Rich Stock Recipe
Information and Guides

A good stock recipe can perk up some of the most bland recipes and give it a rich flavor.
Stock's are easy to make and takes it easy on the check book considering almost all of it is from scrap's and leftover's that you normally throw out.

chicken stock
You could on the other hand buy your soup stock or broth , but first before you do, at least try one homemade chicken stock recipe or vegetable stock THEN tell me you would rather get it from the store!

You will never go back to store bought stocks.

Stocks are not only used for soups but also for normal everyday cooking, use it instead of water, use it in stir fry, noodles, sauces the list go's on and on, you can use it instead of oil for sauteing to greatly reduce your fat and calorie intake.

Stock is a healthy and nutritious alternative and much better tasting.

Simmer (about 190°F or 88°C) your stocks in a large pot with about 2 times the amount of water as solids, this is a general rule.
Make sure you simmer and not boil, boiling can hinder your stock by breaking up the ingredients and clouding your stock.
Continue simmering for about 4 hours checking on the water level occasionally to make sure there's no solids creeping out of the water, if so just add some more water.

Strain all your stock recipes with a good mesh sieve like the 8-in. Chinois

Save your scraps for your Stock Recipes.

Don't throw away those pieces of vegetable's and skin's that you normally do, just toss them in a Ziploc bag and freeze them till you have enough to make your stock recipe. Good vegetables to save are onions, garlic, potatoes, carrots, celery, squash, white button mushrooms and more.

Save all the pieces of meat you cut off before cooking, toss them in a bag then label and freeze them. If you de-bone chicken, save the bones.

After cooking a whole turkey or chicken cook all the bones and pieces of meat left on the bones down and make turkey or chicken stock instead of wasting the scraps make something delicious out of them.

The Difference between Stock and Broth.

Stock has a very deep and rich flavor, much deeper than broth.

You may even be wondering what the difference between chicken stock and chicken broth is or any stock and broth for that matter, the main difference is that stock is made from mostly bones and skin while broth is made from the fat and meat of an animal, normally loaded with sodium.

Vegetable Stock Recipe

Vegetable Stock

Vegetable stock is easy. You can try different variations to satisfy your taste.

The most popular vegetables used are onions, leeks, carrots, celery, corn cobs and garlic. (You can scrape the corn off the cob, save the corn and use the cob in the stock.)

But for added flavor, depth and a unique taste you can also use these vegetables, peas, mushrooms, corn, squash, green beans, potatoes, sweet potatoes, asparagus, bell peppers, shallots, scallions, green onions, beets and spinach.

Herbs and Spices: Most popular are salt, black peppercorns, basil, bay leaf and parsley. You can also try saffron, oregano, a small amount of vinegar which leeches nutrients out.

Veggies you should NOT use are broccoli, cauliflower, cabbage, and tomatoes. These are too strong in flavor and will over-power your stock recipes.

Use about two times the water as the solids.

BASIC RECIPE :How to make a
Chicken Stock Recipe
or Turkey Stock.

Chicken Stock

After cooking a whole turkey or chicken cook all the bones and pieces of meat left on the bones down and make stock for turkey or chicken instead of wasting all that.

You can use whole vegetables or scraps or both.

If you want to, you can make a much richer and darker stock called a roasted chicken stock recipe, by roasting the chicken bones and meat which only takes an extra 30-45 minutes. Just put them in a large baking pan and cook them in the oven on about 450 degrees and after 30 - 45 minutes (when browned nicely) pull it out and do what you would normally do.

Using a small amount of vinegar helps break down the collagen. Collagen is high in protein and found in bones and connective tissues of all animals. It helps to create a thicker stock for your soup recipes. A big part of what differentiates broth from stock.

An idea of a very basic homemade stock recipe for chicken or turkey would be.

1. 4 lbs. chicken or turkey with bones.

2. An onion chopped in quarters (usually yellow).

3. 3 sliced carrots and 3 celery stalks.

4. 10 - 15 whole black peppercorns

5. 1/4 C. Chopped parsley.

6. 6 Garlic Cloves, chopped.

Add the ingredients to the pot along with enough water to double the amount of solids and simmer for 4- 6 hours.

How to make a
Beef Stock Recipe

Beef Stock

When making beef stock it's a good idea to roast your meat, bones and vegetables in an oven on 450 degrees for about 45 - 60 minutes.

Although this is not necessary it darkens the stock and makes it much richer.
When you do this it is called a brown beef stock recipe.

For a basic homemade beef stock you could use.

1. About 6 lbs. beef and bones.

2. 1 large onion, chopped.

3. 3 large carrots, chopped.

4. 3 celery stalks, chopped.

5. 5 cloves of garlic, chopped.

6. 1 large or 2 small tomatoes.

7. 1/4 C. fresh, chopped parsley.

8. 10 black peppercorns.

9. 2-3 bay leaves

Some good seasonings would be salt, oregano or thyme.Add all the ingredients and seasonings to your stock pot and enough water to double the amount of the solid ingredients. Simmer for about 4-6 hours, stirring occasionally.

BASIC RECIPE : Seafood and Fish Stock Recipe.

When making seafood and fish stock there are a few things you DON'T want to use like salmon, skate, mullet and mackerel. These fish are too strong and will overpower your seafood and fish stocks.

You can use shrimp shells and heads, lobster shells and heads, cod, halibut, shellfish shells, white fish, fish bones and trimmings.

Some basic ingredients are.

1. 3 lbs fish, shrimp, fish, lobster or anything listed above.

2. 1 large onion, chopped.

3. 3 garlic cloves, chopped.

4. 3 stalks celery, chopped.

5. 1 large carrot, chopped.

6. 10 black peppercorns.

7. 1/4 c. chopped parsley.

8. 1 TBS. of lemon juice or a lemon peel.

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