Base Recipe + Variations (Vegetable, Chicken, Beef, Seafood)
A flavorful stock is the secret foundation behind rich soups, sauces, gravies, stews, risottos, curries, and braises. While store-bought versions are convenient, homemade stock delivers superior taste, cleaner ingredients, and more nutrients—especially collagen, minerals, and natural umami. With simple ingredients and slow simmering, you can easily create a versatile stock that elevates any dish.
Why Make Stock at Home?
- Cleaner & healthier — no additives, preservatives, or high sodium
- Cost-effective — uses vegetable scraps or leftover bones
- Customizable — tailor flavor based on cuisine or recipe
- Rich in nutrients — collagen, minerals, amino acids
The Universal Stock Base
Ingredients
- 1–2 onions, roughly chopped
- 2–3 carrots, roughly chopped
- 2–3 celery stalks or ½ cup celery leaves
- 4–6 garlic cloves, crushed
- 1 bay leaf
- 5–6 peppercorns
- Small handful fresh herbs (thyme, parsley, coriander stems)
- 1 tsp salt (optional; adjust later as needed)
- 2–3 liters of water
Method
- Add all ingredients to a pot and cover with water.
- Bring to a boil, reduce heat, and simmer gently.
- Strain, cool, and transfer to jars or containers.
- Store refrigerated for 4–5 days or freeze for 3–4 months.
- For extra concentrated flavor, simmer longer and reduce by half.
Stock Variations
1. Vegetable Stock
Light, versatile, and naturally aromatic—perfect for vegetarian and vegan cooking.
Add to the Base
- 1 tomato
- 1 cup mushroom scraps (adds natural umami)
- 1 tsp apple cider vinegar (releases minerals)
Flavor Enhancers
| Style | Add |
|---|---|
| Asian | Ginger + 1 tsp soy sauce |
| Spicy | 1 dried chili |
| Herb-rich | Extra thyme, rosemary |
⏱ Simmer 45–60 minutes
2. Chicken Stock
Comforting and classic—ideal for soups, gravies, and healing broths.
Add
- 1 chicken carcass or 500g bones / wings
- 1 tbsp vinegar (to extract collagen)
Variations
| Style | Add |
|---|---|
| Healing / Immune | Ginger + turmeric |
| Classic roast flavor | Roast bones 25 min at 200°C first |
| Gelatin-rich | Add chicken feet |
⏱ Simmer 2–3 hours
3. Beef Stock
Deep, bold flavor—excellent for French onion soup, ramen, stews, and gravies.
Add
- 1 kg marrow or knuckle bones
- 2 tbsp vinegar
- Roast bones 30 min for caramelization
Variations
| Style | Add |
|---|---|
| Dark rich broth | 1 tbsp tomato paste while roasting |
| Smoky | Toasted bay leaf + smoked paprika |
| Asian | Star anise + soy sauce |
⏱ Simmer 4–6 hours (longer = thicker gelatin structure)
4. Seafood Stock
Bright and delicate—perfect for paella, chowder, bisque, and risotto.
Add
- Shrimp/lobster/crab shells or white fish bones
- 1 piece ginger
- Strip lemon zest
⚠️ Avoid oily fish (like salmon or mackerel) — can become bitter.
Variations
| Style | Add |
|---|---|
| Thai | Lemongrass + lime leaves |
| Italian | Fennel + splash white wine |
⏱ Simmer 25–30 minutes only
Storage Tips
| Method | Best For |
|---|---|
| Ice cube tray | Quick sauces & stir-fries |
| Freezer jars or bags | Meal prep |
| Reduce to concentrate | Travel-friendly or space saving |
Tip: Label clearly—type & date!
How to Use Homemade Stock
- Soups, stews, and curries
- Ramen & noodle bowls
- Risotto & pasta sauces
- Mashed potatoes & casseroles
- Pot pies and gravies
- Meat braising & reduction sauces
Final Tip
Don’t over-salt while cooking—season later when using, not during storage.