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Home > All Recipes > Bone Stock Recipes

Simple Stock Recipe For Making Food Great

Published: Oct 17, 2021 · Modified: Nov 23, 2024 by Judith Coates · This post may contain affiliate links · Leave a Comment

Bon Appétit
Like it? ~ Let us know below!
Simple stock can be made from any variety of meat and meat bones and the recipe here is a good guide to start you off.
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simple stock

Fonds De Cuisine Simple

A simple stock is just made from a collection of bones and meat scraps. It will give you the basis of the most delicious soups, casseroles, braising meats, meat sauces and can be used for deglazing your roasting tin.

simple stock
Simple Stock To Start Soup, Sauces & So Much More

Although recipes suggest a certain weight for the meat and bones, I tend to use what I have available for the size of my pans!

The water should just cover them, so you can make a large amount or a small amount for your needs.

If you are looking for a specific type of stock, try the best stock recipes.

Simple stock can be made from any variety of meat and meat bones and the recipe here is a good guide to start you off.

Helpful Stock Recipes

  • How To Make Beef Stock
  • Brown Stock Recipe
  • Veal Stock
  • How To Make Fish Broth
  • How To Make Chicken Broth

📖 Recipe

simple stock

Simple Stock For Making Recipes Great

Judith Coates
Bon Appétit
Like it? ~ Let us know below!
Simple stock can be made from any variety of meat and meat bones and the recipe here is a good guide to start you off.
Print Recipe Pin
Prep Time 20 minutes mins
Cook Time 4 hours hrs 15 minutes mins
Total Time 4 hours hrs 35 minutes mins

Ingredients

  • 8 lbs raw meat Raw beef, or veal and bones, poultry carcasses, giblets, trimmings. A shin of beef and shin of veal is a good economical cut
  • 2 large unpeeled onions
  • 2 medium carrots cleaned and cut in large pieces
  • 2 leeks cut in large pieces
  • 1 large stick celery cut in large pieces
  • 1 or 2 parsnips cut in large pieces
  • 2-4 garlic cloves
  • 1 large bouquet garni
  • 1 tablespoon black peppercorns.
  • DO NOT PUT ANY SALT IN YOUR STOCK This will be added when you are making your soup or sauce with the stock later

Instructions
 

  • Place all meat ingredients in a large heavy based stock pot or pan and cover with cold water.
  • Bring to a boil.
  • As the liquid heats a foam will develop .Skim this off with a large ladle. This will take a few minutes.
  • Add the vegetables and herbs.
  • Reduce the heat until just simmering and continue to simmer for about 4 hours. (Do not cover the pan as this will cause the liquid to sour)
  • Continue to top up the stock with boiling water during the cooking.
  • Leave the stock to cool and skim off the fat. (I prefer to leave it overnight as it is easier to take the fat off when it has solidified.)
  • The stock is now ready to be strained. The bones can be removed by hand if large and all the other contents passed through a fine sieve.
  • The stock is now ready to use but a good idea is to taste it and if a more concentrated flavor is needed, heat again until it is reduced and is the flavor you prefer.
  • If it is not to be used now, the stock can be put in smaller batches in the freezer until required.

Notes

Helpful Tips
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    How To Make Fish Broth
  • Clear glass bowl of light brown liquid (broth) surrounded by vegetables, bowl of meat bones, and large soup pot.
    Brown Stock Recipe

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Enchanté, je suis Judith

Owner, home chef, food writer, & creator of this website where I share my collection of appetizing French cuisine recipes. My goal is to remove all your misconceptions about French food being too finicky or too saucy, it's simply wonderful everyday eating! So, let us get cooking!

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