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Martha makes her own stock. With chicken, beef, and vegetable versions stored in the freezer, she can make soups and stews all winter long. And she's sharing her recipes from Cooking School to inspire you to make your own stock.
Pressure cookers reduce cooking time by as much as two-thirds -- making them ideal for making faster but still flavorful stock.
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In classic French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, Martha adds beef for a deeper flavor.
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For vegetarian soups, stews, and cooking grains, vegetable stock is a flavorful alternative to water or meat-based stocks. You can vary the flavor by increasing the amount of garlic, replacing the carrots with parsnips, or changing some of the fresh herbs.