Homemade Stock

Vegan gut-healthy vegetable broth with turmeric, garlic, ginger, and mushrooms.
Making homemade stock may seem intimidating, but it’s not nearly as hard as you think. The kicker is that it takes a long hot minute to cook, but being as we are all stuck in the house these days anyway…why not do something now that your future self will thank you for?

Basic Stock Recipe

Add 1 gallon water (16 cups), 2 teaspoons salt, 2 to 4 pounds bone-in meat cuts and/or bones of choice (see #2 below), along with the aromatics from the selected flavor variety below to a stock pot.

Bring to a boil, reduce the heat to low, and simmer, covered, for 2 hours.

After 2 hours, remove from the heat. If you used raw meat to start, reserve the meat to use later (toss it into your soup, use in tacos, casseroles, etc.). Strain the rest through a fine mesh strainer or cheese cloth, into a storage container, and discard the solids.

1 roasted chicken carcass – OR – 1 whole raw chicken – OR – 2 to 4 lb. of chicken wings and/or drumsticks – OR – 2 to 3 lb. pork or beef bones

Tip: Combine pork and chicken for a more robust flavor.

Pick Your Variation:

Classic Stock

  • 2 carrots, scrubbed and halved
  • 2 celery ribs, cleaned and cut into thirds
  • 1 medium onion, peeled and halved
  • 4 parsley sprigs
  • 1 bay leaf
  • (plus any vegetable/bone scraps you saved)

Asian Stock

  • 1 (4-inch) piece fresh ginger, smashed
  • 4 medium-size green onions, halved
  • 1 cup fresh cilantro
  • 1 medium onion, peeled and halved
  • 20 peppercorns
  • (plus any vegetable/bone scraps you saved)

Pro Tips

Roast/Sear the Meat First
That extra color transfers flavor to your final stock.
Reserve the Fat
Skim and reserve any fat from the stock pot to use in place of cooking oil or butter when making your favorite savory recipes.
Collect Bones and Scraps
Don’t toss those wing bones, ribs, or whole roasted chicken carcasses. Keep the bones in your freezer until you’re ready to make stock. Same goes with veggies and herbs. If you have extra scraps that aren’t destined for a recipe but won’t last in the fridge, bag ‘em up and freeze them for your next batch of stock.


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