Herb Stock

By Mark Bittman

Total Time: 15 minutes
Rating: 4(115)
Notes: Read community notes

Here’s the problem with homemade stock: It’s so good that it doesn’t last long. What’s needed is something you can produce more or less on the spot.

Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes.

This recipe is meant to be fast, so by ‘‘simmer,’’ I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you’re ready to turn them into full-fledged soups.

Featured in: Simple Stocks for Soup on the Fly

Learn: How to Make Soup

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Ingredients

Yield:About 6 cups of stock

A small handful of rosemary, thyme or sage sprigs
A large handful of parsley sprigs
3bay leaves
1 or 2crushed garlic cloves
A pinch of black peppercorns

Ingredient Substitution Guide

Preparation

Step 1
Combine 6 cups water with a small handful of rosemary, thyme or sage sprigs, a large handful of parsley sprigs, a few bay leaves, 1 or 2 crushed garlic cloves and a pinch of black peppercorns.
Step 2
Bring barely to a simmer, then turn off the heat; steep a few minutes, and strain.

Ratings

4 out of 5

115 user ratings

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Private Notes

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Cooking Notes

Deb B6 years ago

This is amazing. I had never heard of "herb stock" before, and tried it out of curiosity. WOW! Thank you, Mr. Bitman and NYT Cooking for this great addiiton to my standard recipes.

Maureen3 years ago

This is such a great use for any herbs that you might have wilting in your fridge!

Amy K1 year ago

This was so good for my boring brown rice! Great recipe!!

Alison1 year ago

Pepper, but no salt?

Maureen3 years ago

This is such a great use for any herbs that you might have wilting in your fridge!

Deb B6 years ago

This is amazing. I had never heard of "herb stock" before, and tried it out of curiosity. WOW! Thank you, Mr. Bitman and NYT Cooking for this great addiiton to my standard recipes.

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