Good stock is like good skincare … once you start paying attention, everything just gets better.
Am I an expert in stock? No. There are a million opinions on what makes the best version. This is just how I do it, the way that gets me the flavor I love. But play around with it. That’s the fun part.
Homemade stock is the backbone of good soup. It’s not about being extra, it’s about layering flavor. It doesn’t mean you have to be simmering bones every Sunday (unless that’s your version of self-care). Storebought is totally fine!
But if you do want to go that extra mile, here’s how to know when it’s worth making your own, what the difference actually is between stock and bone broth, and how to nail it without turning your kitchen into a science lab.
🍗 stock vs. bone broth: what’s the difference?
They sound similar, but they play slightly different roles:
stock → made with bones (and sometimes a bit of meat), plus aromatic vegetables. Simmered for 2–4 hours.
Purpose: a cooking base for soups, risottos, sauces. Adds body and flavor.bone broth → made with roasted bones and a splash of acid (vinegar or lemon juice), simmered for 12–24 hours.
Purpose: usually for sipping or adding protein to meals. It’s richer, thicker, collagen-heavy, slightly gelatinous when cooled.
basically:
making soup? → stock
want a wellness potion or sneaky added protein? → bone broth
🔬 the science
When you simmer bones, collagen turns into gelatin that’s what gives stock its silky texture. Veggies add aromatics and sweetness, and acid + salt help balance and extract flavor.
The goal isn’t perfection, it’s depth. You want a stock that coats the back of a spoon and is packed with FLAVOR.
🍲 the ratios
Here’s my base formula: