785 stock recipes

Rich homemade chicken stock built from gizzards and necks simmered for over 2 hours with onion, carrot, garlic, and peppercorns. Yields 2 quarts of liquid gold for soups, sauces, and braises.

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.

Roasted vegetable broth made with caramelized onions, carrots, celery, mushrooms, apple, ginger, and herbs. A rich, golden stock built from whatever vegetables you have on hand.

Making your own chicken stock may take some time, but when you taste one tablespoonful afterwards, you will feel it's well worth the effort.

James Beard's method for rich double-strength chicken broth: simmer a whole bird in already-made stock for twice the depth of flavor. A foundation recipe every serious home cook needs.

Classic Jewish penicillin with tender matzoh balls floating in rich chicken stock made from scratch with carrots, celery, leeks, and parsnips. Comfort in a bowl that takes time but rewards with deep, soul-warming flavor.

Veggie cheese skewers stacking cool cucumber, fresh basil, cherry tomato, and mozzarella on a stick. A no-cook, five-minute caprese-style snack that's crisp, fresh, and built for parties and lunchboxes.

Quick and easy finger food/horderves for your next party or good for any gathering. Prosciutto wrapped around a bread stick.

Quick and easy finger food/horderves for your next party or good for any gathering. Smoked salmon wrapped around a bread stick. Easy to make and easy to serve horderve.

Italian prosciutto, fresh cherry tomatoes and basil leaves, and cheese, these four simple ingredients together are a perfect snack for your New Year's Eve.

Sounds gross but they're reasonably tasty and kids love them.

Fish fumet, the quick French fish stock: bones simmered briefly with white wine, onion, carrot and herbs, then strained and reduced. The aromatic base for seafood soups, sauces and risotto.

Vegetarian broth that mimics chicken stock using nutritional yeast, mushrooms, onions, and poultry seasoning. The 5-minute meatless replacement for chicken stock in any recipe.

Rich, deeply flavored veal stock built from roasted bones, mirepoix, tomatoes, and aromatics, simmered for up to 8 hours. A foundational kitchen staple that elevates every sauce it touches.

When you don't have 4 hours or more to make chicken broth use inexpensive chicken legs to make this rich broth along with cooked chicken for use in other recipes.

Braising can turn a tough piece of meat into a tender, fall off the bone, comfort food. I can think of no better example than the classic dish osso buco, made from veal shanks.