RECIPE: Homemade Stock

Made with Turkey, Chicken or Just Veggies

Yield: 2 Quarts | Prep Time: 5-10 minutes active prep, 4 hours to simmer | from our friends at LHTC


  • 4-5 stalks Celery, roughly chopped
  • 3-4 Carrots, roughly chopped
  • 1 Onion, chopped into eighths
  • 5 cloves Garlic, smashed
  • 2 Bay Leaves
  • 2 tablespoons whole Peppercorns (or to taste)
  • Salt, to taste
  • Carcass from leftover cooked Chicken or Turkey (optional)
  • 1 bunch Thyme or Rosemary (optional)
  • 1 Lemon, sliced into quarters (optional)
  • Chile Flakes (optional)


  1. Fill a stockpot with 2-3 quarts of water. Throw in celery, carrots, onion, garlic, bay leaves, peppercorns and any optional ingredients.
  2. Cover partially with the lid and bring to a boil over medium-high heat.
  3. Lower heat to medium-low and continue to cook at a simmer for 3-4 hours. Skim any foam or scum from the stock with a fine mesh strainer during cooking.
  4. Strain stock through a fine mesh strainer and season with salt to taste. Will keep 3 days in the refrigerator and 3 months in the freezer. Use Freezer Pods for easier access on later cooking projects.




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