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Homemade Stock

Jessica Braider
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes

Ingredients
  

  • 1 large onion peel on
  • 1-2 carrots peel on
  • 1-2 celery stalks with leaves
  • 1 turnip optional
  • Bones optional- about the same amount as would be in one chicken
  • 1-2 cups additional vegetable scraps optional for animal-based broth, recommended for vegetable broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 tablespoon apple cider vinegar optional for bone broth
  • Salt to taste

Instructions
 

  • Wash all your vegetables. Put all the ingredients in a stock pot or slow cooker. Cover with water. If using a stock pot, bring to a boil and then turn down to low. Cook for at least 2 hours, but the longer the better—my mom does hers overnight. If using a slow cooker, set it for 10-12 hours and if it then switches to warming until you can get to it, that is fine!
  • Once the broth is ready, put a mesh strainer over a bowl or large measuring cup and strain out the bones and vegetables. Measure out either 2- or 4-cup quantities and pour into freezer-safe containers. Let it cool completely and then put lids on. Label with the amount that is in each container and freeze.