at 400°F (200°C) for 30–45 minutes for deeper flavor (especially for beef or turkey stock).
Step 2: Simmer Slowly
- Place all ingredients in a large stockpot or slow cooker.
- Cover with cold water.
- Bring to a gentle boil, then reduce to a low simmer.
- Skim off foam occasionally during the first hour for a clearer result.
Simmering Times:
- Vegetable broth: 45 minutes – 1.5 hours
- Chicken broth: 2–4 hours
- Beef or pork stock: 6–12 hours
- Bone broth (for collagen-rich stock): 12–24 hours (slow cooker recommended)
Step 3: Strain and Cool
- Strain through a fine-mesh sieve or cheesecloth into a clean container.
- Let cool slightly before refrigerating or freezing.
Step 4: Store Properly
- Refrigerate for up to 5 days.
- Freeze in portions: Use freezer-safe jars, zip-top bags, or silicone trays.
- Optional: Skim fat off the top once it solidifies in the fridge.
💡 Pro tip: Freeze broth in ice cube trays for quick flavor boosts in sauces and sautés!
To Season or Not to Season?
- Stock is usually left unseasoned so you can control salt levels in recipes.
- Broth can be seasoned lightly with salt, pepper, or herbs to enjoy on its own.
Ways to Use Your Homemade Broth or Stock
Once you’ve learned how to make your own broth or stock, you’ll find endless ways to use it, from soups and stews to risottos, braised dishes, and even sipping it warm with a pinch of sea salt.
- Soups and stews
- Risottos and rice dishes
- Braising meats and vegetables
- Deglazing pans for sauces
- Cooking grains or pasta
- Sipping warm in a mug with a pinch of sea salt
Reduce Waste with Scraps
Save and freeze:
- Onion skins and ends
- Carrot peels and tops
- Celery leaves and trimmings
- Herb stems
- Bones from roasts or rotisserie chickens
💡 Pro tip: Keep a “broth bag” in the freezer and build your stock over time!
FAQ: Making Broth or Stock at Home
Q1: Can I reuse bones for a second batch?
Yes, called “remouillage” in French. The second batch will be lighter in flavor but still useful.
Q2: My broth is cloudy. Did I mess up?
Not at all! Cloudiness is fine for most uses. For clear broth, simmer gently and avoid stirring.
Q3: Can I make broth in an Instant Pot?
Absolutely! Pressure cooking cuts the simmering time drastically while still extracting great flavor and gelatin.
Q4: Is bone broth really healthier?
Bone broth contains collagen and minerals from the bones, which may support joint and gut health, but it’s not a miracle food.
Final Thoughts: Homemade Broth is Worth It
Learning how to make your own broth or stock at home is a small skill that delivers big flavor. It saves money, reduces waste, and gives you more control over your ingredients. Whether you simmer a quick veggie broth or a rich 12-hour bone stock, you’ll taste the difference in every bite.
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