The flavor and consistency of home made stock is so far above and beyond anything that you can get in the store. It's so much more flavorful in and of itself, and cooking with it, phenomenal.  

Plus, it's super easy to make. 

Prep Time 20 minutes
Total Time 24 minutes


  • 1 bunch Carrots
  • 1 bunch Celery
  • 4 large Yellow Onions
  • 6 cloves Garlic, peeled.
  • 2 Shallots
  • 1 bunch Leeks
  • Rind of Parmesan Cheese If you don't have any in your fridge, most cheese counters will sell them to you.
  • Whole Chicken/Soup Bones (butcher's carry them)/Pound of Bacon Choose which ever, depending on what kind of broth you're making.
  • 3 T Salt
  • Cracked Black Pepper
  • 1 bunch Flat Leaf Parsley


  1. Chunk up the veggies, don't worry about being too particular on sizing, as they're just going to go into the pot, get cooked down, and then strained out. 

  2. Fill a stock pot with water, I go with about 3/4 of the way full, and add more as needed. 

  3. Dump all veggies, and which ever protein you're using, in, adding in the salt and pepper. 

  4. Simmer stock over medium heat for 12 or so hours, stirring occasionally. 

  5. Strain out all solids, I generally pour the broth through a colander into a second stock pot. Make sure that you do this in the sink, as it can get kind of splashy. 

  6. Using a ladle, scoop the broth into mason jars, through cheese cloth. Trust me on this one. Not a step you want to skip.  

    Make sure that you leave an inch or so of head room so the jars don't bust as they freeze. 

  7. Once the broth cools it goes into the freezer and you're all done.  

    Except for washing the stock pots. Not my favorite part.