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Stocks

5 entries

The recipes we actually cook.

Method stocks

Stock

One method for every stock: roast, extract, lift out the solids, reduce, strain. Only the extraction time changes, and the bones set it.

Read4m
Japanese WTF +1

Basic chicken ramen stock

This is the basic chicken ramen stock I use for my lunch ramen (when working). It’s a hybrid of a French and a chintan-style stock, with ingredients that are easy to find.

Cook3–4h
French WTF +1

Beef stock

This is a rich stock that uses the bones left over when buying and breaking down whole cuts.

Prep20m
Cook~2h
world WTF +1

Chicken or turkey stock

This is a rich chicken or turkey stock that uses the bones left over from breaking down whole birds. Great for soup, sauces, and consommé.

Prep45m
Cook45m
world stocks

Rich veg/mushroom stock

This is a rich vegetable stock, a perfect replacement for beef stock in soups and stews. It’s simplified with a French profile, but can easily be adapted to phở, ramen, or any cuisine with a few add-ins. This recipe blends the method from …