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Homemade beef, chicken, and duck stock.

Beef, Chicken & Duck Stock

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This is how you make rich homemade beef, chicken, and duck stock from scratch. This simple recipe creates flavorful broth that’s healthy, nourishing, and versatile.

  • Total Time: 8-10 hours
  • Yield: Variable (depends on the amount of water)

Ingredients

Scale

Beef Stock

  • ≈ 3 kg (6.5 lb) beef bones
  • ≈ 300 g (11 oz) pig or cow foot

Chicken Stock

  • 1 chicken carcass
  • ≈ 300 g (11 oz) chicken feet

Duck Stock

  • 1 duck carcass
  • ≈ 300 g (11 oz) chicken feet

For Every Stock

  • 2 tbsp cooking oil
  • 2 dl (¾ cup + 1 tbsp) tomato paste
  • 2 onions, halved (skin on)
  • 5 carrots, cut into big pieces
  • 3 celery stalks, cut into big pieces
  • 1 leek, cut into big pieces
  • 1 garlic bulb, halved
  • 2 tsp black peppercorns
  • 5 bay leaves
  • 1 bunch of fresh parsley

Instructions

  1. Add the bones and feet to an oven tray covered with cooking oil and roast at 230°C (450°F) for 30 minutes.
  2. Cover the bones and feet with tomato paste and add the onions. Roast for another 30 minutes.
  3. Heat up a very large pot of water and add the roasted bones and feet. Pour a bit of water into the roasting tray, scrape up all the browned bits, and add that to the pot.
  4. Add all the remaining ingredients. Make sure everything is generously covered with water, then let it simmer on low heat overnight.
  5. Strain the stock and pour into a bowl. Let it cool completely in the fridge.
  6. Once cool, remove the top layer of fat with a spoon. Portion the stock and freeze.
  • Prep Time: 30 minutes
  • Cook Time: 8-10 hours

Find it online: https://ivaneats.com/stock/