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Best ever seafood stock.

Homemade Stock

Yield: Varies


*Depends on what kind of bones/shellfish you choose to use.


• 1 whole chicken carcass (can use turkey too or shells from leftover crab)

• 1 onion, cut into 8 chunks

• 3 large carrots, cut into large chunks

• 4 large celery stalks, cut into large chunks

• A handful of fresh parsley, stems are perfect for stock

• A handful of rosemary and/or thyme sprigs

• 3 bay leaves

• 1 tablespoon peppercorns (black, white, or pink)

• Enough water to cover veggies + bones

• Optional: garlic cloves cut in half or some chunks of fresh ginger


1. Place all ingredients in a large pot.  The larger pot, the more stock you will end up with.

2. Cover veggies and bones/shells with water until completely covered.  I like to fill my pot with water until it is about 1″ from the top.

3. Bring pot to a boil and then reduce to a low simmer.  Simmer for 6-8 hrs or overnight if you’d like.  Your house will smell magical!

4. When ready, strain stock and discard of veggies and bones/shells.  I like to put mine in my backyard compost 🙂

5. Store in several containers – I like to store my in various size containers so I can use it for all sorts of cooking needs throughout winter.  Stock last 4-6 days in the fridge or 2-3 months in the freezer.  Keep in mind that if you are freezing the stock, it will expand so do not fill the container all the way up to the top.

Enjoy in soups, sauces, and gravies all winter long!

Note: If using leftover bones or shells, try baking in the oven at 400°F for 30-40 minutes.  This will bring out an amazing depth flavors in your stock!