Homemade Soup Stock


1 onion, roughly chopped
2 carrots, roughly chopped
2 celery ribs, roughly chopped
1 garlic clove, roughly chopped
1 tablespoon olive oil
Leeks, celery leaves, scallions, fennel (all optional)
2 chicken carcasses (or the equivalent)
8 to 10 parsley sprigs
2 teaspoons whole peppercorns
3 quarts water


In a large stockpot over medium heat, lightly cook onion, carrots, celery, and garlic in olive oil until onions are translucent. Add remaining ingredients and bring to a boil; then reduce heat and simmer 1-½ hours. Taste stock; for richer flavor, heat 1 hour longer or more. As stock simmers, skim any foam from the surface and discard. Remove stock from heat and discard bones; then strain liquid through a fine sieve. Let stock come to room temperature; then cover and refrigerate. Any fat will rise to the surface and can be easily removed with a spoon. You may freeze any leftover stock you’re not serving.


about 3 quarts


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