close
Advertisement
Shop Now
Magazine

Stock

Vegetable Stock

Vegetable Stock

Homemade vegetable stock is very economical and a creative way to use up vegetable peelings, leftover vegetables or the parts that are full of nutrition yet not generally served, such as mushroom stems, celery tops, and broccoli and cauliflower stalks.
Fish Stock

Fish Stock

An elegant base for seafood soups and stews, this delicately flavoured stock can also be used as a poaching liquid for whole fish. Be careful not to overcook fish stock; too much cooking destroys the complex flavour and can give it a bitter edge. After making the stock, use the cooked fish in salads or a fish pie.
Chicken Stock

Chicken Stock

As an alternative to chicken, use the same technique to make turkey stock with Christmas leftovers.
Beef Stock

Beef Stock

When you buy the beef for this rich-tasting stock, ask the butcher to break up the bones into pieces small enough to fit into your stockpot or largest saucepan.
Advertisement