“This stock has a wonderful flavor and can be used as the base for many different soups and sauces. This stock will keep in the refrigerator for 1 week or in the freezer for up to 2 months.”
3hrs 5mins
18 cups

Ingredients Nutrition


  1. Place all ingredients in a large stockpot, adding a little more water, if needed, to cover the rest of the ingredients by about an inch.
  2. Bring to a boil over medium-high heat; reduce heat and simmer very gently (the broth will be cloudy if you let it continue to boil) for 3 hours, occasionally skimming surface to remove any foam or impurities that rise to the top.
  3. Strain into a container and cool to room temperature before refrigerating (if placed directly into the fridge without cooling, it will sometimes go sour).
  4. If you want a more intensely flavored stock, return the stock to the pot after it has cooled and simmer over low heat until the volume is reduced by half.

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