Stock is the foundation of many great soups, stews and other recipes like risotto. You buy pre-made stock or make your own with these great recipes.
This lovely vegetarian stock has a deep rich flavour from mushrooms and toasted wheat. You can freeze it or keep it in the fridge for several days.
Why throw away the left over bones from your roast chicken when you can use them to create a simple yet wonderful chicken stock in a slow cooker? Watch this being made in the Allrecipes Slow Cooker Chicken Video.
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 snapper or trevally make good stock. If in doubt, ask your fishmonger.
This is the recipe I use to make chicken stock for use in other recipes. This one-step method needs to simmer for 8 to 10 hours, and yields approximately one litre of rich chicken stock to use in soups and sauces.
This stock, made with the leftovers from a roast chicken, can be used as a great base for soups, casseroles, sauces and gravies.