59 stock recipes

Vegetable stock simmers carrot, celery, turnip, asparagus, potato, parsley, and dandelion greens or kitchen scraps in water for hours until concentrated. A zero-waste freezer staple for soups, risottos, and braises.

DASHI STOCK is Japanese clear soup stock. There are four types made from kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the secret of Japanese cooking. To keep this strictly vegetarian, I omit the dried bonito flakes and substitute with soy bean sprouts and or mushrooms.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

Homemade beef stock is always the best, it's full of flavor and it's super tasty. It gives the dish you are making tons of yummy taste.

Chinese-style basic stock made from chicken pieces and pork spareribs simmered with ginger, scallion knots, and rice wine. A clean, versatile broth for Asian cooking.

Slow-simmered wildfowl stock from game bird pieces with wild celery, onions, carrots, and watercress. A patient, traditional method for a deeply flavored base.

Aromatic curry stock simmered with onions, ginger, garlic, ghee, cloves, and cardamom. The foundation every Indian curry, biryani, or dal deserves in place of plain water.

Homemade turkey stock from giblets, neck, and wing tips simmered with onion, garlic, bay leaf, and herbs. The Thanksgiving gravy foundation that turns the bird's offcuts into liquid gold.

Master chicken stock simmered low for hours with a whole fowl, leeks, carrots and a classic bouquet of herbs. Skim it well, strain it clear, then chill and lift off the fat for a clean, golden base for any soup or sauce.

Quick DIY lamb stock made with browned lamb bones, shallots, carrots, celery, tomato, and white wine in a veal-stock base. Builds rich roasted flavor in just 30 minutes of simmering.

Homemade seafood stock made from shrimp or lobster heads simmered with celery, onion, garlic, and lemon. A Cajun-style base for gumbo, bisque, etouffee, and chowder.

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.

Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

Flexible vegetable stock you can customize with whatever fresh veggies or leftovers are lurking in your crisper drawer, ready in 90 minutes with zero food waste.

A good stock can greatly improve and add flavor to many meals.

Excellent as a cold remedy and as a starter to an Indian meal.