Homemade Stock
Prep time: 
Cook time: 
Total time: 
  • 1 large onion, peel on
  • 1-2 carrots, peel on
  • 1-2 celery stalks, with leaves
  • 1 turnip (optional)
  • Bones (optional)- about the same amount as would be in one chicken
  • 1-2 cups additional vegetable scraps (optional for animal-based broth, recommended for vegetable broth)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 tablespoon apple cider vinegar (optional for bone broth)
  • Salt to taste
  1. Wash all your vegetables. Put all the ingredients in a stock pot or slow cooker. Cover with water. If using a stock pot, bring to a boil and then turn down to low. Cook for at least 2 hours, but the longer the better—my mom does hers overnight. If using a slow cooker, set it for 10-12 hours and if it then switches to warming until you can get to it, that is fine!
  2. Once the broth is ready, put a mesh strainer over a bowl or large measuring cup and strain out the bones and vegetables. Measure out either 2- or 4-cup quantities and pour into freezer-safe containers. Let it cool completely and then put lids on. Label with the amount that is in each container and freeze.
Recipe by The Balanced Kitchen at http://www.balancedkitchen.com/2016/02/homemade-stock/