Anything Stock


Yield: 2 Quarts


Work: 30 Minutes


Total: 2 Hours



  • 2 Pounds Leftover Bones (Chicken, Other, or Just Vegetables)

  • 2 Pounds Leftover Vegetables or Trim

  • 1 Onion, quartered

  • 4-5 Cloves Garlic, halved

  • Leftover Pan Drippings

  • 1 Gallon Water


  • Pot

  • Measuring Cup

  • Jar

How to:

  • Place Bones into Pot large enough to hold 1 Gallon of water.

  • Add Water and any leftover Pan Dripping/Juice from Roasted Meats.

  • Add Onion, Garlic, and any Vegetables that are in your fridge.

  • Bring to a boil and then reduce the temperature so that you can keep a low simmer with just a few bubbles.

  • If you reduce past half way top off with water until you hit the 2 hour mark.

  • Once you’ve finished cooking, let the Stock cook for about 20 minutes, then strain into another container that you can place in your fridge and keep a lid nearby.

  • Once the stock has stopped steaming place the lid on container.


  • Don’t be afraid to use different Vegetables as well as Herbs.

  • You can add, mix, or use different bones to make a Stock.

  • Use the Stock to cook, braise, or add flavor to any dish.

  • Drink your stock strait up, it also goes by another name that you might see in the store - “Bone Broth.”