Find easy recipes for chicken stock, fish stock, beef stock, vegetable stock and more. Stock freezes so well - make plenty and freeze in ziplock bags or small containers for soups, stews or sauces.
Bone broth is popular for its health properties, but I also like it for its rich, soothing, savoury flavour when added to simple soups or stews.
This recipe for chicken stock sounds a little long-winded, but the results are worth it. Use this chicken stock as the base for Thai soups, such as Tom Yum and Tom Kha Gai.
Use this as a base for soups, sauces and risottos. Never use an oily fish for stock - no salmon, herring, mackerel, or sardines. Any other fish is more or less suitable, but sole, brill and turbot make excellent stock. If in doubt, ask your fishmonger.
This is a terrific stock with roasted vegetables and caramelised onions as a base. The veggies are then added to a pot with water and herbs and simmered to make a rich, delicious stock. Use a sieve to remove the vegetables and you have two litres of stock. Freeze in ice cube bags to have stock on hand whenever you need it. The cooked vegetables make great baby food!
This is the recipe I use to make chicken stock for use in other recipes. I like to use breasts and wings, but any bone-in pieces will make a nice stock.
Chicken stock can't get easier than this! Just take your roast chicken leftovers and throw everything in the slow cooker - hours later you'll be rewarded with a rich stock without any effort.
Use this light stock as a base for delicate soups and sauces, and in risottos and similar dishes. It will keep in the fridge for up to 5 days or in the freezer for up to 1 month.
This is a well-flavoured vegetable stock, that tastes far better than any ready-made version. The roasted vegetables give this stock a wonderful depth in flavour. Feel free to use any vegetables you fancy, but avoid broccoli or cabbage. Use in any recipe that calls for vegetable stock.
Packed with protein, vitamins and minerals, this broth made from roasted beef bones is so nourishing and it tastes delicious. Use for soups and stews.
This beef stock is far superior than any store-bought variety. It takes a little while to make, but the results are really worth it. Use in any recipe that calls for beef stock.