Rock Yo Stock – Homemade Chicken/Beef Stock

Ready to make an incredibly easy and affordable homemade stock that blows the store-bought version out of the park!?

If so, you MUST make your own simplified most amazing, high-quality stock that doesn’t you a fortune and tastes a million times better than the store-bought stuff.

There’s 8 Tips to Making the Perfect Liquid Gold below so don’t forget to scroll down.

Okay, this is THE most complicated recipe of all time!

Toss in any leftover bones. People say to just keep it keen to one type of bone but the Bone Broth Police have yet to visit when I tossed in a pork bone with a beef bone so have at it!

You can use a whole entire turkey carcass and even add in those chicken bones from last week’s Sweet and Spicy Chicken. It’s all good.

And remember when I told you to keep a zip bag stored in the freezer and place in all those scraps and bones?

Anything from the ends of onions, carrots, celery, garlic, parsnips, all should be saved and never tossed! They add incredible flavor to your homemade stock and really keep you from being wasteful!

Well, now’s the time to add them to your stock pot.

Okay, now fill it up with a few extra fresh onions, carrots, celery, fresh herbs, a teaspoon of salt and about 12 fresh peppercorns. No need to grind them.

Pour in an acid (my favorite is Braggs Apple Cider Vinegar) about 2 tablespoons worth – this helps pull all the good minerals from dem bones. 

Fill up with water and start cooking!

It could look something like this ::

Pressure Cooker Stock


Here’s a great cheat sheet on suggested cooking times using different pots

SLOW COOKER — 12 TO 72 hours on low heat

PRESSURE COOKER — About 40 minutes

REGULAR SOUP POT — 3 TO 8 hours on low heat


Once you’ve hit your desired cooking time in your pot of choice, it’s time to strain.

I like pouring mine into a colander inside a large soup pot, then you just lift out the colander and discard the contents.

Pour LIQUID GOLD into large mason, pickle, or jam jars, etc. let cool, then pop in the fridge.

Another cool trick?

Pour homemade stock into a silicone muffin mold, freeze, then pop out disks and store in a big zip bag in the fridge. 

So neat, right?

Here’s what I made in the slow cooker a few weeks ago — A Whole Chicken!


Whole Slow Cooker Chicken


Then, after it was cooked, I took off all the meat, then put the bones into a zip bag and tossed in the freezer. When it was full of kitchen scraps and other bones, I popped all the contents into my pressure cooker and followed the loose recipe below.

8 Tips To Making The PERFECT Liquid Gold! Aka Homemade Stock


  • Reuse your bones. You can reuse your bones until they soften. I just like adding fresh ones and all new fresh veggies (or frozen) to be sure that you get all that natural gelatin and minerals from the bones and great flavor from the add-ins.


  • Use similar types of bones. Try sticking to one type of bones for your stock – poultry and beef. Although, I’ve been known to add in pork, chicken and beef in one stock. And the stock police didn’t come to get me!


  • Don’t use a whole bag of chicken feet! Hahahah! When I first started making stock, I heard that adding chicken feet makes for an incredible stock with lots of gelatin for healthy skin and nails. Well, I poured in an entire bag of chicken feet (pretty nasty) and the outcome was beyond disgusting. It was thick, tasted and smelled nasty and I ended up tossing it. So, if you want extra gelatin, add in just a couple chicken feet to bump up the gelatin factor. Not at entire bag worth.


  • Add an acid. Most any type of vinegar will do. I like apple cider vinegar but regular white vinegar or lemon juice work great. Avoid balsamic and seasoned vinegar. 


  • Fresh herbs boost flavor. Things like rosemary, thyme, basil, parsley, chives, tarragon, all work great. 


  • Things to avoid. Broccoli, leafy greens, cabbage, brussels sprouts, or any other veggie that has a bitter flavor or bite to it like arugula, as they’ll turn your stock bitter.


  • Try roasting your bones. I’ve never actually tossed in an entire sheet pan of bones in the oven, but they say it adds incredible flavor and this step shouldn’t be skipped. Well, my stock comes out incredible as is so it’s probably just that much better roasted. Until then, feel free to roast your bones at 375 degrees for about 20-25 minutes, or not.


  • Bring it up slowly. Don’t bring your pot up to a boil too quickly as you won’t get all the goodness from the bones. Try just turning your pot to low heat and setting and forgetting it.

Here’s the official recipe but just follow it loosely and be sure to add in an acid and plenty of bones.


Makes about 4 quarts

Prep time 5 minutes

Cook times vary depending on pot you’re using


  • 2 chicken or turkey carcasses OR 3+ pounds beef bones
  • 2 onions, peeled and roughly chopped + any kitchen scraps!
  • 4 stalks celery, roughly chopped
  • 2 carrots, roughly chopped
  • 2 cloves garlic, smashed
  • 2 tablespoons apple cider vinegar or fresh lemon juice
  • 1 teaspoon salt and 3/4 teaspoon pepper or a few whole peppercorns
  • bundle fresh herbs
  • tons of fresh filtered water


  1. Place all of your ingredients into selected pot – slow cooker, pressure cooker or regular soup pot.
  2. Fill it up with water to about 3/4 full, so it has room to groove.
  3. Cover and turn on low. Let simmer for suggested time depending on pot you’re using.
  4. When it’s done, strain and let cool.
  5. Divide into quart jars, seal and chill. Lasts about 3-7 days in fridge or up to a year frozen.
  6. You can also pour into silicone muffin molds and freeze. Then, pop out of molds and place into zip bag and keep frozen. Taking out what you need as you go. 

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