I know this is a seemingly boring post, but every cook worth their salt should have a stock recipe. In my freezer I have two bags, one for odds and ends vegetables and one for any bones. Once a month I make a stock out of whatever is available up there. Of course, if you are vegetarian, you could substitute more vegetables in place of the bones/meat to make a wonderful vegetable stock.

As with all recipes, this is just a beginning point. Every stock I make is different, because I add whatever veggies and herbs are sitting around in my kitchen. As with everything in life, food can only be as strong as its foundation. A great stock can transform ordinary run of the mill dishes to something extremely nosh-worthy.

Ideas for use: Soup, Rice, Stuffing/Dressing, Gravy, Stew, and so much more….

Master Stock Recipe


4-5 lbs bones

2-4 quarts water, approximately

1 large onion, coarsely chopped

2 medium carrots, coarsely chopped

1 bay leaf

6 sprigs fresh thyme, oregano, or rosemary

2 medium celery ribs, coarsely chopped

1/4 cup flat leaf parsley, coarsely chopped

1 teaspoon black peppercorns

Salt to taste

Place ingredients in a large stock pot and bring to a boil. Simmer uncovered for 2 hours. (Try not to let the stock boil, this will make it cloudier in the end.) Remove from heat. Remove any meat pieces to use in another recipe. Strain broth, using a fine mesh strainer or cheesecloth. Taste broth and salt to taste. The broth can now be used  or refrigerated. Stock can also be frozen.


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