Directory: Top/Home/Cooking/Soups_and_Stews/Broth_and

Top / Home / Cooking / Soups_and_Stews / Broth_and_Stock /

Basic Chicken Stock
Recipe uses chicken parts, celery, onion, carrots, and peppercorns.
http://fp.enter.net/~rburk/soups/stocks/abasicch.txt
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All-Purpose Vegetable Stock
Uses olive oil, celery, carrots, and parsnips. Makes six cups. From Master Cook.
http://fp.enter.net/~rburk/soups/stocks/all-purp.txt
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Basic Brown Soup Stock
Makes five quarts from Master Cook.
http://fp.enter.net/~rburk/soups/stocks/basicbro.txt
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Basic Turkey Stock
Makes twelve quarts of stock from Master Cook.
http://fp.enter.net/~rburk/soups/stocks/basictur.txt
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Brown Chicken Stock
Uses chicken parts, onions, carrot, celery, and herbs. Three servings.
http://fp.enter.net/~rburk/soups/stocks/brownchi.txt
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Vegetable Broth
Makes six cups of stock, at Recipe Source.
http://www.recipesource.com/soups/soups/vegetable-broth1.html
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Beef Stock
Uses bones, onions, carrots, tomato paste, and seasonings. Makes one gallon of stock.
http://www.culinarycafe.com/Soups-Stews/Beef_Stock.html
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Chicken Stock
Chicken bones, onion, carrot, and herbs. Makes one and one half quarts of stock.
http://www.culinarycafe.com/Soups-Stews/Chicken_Stock.html
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Crab Stock
Combines onion, leeks, celery, and a variety of herbs.
http://www.culinarycafe.com/Soups-Stews/Crab_Stock.html
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Fish Stock
Calls for fish bones, celery, onion, and white wine.
http://www.culinarycafe.com/Soups-Stews/Fish_Stock.html
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