How-To & Diy

Video: How to Make Stock

November 19, 2013

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: A new video from Mario Batali's How To Tuesdays series with a video on how to make stock from scratch.

Stock is alarmingly simple to pick up at the corner grocery store. But homemade stock kicks storebought stock's butt, and that's a fact -- plus it couldn't be easier to make. With just a few roughly chopped vegetables and some chicken carcasses (waste not, want not), you've got a healthy, flavorful, mindbogglingly delicious stock perfect for everything from cold-curing chicken noodle to Thanksgiving gravy

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This is where the folks at Mario Batali come in. We know kitchens can be scary, so we invited them into ours to share their tips and tricks for the home cook. In this video Chef Josh Laurano of Tarry Market shows how making homemade stock is approachable, simple and even fun. So take the plunge and get out your stock pot. We've got your back.


This video was made in collaboration with Mario Batali.

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A kitchen scientist and dog-lover. Someday I want to have you over for dinner.


Georgie November 23, 2013
I freeze clippings from carrots celery onions etc and use to make stock. Reduces waste as well as no cost for vegs to make stock.
Samuel G. November 20, 2013
The Modernist Cuisine convinced me that the best way to make stock is with a pressure cooker. For poultry stock I tend to use savory instead of rosemary, because the aroma of savory reminds me of poultry whereas rosemary reminds me of red meat. Also Fick's law of diffusivity tells us that reducing the size of your ingredients by half will reduce the time required to extract the same amount of flavor by four. If you were to use a mandoline on the thinnest setting instead of corsley chopping veggies as shown in the video, you'd likely end up with what tastes like a double or triple stock because there's less matter for the flavors and compounds to have to travel through. Then when combined with a pressure cooker, you can easily get a full flavored stock made from scratch in under 90 minutes.
Samlawali May 30, 2014
Could you use Herbes de Provence?
AntoniaJames November 19, 2013
Ha! Glad to see I'm not the only one who gets stock all over the counter when pouring it from the pot into the container, once it's done. ;o)
Catherine L. November 19, 2013
Technical difficulties! Apologies to all -- we're working as hard as we can to get this video back up, so you can get to making some stock!
gay J. November 19, 2013
I can not get the video to show up on the link.
muse2323 November 19, 2013
I don't see a video at all (tried in 2 different browsers).
Kira B. November 19, 2013
The video does not say how long to cook the vegetables and chicken bones before straining. Please help!
brenda_hernandez November 19, 2013
Simmering on low or medium low for about 4 hours will do the trick.
brenda_hernandez November 19, 2013
Two years ago I began making my own stock and just freezing it whenever I had bones around and it made a profound difference in the taste of gravies, risotto, stews, beans - it really heightens the flavor of your dish. This weekend is stock weekend in preparation for Thanksgiving.