recipes

10 Homemade Stocks for All Your Soup Needs

Don't ever throw those bones away—utilize them to make these 10 flavorful, long-simmering stocks.
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Peden + Munk

There's nothing like a large pot of simmering goodness to welcome you home after a long, tiring day. In case you didn't know, stock, as opposed to broth, is made with bones, and the collagen from those bones gives stock its thick and gelatinous texture, which broths tend to lack. So don't ever throw those bones and scraps away...and put these 10 recipes of our favorite stocks to delicious use.

  • Image may contain Food Dish Meal Bowl Stew Soup Bowl and Plant
    Peden + Munk
    1/10

    Toasted Garlic-Beef Stock

    Roasting the bones develops rich, long-cooked flavor and lends a dark golden color.

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  • Romulo Yanes
    2/10

    Chicken Stock

    Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.

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  • Danny Kim
    3/10

    Roasted Poultry Stock

    You don't cook turkey just on Thanksgiving, right? Or maybe you want to practice cooking a whole turkey leading up to the big day, but either way, that carcass results in a flavorful stock that can last up to 3 months.

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  • Peden + Munk
    4/10

    Back-Burner Stock

    This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week—use whatever you have.

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  • Danny Kim
    5/10

    Roast Beef Stock

    Homemade beef stock is richer and more flavorful than store-bought, adding lip-smacking depth to your soups, sauces, and braises.

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  • Peden + Munk
    6/10

    Coconut-Clam Stock

    The clams give up all their essence in this rich coconut-based stock. It’s great for curries, or use it as the liquid base for a pot of steamed mussels or littleneck clams.

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  • Peden + Munk
    7/10

    Spicy Chicken Stock

    All the rejuvenating powers of your grandmother’s chicken stock, plus a head-clearing kick of chile.

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  • 8/10

    Ham Stock

    Here's our take on how to turn that bone into a soup without making it *too hammy.*

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