Broth and Stock Recipes - Allrecipes.com

Broth and Stock Recipes

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Broth and Stock Recipes 32

Fast Chicken Soup Base

Fast Chicken Soup Base

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"It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight." — by USA WEEKEND columnist Pam Anderson 
Awesome Turkey Giblet Stock

Awesome Turkey Giblet Stock

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  • 31
"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." — by Stacy M. Polcyn 
World's Greatest Vegetable Broth

World's Greatest Vegetable Broth

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  • 75
" This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well." — by Tom West 
White Stock

White Stock

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  • 1
"This boiled chicken and veal stock with turnip, carrot, onion and celery can be used as a base for a variety of soups and sauces." — by Andrew Chinn 
Grandma Egan's Chicken Stock

Grandma Egan's Chicken Stock

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  • 4
"This is a Polish way of making chicken stock. It is very rich because of the stewing hen. A stewing hen is an older chicken, therefore it is much richer tasting than fryers, roasters, etc. It is a clear, rich broth that I fed to my children. They still ask for it when they are feeling sick. It is truly the Polish cure for anything when you're feeling down and out. You can also use this clarified soup as a base for chicken noodle soup." — by Karen Barbour 
Scotch Broth II

Scotch Broth II

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  • 8
"A stock made from lamb shanks boiled with aromatic vegetables forms the base for this meat and vegetable soup thickened with barley." — by Michelle Chen 
Chicken Stock

Chicken Stock

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  • 79
"Slices of fresh ginger and bay leaves season this chicken stock to use as a base for soups and sauces." — by Margaret Price 
Chicken Broth in a Slow Cooker

Chicken Broth in a Slow Cooker

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"This one-step method needs to simmer for 8 to 10 hours, and yields approximately one quart of rich chicken stock to use in soups and sauces." — by Micki Stout 
Basic Beef Stock

Basic Beef Stock

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  • 47
"The meaty beef bones and vegetables are oven roasted before beginning this rich hearty beef stock seasoned with black pepper, bay leaf and thyme." — by Wolverine 
Basic Chicken Stock

Basic Chicken Stock

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  • 99
"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." — by Logan 
Basic Vegetable Stock

Basic Vegetable Stock

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  • 78
"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." — by Stan Webber 
Seafood Gumbo Stock

Seafood Gumbo Stock

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  • 19
"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." — by Sara 
 
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