Home-made meat stock

Home-made meat stock

A Year of Practiculture
2.5-3 litres
Rohan Anderson & Kate Berry

I haven’t bought stock for years. I just don’t see the point. The stuff that’s in those pre-made stocks is gross, and it costs money! Stock is all about using leftovers and basic veg. The origins of stock lie in frugality and resourcefulness. It’s become an automatic process for me to make a batch of stock the day after I’ve roasted a cut of meat that has bones remaining. I have a chef friend who once said that if you want a lamb stock that tastes like lamb, boil lamb bones and don’t add veg. Well, that might be the case, but I like to make a meat-infused stock with a few basic veg, especially the three magic veg: onion, carrot and celery. You can use this recipe for most cuts. I make this stock with goose, duck, chicken, rabbit, hare, deer, quail, lamb, beef, pig and goat. All of them are made from bones left over from a roast, as I don’t think a stock made from poached meat is very rad. Roasting brings out unique flavours, and using them for a stock will infuse your next meal with roasty goodness.


Quantity Ingredient
1-2 tablespoons olive oil
2 onions, chopped
2 carrots, chopped
2 celery stalks, chopped
left-over roast bones, (eg. from a whole goose)
1-2 pinches salt


  1. Heat a glug of olive oil in a stockpot over medium heat and sweat the onion, carrot and celery for 10 minutes, stirring occasionally.
  2. Add the bones, salt and 3 litres cold water. Bring to the boil then reduce the heat and simmer, uncovered, for 2 hours.
  3. Strain into airtight freezer containers and label them with the animal used. It may be useful information when you’re searching through the freezer in the future. I use a waterproof marker on masking tape, which peels off plastic containers easily. Also make a note of the date – the stock will keep in the freezer for 6 months.
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