How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Basic Stock?

You need 6 ingredients. The key ingredients include: About 2 quarts cold water, Vegetable trimmings from the recipe(s) you are serving, or 1 medium onion, unpeeled and quartered 1 large clove garlic, unpeeled and quartered 1 rib celery, Bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe(s) youre cooking, or:, 1 1/2 to 2 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc., and more.

Is Basic Stock suitable as meat & poultry?

Yes, Basic Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Basic Stock?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basic Stock Recipe

Name: Basic Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: About 2 quarts cold water; Vegetable trimmings from the recipe(s) you are serving, or 1 medium onion, unpeeled and quartered 1 large clove garlic, unpeeled and quartered 1 rib celery; Bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe(s) youre cooking, or:; 1 1/2 to 2 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc.; 1 1/2 to 2 pounds beef shank (preferred) or other beef or turtle bones; 1 1/2 to 2 pounds pork neck bones (preferred) or other pork bones

Basic Stock – a delicious recipe with cold water, serving, poultry, backs, beef shank, pork neck. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

About 2 quarts cold water
Vegetable trimmings from the recipe(s) you are serving, or 1 medium onion, unpeeled and quartered 1 large clove garlic, unpeeled and quartered 1 rib celery
Bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe(s) youre cooking, or:
1 1/2 to 2 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc.
1 1/2 to 2 pounds beef shank (preferred) or other beef or turtle bones
1 1/2 to 2 pounds pork neck bones (preferred) or other pork bones

Frequently Asked Questions

Quick Info

Servings
4 servings
Category
Meat & Poultry

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Basic Stock

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