Stock recipe collection

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

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.

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.

Hearty homemade soup mix with dried green peas, pearl barley, elbow macaroni, brown rice, and minced onion; builds into a thick beef-and-vegetable soup with carrots, celery, cabbage, and V8.

Master homemade beef stock made by roasting marrow bones with mirepoix, then simmering 8 hours with tomatoes, thyme, and bay. A deep, golden-amber stock that beats store-bought broth in every recipe.

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.

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

Homemade fish stock from trimmings simmered with white wine, lemon juice, onion, celery, and fresh herbs. Makes 3 quarts that freeze beautifully for up to six months.

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.

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

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.

Low-fat roasted vegetable stock made with caramelized onions, carrots, leeks, and celery. This vegetarian brown stock adds deep, savory flavor to soups, risottos, and sauces without a drop of meat.

A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.

To the delight of clam lovers on the East Coast and Pacific Northwest, clams are available year round. OK, let's make some clams.

A culinary school-style white chicken stock made from blanched bones, mirepoix, and a classic sachet of herbs and spices. Simmered for hours and strained into a clear, clean-flavored foundation for soups and sauces.

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.