How to Make Stock

pouring stock into a small bowl with a spoon

Save on money and food waste with easy, budget-friendly Homemade Stock using my comprehensive guide post! Featuring savory turkey stock!

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Prep Time 5

Cook Time 3 45

Chill time 3

Total Time 6 50

Course Sauce

Cuisine American

Servings cups

Calories 148 kcal

Equipment

10-Quart Stock Pot or Larger
Baking sheet
Slotted spoon
Tongs
Cheesecloth or Flour Sack Towel

Ingredients

3 Pounds Raw Turkey
1.5 Gallons Water
8 Whole Carrots chopped
8 Stalks Celery chopped
2 Onions quartered
2 Cups Fresh Parsley loosely packed
1 Cup Fresh Sage loosely packed
5 Sprigs Fresh Thyme
Olive Oil
Salt and Pepper to taste

Instructions

Preheat oven to 400°F.
Place raw, thawed turkey and place on the baking sheet along with carrots, celery, and onions.
3 Pounds Raw Turkey, 8 Whole Carrots, 8 Stalks Celery, 2 Onions
Brush the turkey and vegetables with olive oil, then season with salt and pepper.
Olive Oil, Salt and Pepper
Bake for 45 minutes, then remove from the oven.
Add roasted ingredients to a stock pot along with thyme, sage, parsley, and water. Drain the juices from the baking sheet into the stock pot.
1.5 Gallons Water, 2 Cups Fresh Parsley, 1 Cup Fresh Sage, 5 Sprigs Fresh Thyme
Bring the pot to a boil, then cover with the lid and simmer for 3 hours. Occasionally check the pot to be sure the water has not evaporated too much.
After 3 hours, remove from the heat and allow the stock to cool until excess fat has hardened at the top. Using a slotted spoon, remove all large chunks from the stock and as much of the fat as possible, and discard.
Lay a cheesecloth or flour sack towel over a large bowl or container big enough to fit the stock liquid. Carefully pour the stock into the container over the cheesecloth, making sure the sides don’t fall into the bowl.
Slowly lift all sides of the cloth/towel up and let the liquid drain through it. When it stops draining, slowly squeeze from the top down to get any remaining liquid out. Do not squeeze too hard, or you may squeeze through excess fat.
Taste the stock and add more salt and pepper if desired. Store in an airtight container in the fridge or use immediately, and enjoy!

Notes

You can use cooked bones or raw for stock, as they'll cook thoroughly in the water either way. If there's meat left, you can even briefly saute the bones to add flavor.
Fresh vegetables or saved, frozen vegetable scraps are both great for stock! Just make sure not to use scraps that are too small, as they will dissolve into the stock and make it cloudy.
Make sure not to boil the stock before straining it! This will dissolve fats into the stock and make it impossible to properly skim.
Stock is a fantastic way to use up scraps, so make sure to keep freezer bags labeled with protein type to collect bones and meat scraps in over time.
Don't salt stock! Instead, add salt later, when you're using it for soup.
You can leave the fat on the top. When stored in the fridge, the fat forms a protective, sealed layer over the top of the stock, and can be scraped off and used as schmaltz.

Nutrition

Serving: 1cupCalories: 148kcalCarbohydrates: 7gProtein: 25gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 70mgSodium: 197mgPotassium: 513mgFiber: 2gSugar: 3gVitamin A: 7209IUVitamin C: 17mgCalcium: 72mgIron: 2mg

Keyword bone broth, bone broth recipes, how to make stock, stock recipes