Bacon Stock

Preparation info

  • Difficulty


  • Makes

    2 quarts

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

When you’re trimming and cooking thousands of pounds of bacon every week and want to keep waste and food costs down, you get creative. One way to use the scraps is to make rich, smoky broth that can become a delicious bacon ramen soup, the base of a sausage gravy served over biscuits, or the base of a brine for Tuna Bacon. At home, I recommend using any bacon you have hanging out in the fridge or buying slab bacon.


  • 2 tablespoons canola oil
  • 1 pound (455 g) slab bacon, cut into 2-inch (5-cm) pieces
  • 1 large Spanish onion, chopped
  • 1 large carrot, chopped
  • 1 large rib celery, chopped
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 12 black peppercorns


Heat the oil in a large stock-pot over medium heat. Add the bacon and cook, stirring a few times, until golden brown, about 10 minutes.

Add the onion, carrot, and celery to the pot and cook until soft, about 5 minutes.

Add 9 cups (2.1 L) water, the thyme, bay leaf, and pepper-corns to the pot and bring to a boil over high heat. Reduce the heat to low and simmer, partially covered, for 2 hours. Remove from the heat, cover, and let steep for 30 minutes.

Strain the stock through a chinois into a large bowl. Cover and refrigerate until cold and the fat has risen to the top and solidified, about 4 hours. Skim the fat off the stock and discard. Use the stock immediately or cover and store in the refrigerator for up to 3 days, or freeze for up to 1 month.