Herbs are commonly added to stock broths to impart flavor, aroma, and complexity. Certain fresh and dried herbs are especially popular for stock making due to their ability to infuse broths with savory, earthy, or floral notes. When adding herbs to stock, it is important to use them judiciously, as some herbs can easily overpower the broth. The choice of herbs depends on the type of stock being made as well as personal preference.
Common Herbs for Stock
Many cooks like to include a combination of herbs when making stock. Some of the most popular options include:
- Parsley – Provides fresh, grassy flavor
- Thyme – Earthy with hints of lemon and mint
- Bay leaves – Imparts woodsy, slightly bitter note
- Oregano – Savory, slightly peppery flavor
- Rosemary – Piney, aromatic herb
- Sage – Warm, musky notes
- Marjoram – Sweet, floral flavor
- Tarragon – Licorice-like flavor
- Dill – Bright, grassy flavor
These herbs pair well with a wide variety of stocks, including chicken, beef, veal, vegetable, and seafood stocks. Their flavors meld together to create depth and complexity.
Herbs for Chicken Stock
Chicken stock is one of the most versatile and commonly made stocks. It benefits from herbs that complement the mild flavor of chicken without overpowering it. Some good options include:
- Parsley
- Thyme
- Bay leaves
- Tarragon
- Dill
Parsley and dill lend grassy flavors while bay leaves provide an earthy backbone. Thyme and tarragon offer more robust herbal notes. Used together, these herbs infuse the chicken stock with layers of flavor.
Herbs for Beef Stock
Beef stock can stand up to bolder, more intensely flavored herbs. Here are some herbs that work well:
- Rosemary
- Thyme
- Oregano
- Marjoram
- Sage
- Bay leaves
The robust nature of rosemary, thyme, oregano, and marjoram suit the hearty beef flavor. Sage offers an earthy dimension while bay leaves round out the overall flavor profile.
Herbs for Vegetable Stock
Since vegetable stocks have a cleaner, lighter flavor, they call for more delicately flavored herbs like:
- Parsley
- Chives
- Basil
- Chervil
- Tarragon
- Dill
These herbs complement the vegetal flavors without overwhelming. Parsley, chives, tarragon and dill are especially popular choices for vegetable stock.
Herbs for Seafood Stock
Seafood stocks require herbs that won’t clash with the natural flavors of the fish and shellfish. Good options include:
- Parsley
- Dill
- Fennel
- Bay leaves
- Thyme
Parsley, dill, and fennel add brightness while bay leaves and thyme contribute earthiness. Use the herbs judiciously to prevent them from taking over the delicate seafood flavors.
Guidelines for Using Herbs in Stock
Follow these tips for best results when adding herbs to stock:
- Use fresh herbs whenever possible for the best flavor.
- Add dried herbs toward the end of cooking so they don’t become bitter.
- Use whole sprigs/stems rather than chopped herbs so they are easier to remove.
- Tie herbs together or bundle them in cheesecloth for easy extraction.
- Start with smaller amounts of herbs, taste, and add more as desired.
- Remove herbs before straining and serving stock.
How Much Herbs to Use
The exact amount of herbs to use depends on personal taste and the size of the batch. As a general guideline for a standard 8 quart stockpot, use:
- 1-2 tbsp of dried herbs total
- OR 2-3 bundles/sprigs of fresh herbs total
Start on the lower end of the range, taste, and add more if needed. It’s better to add herbs gradually than overwhelm the stock.
What to Avoid
Certain herbs are not well-suited for stock and should be avoided. These include:
- Cilantro – Soapy, overpowering flavor
- Mint – Can make stock taste like toothpaste
- Lavender – Perfume-y, soapy notes
- Lemongrass – Too citrusy and tropical tasting
Also refrain from using old, wilted herbs or larger amounts of dried herbs as they can make stock bitter. Keep the blend balanced and use good quality fresh herbs whenever possible.
Complementary Vegetable Additions
Along with herbs, adding certain aromatic vegetables can boost the flavor of stock. Popular choices include:
- Onion
- Carrot
- Celery
- Garlic
- Ginger
- Mushrooms
- Tomato
- Chili pepper
Onion, carrot, and celery form the classic mirepoix flavor base. Garlic, ginger, tomatoes, mushrooms, and chili peppers also impart tasty flavors. Sauté the vegetables first to enhance their flavor.
Popular Herb Combinations
Blending different herbs together creates more complex and interesting stock flavors. Some combinations that work well include:
| Herb Combination | Good For |
|---|---|
| Parsley, thyme, bay leaf | Chicken or vegetable stock |
| Rosemary, thyme, oregano | Beef or lamb stock |
| Dill, fennel, bay leaf | Seafood stock |
| Basil, tarragon, chives | Vegetable or chicken stock |
Feel free to experiment with your own signature herb blends! Allow the flavors to mingle by simmering the stock with herbs for 1-2 hours.
Sample Recipes
To inspire your stock making, here are a couple sample recipes using fresh herb combinations:
Chicken Stock with Thyme and Parsley
- 1.5 lbs chicken bones/parts
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- Sprigs of thyme and parsley (4-5 each)
- 8 cups water
Simmer chicken bones, onion, carrots, and celery in water for 1 hour. Add thyme and parsley sprigs and simmer 30 minutes more. Strain and season with salt.
Beef Stock with Rosemary and Bay Leaves
- 2 lbs beef bones
- 1 onion, chopped
- 2 carrots, chopped
- Sprig rosemary
- 2 bay leaves
- 8 cups water
Roast beef bones at 400F for 45 mins. Add to pot along with onion, carrots, rosemary, bay leaves and water. Simmer 3 hours. Strain, season with salt and pepper.
The Importance of Stock
Homemade stock made with flavorful herbs is incredibly useful in the kitchen. It provides a tasty base for soups, stews, gravies, risottos, and more. The gelatin released from bones and cartilage also gives stock body, which results in silky sauces and braises. Taking the time to make your own stock pays dividends when cooking. The difference in flavor compared to store-bought stocks is remarkable.
Conclusion
Herbs are a cook’s secret weapon when making flavorful, aromatic broths and stocks. The herbs impart notes that range from fresh and grassy to earthy and robust. Classic choices like parsley, thyme, rosemary, and bay leaves are popular for good reason – they infuse stocks with delicious herbal flavor. However, don’t be afraid to experiment with other herbs too. The key is using herbs judiciously and sticking to types that complement the main stock ingredients. With practice, you’ll learn to blend herbs creatively for customized stock flavors. Soon you’ll be able to take simple ingredients like bones, water, and vegetables transform them into rich, hearty stocks with the help of herbs.