The Secret Ingredient That Changed My Cooking: Homemade Stock

If you’ve been around here long, you’ve probably heard me say it once (or a hundred times)—homemade stock is the foundation of a great kitchen. It’s the quiet hero behind flavorful soups, hearty stews, silky sauces, and cozy weeknight dinners.

When I first started cooking from scratch, making my own stock felt intimidating. It sounded time-consuming and, honestly, a little extra. But once I made it myself—once I tasted the depth and richness homemade stock added to even the simplest meal—I never looked back.

Now? I keep jars of chicken, beef, veggie, and ham stock in my freezer year-round. And you can, too.

Why Homemade Stock?

✔️ It’s budget-friendly. You’re using scraps—things you’d normally toss!

✔️ It’s zero waste. Onion skins, celery tops, chicken bones—stock is the ultimate kitchen recycler.

✔️ It tastes incredible. The difference between boxed broth and homemade? Night and day.

✔️ It’s simple. Seriously. If you can simmer water, you can make stock.

Ready to Get Started?

To help you begin (or level up) your own from-scratch kitchen, I created a free downloadable Homemade Stock Guide—your go-to cheat sheet for what to use in:

• Chicken Stock

• Beef Stock

• Vegetable Stock

• Ham/Pork Stock

  
  

Whether you're using a rotisserie chicken carcass, veggie scraps from dinner prep, or a leftover ham bone, this guide walks you through exactly what to toss into the pot for rich, homemade goodness.

Click below to download the free Homemade Stock Guide...

Chicken (15 x 8.5 in) (20 x 8.5 in) (20 x 15 in).pdf

Download PDF • 1.64MB

Print it out, tape it inside your pantry, or keep it handy on your phone. It’s the kind of reference every from-scratch cook needs.

Downloadable and Printable Guide

Want More From-Scratch Goodness?

This post is part of my From-Scratch Era—a new blog series all about making things at home that we usually buy in stores. Think dressings, sauces, seasonings, and more. If you love the idea of slowing down, simplifying, and cooking with intention, you’ll love what’s coming next.

Make sure you’re subscribed to the blog so you don’t miss a thing!

And as always, if you use the stock guide and love it—tag me on Instagram @491westmainst or leave a comment below. I’d love to see what you’re simmering.

Happy cooking,

Kristina 🤍