Soup stock recipes Soup stock recipes Stocks are the basis for most soups and sauces and are one of the most important basics in food preparation. Most home cooks these days purchase stocks prepared. However, gourmet chefs often want stocks that are made fresh and to perfection. Some recipes even require homemade stocks. This article reviews the general types of stocks and gives basic steps for how to prepare them.
White stock is made from unbrowned meat and bones of beef, veal, or poultry.
It has a full, rich flavor with little or no color. The browning gives the stock its color and roasted flavor. Fish stock is made by poaching a mild-flavored fish or fish bones. Fish stock must be carefully prepared so that the fish bones don t cloud the stock. Sweat the bones before adding the liquid.