Soup Stocks

Soup stocks are made by cooking up meats, and usually leftover meat bones and vegetables. For example, you might have leftover chicken, turkey bones, or pieces that you don't know what to do with. These would be perfect for creating a stock. The reason is that when your soup stocks is being created, you will be able to pull the extra flavor from the smaller pieces of meat, the bones, and the fat.

Soup stocks are created by starting up with a liquid, like simmering water. You can then put your meat pieces in the liquid, along with herbs and spices. Many people like to add in vegetables as well. When the mixture is complete, you now have a hot, rich liquid to use as a base for many of your soups, and stews that require it.

As mentioned, you can make it out of the leftovers from chickens. You can also do this for beef. Many people create a vegetable recipe. They simmer various vegetables and herbs. They strain the vegetables and the herbs from the liquid. This can be a wonderful and flavorful liquid to use for vegetarians. Many people like to create a fish stock as well to use for different types of fish soups. In this case, they would use small fish that are too small to serve alone, fish bones, and other shellfish pieces.

One great thing about it is that it doesn't take a whole lot to make it. You can get very creative, and use some of the ingredients that are available around the house. What many people do is keep scraps from larger dishes that they have fixed. For example, let's say that you made a roast turkey or chicken. First, you eat at the meat. Then the scraps of meat will become usually a sandwich or a salad topping. Now the bones are left. This is what you'd use to make it. But you can do the same with vegetable pieces. A great idea is to take the tops of celery stalks, freeze them, and then add them to your next stockpot. They will add a wonderful flavor and smell. Some people also like to use carrot tops and ends. They add that carrot flavor that speaks of homemade taste.

One thing to keep in mind is that when it cools it will gel up. This is because of the fat and the gelatin from the bones. You need to skim and discard the surface when you are storing it. It does freeze well, and like a lot of pre-seasoned foods, the longer it "rest", the more the seasonings set in and make it taste even better than the day that you made it!

recipes

beef stock recipe is one of the best places to begin when making a great soup. This is a good home made beef stock that you will be using a lot of in the coming months. You will find a much richer and deeper flavor is created when you use this special recipe.

chicken stock recipe is versatile. You can create different types of soups from this one easy stock or prepare gravies or sauces also to go with a variety of different meals. You will want to schedule enough time for this stock to simmer because it takes 3 hours.

fish stock recipe can be completed in record time when compared to beef or poultry stock. When selecting the right fish parts to use, ask your local fish market for fresh heads, bones, and trimmings from white fish.

vegetable stock recipe is not a complicated affair. All you have to do is understand the techniques used for making a stock, and you will see that it is very easy to accomplish. With a good vegetable stock, you will be able to create a variety of different recipes using this easy method.

return to home page from soup stocks