On Making Stock: What to Include & Exclude in a Stock

Zack and Chef Evan share their tips

Include:

Meat bones and trimmings 

Mirepoix (onions, carrots, celery)

Whole spices (they will stand up to sustained heat better)

Garlic

Mushrooms

Parsnips (just not too many)

Scallions

Leeks

Shallots

Avoid:

Things that will turn bitter (such as broccoli, asparagus, and other cruciferous vegetables)

Dark greens

Cabbage

Potatoes (or anything else starchy, such as squash, as it will cloud the stock)

Oily fish (as it will overpower other flavors)

Note: The best thing to do is experiment—nothing here is gospel.

Chef Evan’s Chicken Stock Ingredients

• Chicken bones
• Yellow onions, bruleed 
• Celery (with the leaves removed)
• Thyme
• Fresh bay leaf
• Black pepper
• Parsley stalks