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Country Kitchen - Wichita

Bachelor on the Cheap: Making your own beef, chicken or pork stock

Mike Thayer 2016 (2)By Mike Thayer

Don't throw those bones away!

Bones and meat scraps are the foundations for stock, which you can use to create some fantastic soups, sauces, gravies as well as flavor side dishes like rice, potatoes and pasta with.

Those bones and meat scraps, combined with some nice veggies - all translate to flavor!  Besides, what YOU make is better than anything you can buy.  Why?  Because you control the flavor, the salt level, you can customize it to the way you really like it and there's no ingredients you can't pronounce!

Doing a bone-in pot roast?  Don't throw away those bones.  Roasting a chicken?  Don't throw those bones away.  Frying up some pork chops?  No, don't throw those bones away. 

You're probably already familiar with beef and chicken stock and those are the most popular stocks you see on the grocery store shelves, along with vegetable. 

But tonight, I made some pork stock.  It's used regularly in Asian and Mexican cuisine, but for some strange reason, it's totally under-used in the American kitchen.

I put a pork roast in the oven tonight with some root vegetables for dinner, DELICIOUS!  But after the meal was enjoyed and the leftovers were put away, I proceeded to make some pork stock with the remaining meat scraps and bones.

How to make meat stock


  • Meat bones/carcass (preferably, something you've roasted)
  • 2-3 carrots, roughly chopped
  • 2-3 stalks of celery, roughly chopped
  • One medium onion, roughly chopped
  • Three cloves of garlic
  • One heaping teaspoon of dried parsley flake
  • The juice of one lime
  • Salt and pepper to taste


Place meat bones in a stock pot, cover with water and add the juice from the lime.  Bring to a slow rolling boil, skim off any foam that comes to the top.  After skimming, add the remaining ingredients, cover and simmer for up to 12 hours.  The longer the simmer, the deeper the flavor.  After the simmer, let the stock cool to room temperature and strain the broth from the bones and veggies.  Transfer to storage containers and freeze.  The broth is good for up to seven days in the refrigerator and is delicious added to a number of dishes!

Flavor those mashed potatoes with some chicken stock.  Use some pork stock to cook rice with instead of water, you'll be amazed how much better rice is!  De-glaze that pan you used to fry up that steak with some stock to create a nice pan sauce or gravy.  It's another dose of YUM!




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