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Stock is the basic component for many soups and sauces. Making stock is not at all a difficult job and by following some simple tips, you can make soup stock easily at home. You can use scraps of vegetables, left over meat and bones etc for making delicious stocks. Stocks can be stored in freezing bags and ice cube trays for future use in dishes such as soups, vegetables, rice and sauces for enhancing their flavour to a great extent. There are mainly several different types of stocks which are listed below:

Vegetable Stock

Vegetable Stock

Vegetable stocks are made from vegetables and are an ideal choice for vegetarians. Here are some tips and things you should know about preparing vegetable stock.

  1. Chop all vegetables into small and uniform pieces. You can also add selected fruits as well to enhance the flavour.
  2. Add 3 spoons of oil into a dish and add all solid ingredients into it, including vegetables and spices. For spices you can add a bay leaf, whole peppercorn and salt along with others as required by the recipe to enhance the flavour.
  3. Cook the ingredients in oil for at least 10 minutes.
  4. Add water to the ingredients and let the mixture boil for an hour.
  5. When the liquid becomes half, pour the mixture into a boil and remove the vegetable pieces from it. You can also add the small bits of vegetables in the stock if you want.
  6. When the mixture cools, put the stock into a suitable container for freezing and using later.
  7. Never use cabbage including broccoli and cauliflower for vegetable stock as they can overpower the flavour of vegetable stock.
  8. Some excellent vegetables to use for vegetable stock are onion, garlic, potatoes, sweet potatoes, squash, carrots, celery, mushrooms, peas, parsley, green beans, beetroot, bell peppers, green onions, shallots, fresh basil etc.

Poultry / Meat Stock

Ideally, meat stock is made from chicken, poultry, mutton or beef and meat stock is more popularly used in different recipes. Here are some tips to follow when preparing meat stock.

  1. You can use leftover cooked chicken, turkey, meat or leftover bones when you de-bone a chicken or turkey breast. You can use fresh red meat as well for making meat stock.
  2. For darker and rich stock, roast the meat and poultry bones in an oven on 450 degree for about 40 minutes.
  3. Add all ingredients into the stock pot along with water and let them simmer for two hours.
  4. Remove the foam as it rises on the top of the pot during boiling.
  5. Take out the broth in a bowl and discard the bones and meat pieces, but you can keep the meat pieces if you want to.
  6. Refrigerate the broth for few hours.
  7. Any fat present in the broth will solidify on the top of container and can easily be removed.
  8. Once you remove excess fat, the stock is ready for freezing and future use.
  9. You can also add vegetables and fruit in meat and poultry stock.

Seafood Stock

  1. You can use fish scraps, bones and even trimming which you can easily get from the fish market.
  2. Crab, shrimp and lobster shells are also used to enhance the flavor of sea food stock.
  3. Take at least two spoons of butter and melt it in a pot. Add onion and garlic into it and fry them for 5 minutes.
  4. Add other ingredients including sea food pieces, lemon juice, whole black pepper corn, salt and water into it. Let the ingredients simmer for an hour.
  5. Periodically remove the foam that will appear on the top of the pot.
  6. Cool the broth and remove the solid ingredients.
  7. Stock is ready for use or storage.

Follow these tips to make and store stock so which you can use in any recipe as the need arises.

In: Cooking/ Posted by admin

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