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Basic Vegetable Stock

Submitted by: Stan Webber

A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.

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Basic Chicken Stock

Submitted by: Logan

Onions, celery, carrots and whole cloves are simmered with bony chicken pieces in this recipe which yields a little more than a quart of rich stock to use in soups or sauces.

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Fish Stock

Submitted by: SYLVIABC

Buy firm flesh fish, with bones, to make this multipurpose fish stock. Cod, scrod, and halibut are good choices. Use as a base for soups, sauces, and gravies.

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Basic Beef Stock

Submitted by: Wolverine

The meaty beef bones and vegetables are oven roasted before beginning this rich hearty beef stock seasoned with black pepper, bay leaf and thyme.

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Chicken Stock

Submitted by: Margaret Price

Slices of fresh ginger and bay leaves season this chicken stock to use as a base for soups and sauces.

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Awesome Turkey Giblet Stock

Submitted by: Stacy M. Polcyn

Use this stock to make the Awesome Sausage, Apple and Dried Cranberry Stuffing. It can be made up to two days ahead, stored refrigerated in an airtight container.

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Roasted-Vegetable Stock

Submitted by: sarahhouston

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Ottawa, Ontario, Canada

This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.

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Seafood Gumbo Stock

Submitted by: Sara

Roasted shrimp shells are simmered all day in water seasoned with whole cloves, bay leaf, garlic, and vegetables in this stock to use as a base in seafood gumbos.

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Brown Chicken Stock

Submitted by: KATHYTAP11

A stock so rich and savory, your soups and gravies will be amazing! It's a little work, but it's cheap and sooo worth it.

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Homemade Chicken Stock

Submitted by: Taste of Home Test Kitchen

Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed by our Test Kitchen home economists. To give it even more flavor, they first browned the chicken and sauteed the veggies.