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23 recipes tagged with stock.
About 8 cups Please read About Meat and Poultry Stocks. For a White Beef Stock, follow the directions for White Veal Stock, substituting beef bones for…
A classic French fish stock (fumet) made from white fish bones, aromatic vegetables, white wine, and herbs. Simmered gently and strained for a flavorful…
8 to 12 cups Alternatives: WHITE VEAL STOCK, PORK OR HAM STOCK, POULTRY STOCK, BROWN POULTRY STOCK Alternatives: WHITE VEAL STOCK, PORK OR HAM STOCK…
A rich brown poultry stock made by roasting poultry parts and vegetables until deeply browned, then simmering with herbs and spices. Ideal as a base for…
About 1 cup A roux-based gravy suitable for poultry, beef, pork, and milder lamb and venison. If desired, you may strain the drippings first and remove…
About 6 cups Shells from crab, shrimp, and lobster are delicious additions to fish stock.
About 1 ½ cups This sauce is particularly nice with game birds. To turn this into a true Bigarade Sauce for duck or goose, use the zest and juice from a…
6 to 8 cups This recipe is intended to use whatever bones you have on hand—we recommend saving bones in a bag in the freezer until you have enough. Bones…
About 1 ¾ cups For a more flavorful velouté, start with up to twice as much stock as is called for below and reduce it to the specified volume before…
A simple vegetable stock made by simmering onions, celery, carrots, and optional vegetables with herbs and peppercorns. Yields about 8 cups.
A quick homemade stock made from store-bought broth, aromatic vegetables, and optional meat trimmings. Simmered briefly and optionally thickened with…
A quick jus made from pan drippings and stock to enhance the flavor and juiciness of roast beef.
About 4 cups Shrimp and lobster are the most flavorful shellfish to use here.
A rich and flavorful chicken broth made by simmering a whole chicken with vegetables and herbs. Perfect as a base for soups and stews.
About 3 cups A reliable stock for when fish bones and shrimp shells are in short supply.
This recipe provides a variety of poaching liquids for fish, including court bouillon, fish stock, dashi, and wine-water mixtures, along with aromatics to…
About 4 cups A foundation of Japanese cuisine, this stock is made quickly from just three ingredients: water, kombu (dried kelp) and katsuobushi (dried…
About 8 cups Please read About Meat and Poultry Stocks. For Brown Veal Stock, begin by roasting the bones as for Brown Beef Stock, substituting veal for…
This version is better suited to replacing chicken or pork stock. Use in Hungarian Mushroom Soup, ramen, or Miso Soup.
A whole chicken is seasoned with poultry rub and smoked until juicy and tender. Perfect for a Sunday meal with leftovers for shredded chicken and stock.
A versatile homemade stock made from leftover meat bones and vegetables, simmered for hours to extract deep flavor. Perfect as a base for soups, stews…
This smoked chicken stock is made from the carcass of a smoked chicken, yielding a deeply flavorful base for soups and stews. It freezes well and keeps…
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