How To Make Celery Stock

You can make celery stock right at home with just a few simple ingredients and a big pot.
 
It’s one of the easiest ways to use up those celery stalks that are starting to wilt in your fridge.
 
Plus, homemade celery stock tastes way better than anything you’ll buy at the store.
 
If you’ve been wondering how to make celery stock, you’re in the right place.
 
In this post, we’ll walk through why making celery stock is worth your time, what you’ll need, and the exact steps to get a flavorful batch every single time.
 

Why You Should Make Celery Stock

Making celery stock is a game-changer for your kitchen, and here’s why:

1. It Uses Up Every Part of the Celery

When you make celery stock, you can toss in the leaves, the base, and even those slightly bendy stalks.
 
Nothing goes to waste, which means you’re saving money and reducing food waste at the same time.
 
Even the little bits you’d normally throw away add fantastic flavor to your celery stock.
 

2. It’s Packed With Flavor

Celery has a natural, savory depth that shines when you simmer it low and slow.
 
A good celery stock brings a clean, vegetal note to soups, stews, and rice dishes.
 
And because you’re making celery stock from scratch, you control the salt and seasoning.
 

3. It’s Good for You

Celery stock is light, hydrating, and full of the vitamins and minerals that leach out of the veggies during simmering.
 
It’s a gentle, nourishing base for anyone watching their sodium or just wanting a cleaner broth.
 
So when you make celery stock, you’re basically making liquid gold for your body.
 

4. It’s Incredibly Versatile

Once you know how to make celery stock, you’ll find endless ways to use it.
 
Use it as a base for vegetable soup, cook your grains in it, or sip it straight from a mug.
 
You can even freeze celery stock in ice cube trays for quick flavor bombs later.
 

What You Need to Make Celery Stock

Before we get into the how to make celery stock process, let’s gather your supplies.
 
The beauty of making celery stock is that you don’t need much.
 
Here’s what to have on hand:

1. Fresh Celery (Obviously)

You’ll want about one full head of celery for a standard batch of celery stock.
 
Use the stalks, leaves, and even the root end if you have it.
 
The leaves are actually where a lot of the flavor lives, so don’t toss them.
 

2. Aromatics and Supporting Veggies

To make celery stock really sing, add an onion, a few carrots, and a couple of garlic cloves.
 
These aren’t mandatory, but they round out the flavor beautifully.
 
If you want a pure celery stock, you can skip them and still get a lovely result.
 

3. Herbs and Spices

A bay leaf, some black peppercorns, and a sprig of thyme are classic additions.
 
They deepen the flavor of your celery stock without overpowering the celery itself.
 

4. A Big Pot and Water

Any large stockpot or Dutch oven will do for making celery stock.
 
You’ll also need enough cold water to cover everything by an inch or two.
 

How to Make Celery Stock Step by Step

Now let’s get into the actual process of how to make celery stock.
 
It’s simple, but a few key steps make a big difference.

1. Wash and Chop Your Vegetables

Rinse your celery well to remove any dirt, especially between the stalks.
 
Chop the celery into rough pieces—no need to be neat when you make celery stock.
 
If you’re using onion, carrot, and garlic, chop those roughly too.
 

2. Add Everything to the Pot

Toss all your veggies, herbs, and peppercorns into your pot.
 
Pour in cold water until everything is fully submerged.
 
Starting with cold water helps the flavors of your celery stock develop slowly and evenly.
 

3. Bring to a Boil, Then Simmer

Turn the heat to high and bring your celery stock to a boil.
 
Once it’s boiling, reduce the heat to low and let it simmer gently.
 
You want a lazy bubble, not a rolling boil, or your celery stock will turn cloudy.
 

4. Simmer for 45 Minutes to 1 Hour

Let your celery stock simmer uncovered for about 45 minutes to an hour.
 
The longer it simmers, the deeper the flavor, but don’t go past 90 minutes or it gets bitter.
 
Give it a stir every now and then and enjoy the amazing smell filling your kitchen.
 

5. Strain and Cool

Once your celery stock is done, set a fine-mesh strainer over a large bowl.
 
Carefully pour the contents of the pot through the strainer.
 
Press gently on the solids to get every last drop of celery stock, then discard the veggies.
 
Let your celery stock cool to room temperature before storing.
 

6. Store or Freeze Your Celery Stock

Pour your celery stock into jars or containers and refrigerate for up to five days.
 
For longer storage, freeze your celery stock in airtight containers for up to three months.
 
Ice cube trays work great if you like to portion out small amounts of celery stock.
 

So, How Do You Make Celery Stock?

You make celery stock by simmering chopped celery, aromatics, and herbs in water for about an hour, then straining the liquid.
 
It’s that simple, and the payoff is a rich, flavorful broth you can use in countless dishes.
 
Now that you know how to make celery stock, you can stop buying the bland store-bought stuff.
 
Grab that extra celery from your fridge, fire up your stove, and make celery stock today.