The Ultimate Guide to Homemade Broth and Stock – Kroger

Broth and stock are two of the most versatile and foundational ingredients in cooking. Whether you’re whipping up comforting soups, enhancing grains or creating a savory sauce, they add depth, flavor and nutrition to your dishes. Even though store-bought options are convenient, making broth or stock on your own is an incredibly useful skill for any home chef to have.

This guide covers everything you need to know about making broth and stock, including their differences, the benefits of homemade versions and step-by-step instructions for crafting chicken, vegetable, beef and bone broths or stocks. Finally, you’ll find a range of recipes that showcase the many uses of these kitchen staples.

What’s the Difference Between Stock and Broth?

The terms are often used interchangeably, but there are key differences between stock and broth. Broth is typically made by simmering meat or meat covered bones with vegetables and seasonings for a short period, resulting in a light and flavorful liquid that’s ready to use as-is or as a base for recipes.

Stock, on the other hand, is made primarily with bones and is cooked for a much longer duration. The extended cooking time extracts collagen from the bones, creating a thicker, gelatin-rich liquid with more body. Stock is ideal for dishes that require richness and depth, such as stews, gravies and sauces.

When making your own, you can customize the preparation to combine the best of both worlds, like adding bones for collagen and meat for flavor, depending on your intended use.

Why Make Broth and Stock at Home

Making homemade broth and stock is surprisingly simple and can be incredibly rewarding. Here are a few reasons why you should give it a try:

• Better ingredients: You decide what goes into your broth or stock, avoiding unnecessary preservatives, excess sodium and artificial flavors that can be found in store-bought versions.
• Reduces waste: You can transform vegetable scraps, leftover bones and other kitchen odds and ends into a delicious and nutritious ingredient.
• Customizable flavor: Adjust the seasonings, aromatics and other ingredients to match your preferences.
• Cost-effective: You’ll save money by making use of items you might otherwise discard.
• Versatility: Use broth or stock as a base for soups, risottos, gravies or even as a nutritious sipping drink.

Homemade broths and stocks are also freezer-friendly, making it easy to prepare large batches and store them for months.

How to Make Chicken Broth or Chicken Stock

Homemade chicken broth is light, flavorful, and incredibly versatile. Whether you’re making soup, cooking grains or enhancing sauces, chicken broth is a must-have. For a thicker, more gelatin-rich version, make chicken stock instead.

• Main ingredient: Use raw or cooked chicken bones, such as leftover rotisserie chicken, wings, legs or thighs. For stock, prioritize bones with connective tissue, like backs or necks.
• Vegetables: Include carrots, celery and onions, along with optional herbs like parsley or thyme for extra flavor.
• Cooking: Place everything in a pot, cover with water and bring to a boil. Reduce to a simmer:
• For broth, simmer 2-3 hours.
• For stock, simmer 4-6 hours to extract the maximum amount of collagen.
• Storage: Strain to remove solids, cool and refrigerate. Skim the layer of fat from the top before using or freezing. Broth and stock can be frozen for up to 6 months.

Chicken broth is excellent for lighter dishes like chicken noodle soup, while chicken stock adds richness to gravies and stews. You can follow the steps outlined here or save and print a detailed recipe for easy reference.

How to Make Vegetable Broth or Vegetable Stock

Knowing how to whip up a homemade vegetable broth is a great tool for any plant-based chef. It offers a light, nutrient-packed liquid for soups, risottos and grain dishes. For a more concentrated alternative, try making vegetable stock instead.

• Main ingredients: Use veggies like carrots, celery, and onions as a base, supplemented by scraps like sweet potato, leek tops or mushroom stems. Avoid bitter greens like kale leaves.
• Seasonings: Add garlic, thyme, parsley, bay leaves or peppercorns to enhance the flavor.
• Cooking: Cover the vegetables with water, bring to a boil and simmer.
• For broth, simmer 1-2 hours.
• For stock, simmer 3-4 hours to create a more concentrated flavor.
• Storage: Strain to remove solids, cool and refrigerate. Broth and stock can be frozen for up to 6 months.

You can use vegetable broth for light soups and grains, while vegetable stock provides a stronger flavor and is ideal for gravies and sauces. You can follow our steps or access a printable recipe to save for your next batch.

How to Make Beef Broth or Beef Stock

Beef broth is rich and savory, perfect for hearty stews and gravies. Beef stock, with its higher collagen content, adds body and depth to recipes requiring a thicker base.

• Main ingredient: Use bones with meat, such as short ribs, shanks or oxtail. For stock, focus on marrow or joint bones. Roast bones beforehand for a deeper flavor.
• Vegetables: Add carrots, celery, onions and other desired veggies, as well as optional aromatics like rosemary, thyme and bay leaves.
• Cooking: Cover with water, bring to a boil and simmer:
• For broth, simmer 3-4 hours.
• For stock, simmer 6-8 hours or longer to extract the maximum amount of gelatin.
• Storage: Strain to remove solids, cool and refrigerate. Skim the layer of fat from the top before using or freezing. Broth and stock can be frozen for up to 6 months.

Beef broth is ideal for soups and hearty stews, while beef stock elevates sauces and braised dishes.

How to Make Bone Broth or Bone Stock

Bone broth combines the benefits of stock with the flavor of broth, resulting in a nutrient-rich elixir that’s packed with collagen, amino acids and minerals. It’s excellent for sipping or using in recipes. To make homemade bone broth, simply follow these steps:

• Main ingredient: Use bones high in connective tissue, such as chicken feet, marrow bones or joints. Oxtail and short ribs are other good options. Roast the bones beforehand to enhance the flavor.
• Additions: Add a splash of vinegar to help draw minerals and gelatin out from the bones. Include garlic, herbs or spices for flavor.
• Cooking: Cover with water, bring to a boil and simmer 10-12 hours or longer. Make sure to keep the temperature below 212°F to preserve the gelatin.
• Storage: Strain to remove solids and store. Keep the gelatin layer, which is packed with nutrients.

Bone broth is perfect for sipping on its own, or with lemon, or using as a base for soups and stews. Follow these steps or use a printable recipe to keep on hand for making your own bone broth.

Experiment with these ideas and enjoy the endless versatility of broth and stock in your cooking! Visit our full recipe collection for more meal inspiration, or head back to The Fresh Lane for more fresh recipes, cooking tips and DIY inspiration.