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Stock

Explore 97 recipes, 8 articles, 4 galleries, 56 videos, and more

Fumet

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 1 leek, white and pale-green parts only, washed well and coarsely chopped
  • Coarsely chopped fronds from 1 fennel bulb
  • 2 garlic cloves
  • Reserved lobster shell from Provencal Seafood Pie
  • Reserved shrimp shells from Provencal Seafood Pie
  • 4 sprigs fresh flat-leaf parsley
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 1 bottle (8 ounces) clam juice
  • 3 canned whole peeled plum tomatoes, crushed
  • 1/4 teaspoon saffron threads, crumbled
  • 1 pinch of cayenne pepper
  • Coarse salt
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Brown Chicken Stock

Other Ideas:
Chicken, Freezable, Make-ahead
Ingredients
  • 5 pounds chicken backs, necks, and wings
  • 4 medium onions, unpeeled and halved
  • 3 large carrots, scrubbed and coarsely chopped
  • 2 tomatoes, halved
  • 1 medium leek, trimmed, white and light green parts only, halved lengthwise
  • 1 bunch parsley stems
  • 6 sprigs fresh thyme
  • 2 dried bay leaves
  • 20 whole black peppercorns
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Veal Stock

Other Ideas:
Freezable, Make-ahead, Veal
Ingredients
  • 5 pounds veal bones
  • 2 tablespoons olive oil
  • 4 celery stalks, coarsely chopped
  • 1 onion, coarsely chopped
  • 3 medium to large carrots, coarsely chopped
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon whole black peppercorns
  • 6 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 1 dried bay leaf
  • 2/3 cup white vinegar
  • 2 cups red wine
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Vegetable Corn Stock

Time:35 mins
Ingredients
  • 6 ears corn, shaved and cut in half
  • 1 onion, cut in wedges
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 4 sprigs parsley
  • 2 sprigs thyme
  • 1/2 teaspoon whole black peppercorns
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Homemade Chicken Stock

Ingredients
  • 1 teaspoon whole black peppercorns
  • 6 sprigs fresh dill, or 2 teaspoons dried dill
  • 6 sprigs fresh flat-leaf parsley
  • 2 dried bay leaves
  • 2 leeks, washed, white and pale-green parts only, cut into thirds
  • 2 carrots, scrubbed, cut into thirds
  • 2 stalks celery, cut into thirds
  • 1 four-pound chicken, cut into 6 pieces
  • 1 1/2 pounds chicken wings
  • 1 1/2 pounds chicken backs
  • 12 cups (two 48-ounce cans) canned low-sodium chicken broth
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Shrimp Stock

Ingredients
  • 1 tablespoon vegetable shortening
  • 1 medium onion, cut into eighths
  • 1 carrot, cut into 1/2-inch pieces
  • 1 celery stalk, cut into 1/2-inch pieces
  • 2 dried bay leaves
  • Two 1/4-inch-thick slices lemon
  • 1 jalapeno pepper, cut in half lengthwise
  • 6 sprigs fresh flat-leaf parsley
  • 2 sprigs fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon black peppercorns
  • Shells from 2 pounds of shrimp
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Vegetable Stock

Other Ideas:
Carrots, Celery, Freezable, Onions
Ingredients
  • 3 tablespoons olive oil
  • 1 large onion, half coarsely chopped and half left whole
  • 2 large ribs celery, cut into 1/2-inch pieces
  • 2 medium carrots, cut into 1/2-inch pieces
  • 2 cloves garlic, thinly sliced
  • 8 sprigs fresh flat-leaf parsley
  • 8 sprigs fresh basil
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1/4 teaspoon whole black peppercorns
  • Coarse salt and freshly ground black pepper
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Turkey Stock

Ingredients
  • Gizzards and neck from one 26-pound turkey
  • 2 white onions, quartered (unpeeled)
  • 2 heads garlic, halved horizontally
  • 2 tablespoons olive oil, plus more for drizzling
  • 6 carrots
  • 10 sprigs flat-leaf parsley
  • 4 pounds wild mushrooms
  • 6 fresh sage leaves
  • 1 red onion, thinly sliced
  • 4 sprigs thyme
  • Coarse salt and freshly ground pepper
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Michael White's Fish Stock

Other Ideas:
Fish, Make-ahead
Ingredients
  • 6 whole cloves
  • 2 medium yellow onions
  • 2 cups dry white wine
  • 1/2 cup white-wine vinegar
  • 2 medium carrots, peeled and coarsely chopped
  • 1 large rib celery, leaves attached, trimmed and coarsely chopped
  • 3 sprigs fresh flat-leaf parsley
  • 1 sprig fresh thyme
  • 1 dried bay leaf
  • 1/2 teaspoon coarse salt
  • Trimmings and bones from 2 to 3 lean white, non-oily fish
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