Stock Recipes

Making your own stock at home is always healthier than buying industrialized versions with artificial ingredients! Find here a variety of homemade chicken, beef, fish, turkey, and vegetable stock recipes to use in soups, stews, sauces, and more.

Staff Picks

Lobster Stock 101

Use this lobster stock as a base for dishes such as seafood chowder, bisque, stew, and risotto.

Brothy Orzo and Pork Meatballs

In this one-pot dinner recipe, meatballs are given a makeover for spring. Ground pork, fennel seed, and Parmesan are mixed togther and formed into meatballs that cook in a light, bright broth with orzo pasta, lemon juice, and fresh dill. 

Herby Spinach-and-Rice Soup with Turmeric

Inspired by the Persian herbed-rice dish sabzi polo, this turmeric-tinted soup is bursting with spinach, parsley, and dill. The rice and diced potatoes absorb some of the liquid, giving this brothy soup more body. Yogurt, a cumin-infused oil, and a squeeze of lemon are the welcome and essential finishing touches to this healthy comforting dish. 

Instant Pot Chicken Broth

Keep this simple recipe for chicken broth on hand, and have a nourishing base for soups and sauces ready in (almost) an instant.

Homemade Beef Stock

Homemade beef stock lends rich complexity to our French Onion Soup recipe. Make it the day ahead—you'll have plenty left over to freeze and use in recipes for hearty stews and spicy chilis.

Super-Grain Soup with Watercress and Mushrooms

When cold and flu season hits, this warming Super-Grain Soup with Watercress and Mushrooms can serve as either prevention or cure. Packed to the gills with superfoods like peppery watercress, earthy mushrooms, and nutty quinoa, it'll be just what the doctor ordered.

Brown Beef Stock

Rating: 3.5 stars 35
In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. To make a traditional version, simply replace the beef with more veal bones. This recipe is from the "Martha Stewart's Cooking School" cookbook.

Poached Chicken Breasts and Chicken Broth

Rating: 4 stars 23
With this method of cooking, you get tender and moist chicken as well as a tasty broth, which you can use in a variety of dishes.

Cleansing Broth

Rating: 3 stars 72
Sip this broth throughout the day for optimal effect.

Scallion-Ginger Broth

Rating: 4 stars 8
Enhance chicken broth with scallions, ginger, and fish sauce for plenty of low-fat flavor.

Cold Soba Broth

Rating: 4 stars 3
This cold soba broth recipe, courtesy of chef Takashi Yagihashi (Takashi's Noodles), is used to make Natto Soba.Reprinted with permission from Takashi's Noodles by Takashi Yagihashi with Harris Salat, copyright 2009. Published by Ten Speed Press. Photo credit: Tyllie Barbosa 2009

Inspiration and Ideas

How to Make Easy Turkey Stock
Before Thanksgiving, follow our step-by-step guide and prepare a homemade batch of turkey stock to use for a rich pan gravy. Be sure to save the turkey bones from that delicious turkey you made using our exclusive downloadable turkey guide.
Vegetable Stock
Rating: Unrated 29
For vegetarian soups, stews, and other dishes, such as risotto, vegetable stock is a flavorful alternative to water or meat-based stocks. You can vary the flavor by increasing the amount of garlic, replacing the carrots with parsnips, or changing some of the fresh herbs. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.
Giblet Stock

Giblets, which are the heart, gizzard, and liver of turkeys and other fowl, along with the neck, can be used to make a rich stock for homemade gravy. The liver should be cooked separately before being added to the stock, or it will make it too bitter. To save time, you can make this stock while your turkey is roasting.