Stock recipes (21,713)

Stock - I use my chicken stock but you can use 3 stock cubes chicken or vegetable, Large Carrots, White Onions, Large White Radish, Cabbage, Dried Thyme, Winter Melon (Optional), Salt and Pepper to taste

Chicken carcass, Carrot tops and peelings, onion - can use old one as long as not going off, Thyme leaves (optional) dry or fresh

long grain white rice, chicken stock (you can use homemade), medium onion, chopped, oil, butter, Salt to taste, Crispy edge fried egg to serve (optional)

Carcasses from one chicken, water, carrot, roughly chopped (optional), green bell pepper, roughly chopped (optional), medium onion, quartered, garlic, black peppercorns, dried bay leaves, Salt to taste

leftover prawn shells (head, tails, prawn meat), celery sticks, brown onion, carrots, peppercorn, Boiled water

turkey stock, onions, chopped, garlic, chopped, potatoes, diced, celery, chopped, pepper, seeded and chopped. I used yellow coz twas to hand, red chillies, chopped, green chillies, chopped, carrot, diced, parsnip, diced, black mustard seeds, ground cumin

bone marrow, water, carrots, onion, peppercorns, allspices, bay leaf, salt

Shells with meats from a spider crab, Water, Soy sauce, Salt

& Shells from about 500g Prawns, *Note: Shells from the cooked Prawns can also be used, Oil *optional, Water *OR enough to cover the Prawn Shells, Sake (Rice Wine) OR White Wine

soft water, dried kelp, katsuobushi(dried bonito flakes)

fish bone, water, Leeks, Salt

sliced Shiitake Mushrooms, Grated Ginger, boiling water, Red Miso, table spoons tamari soy sauce (check your preference for saltyness), sesame oil, good sprinkle of sesame seeds, dry instant noodles, large soft boiled egg, small ribboned carrot, spinkle seaweed flakes, stock cube (Chicken or Vegetable)

onions, carrots, celery stalks, fresh thyme or any herbs, small bunch fresh parsley, black peppercorns, salt, leeks, fennel, tomatoes, mushrooms, mushroom stems, parsnips or any vegetables

home-made chicken stock, with a few small bits of meat in, cider, apple, mushrooms and crème fraîche sauce, dry vintage cider, carrots, unpeeled and roughly diced, potatoes, unpeeled and roughly chopped, onions, peeled and roughly chopped, Salt, Ground black pepper

prawn heads and shells, yellow onions, garlic, bay leaf, water, Salt to taste

potatoes, washed peelings of, onions, peelings of, carrots, washed ends and peelings of, garlic, chopped, coriander stalks, chopped, bay leaf, dried oregano, salt, ground black pepper, dried bay leaf, cold water, heaped tsp Marmite (or Bovril if you’re not veggie)

onion, chopped, carrot, diced, parsnip, peeled and diced, potato, peeled and diced, home-made chicken stock, leftover cooked chicken, diced, dried thyme, smoked paprika, sumac, small handful coriander stalks, chopped, Salt, Ground black pepper

white onion, red onion, celery, carrots, garlic (optional), bay leaf, chunk of fennel (bulb and leaves), star anise (optional), bouquet Garni, Sage, Rosemary, Pink peppercorns

chicken carcass, stripped of meat, frozen celery, frozen spring onions (or use fresh or half an onion), peppercorns, salt, apple cider vinegar, Baking tray from your roast chicken, with fats and juices saved

rapeseed oil, leek, sliced, garlic, chopped, large potato, diced, carrots, 2 diced & 1 sliced, x 400 g tin Butter or Cannelloni or Flageolet beans, drained and rinsed: the taste will vary according to which type of bean you use but all work well, chicken stock (if I’d not had homemade, I’d have used Knorr Stock Pots or similar), roast chicken spare bits (vary quantity to what’s available!), bay leaves, dried thyme, smoked paprika, Salt