Stock is important in the kitchen - it's the basis of soups, sauces, gravy and risottos and making a rich homemade stock can even set a great restaurant apart from a good one.
There are a number of different styles and ways to make stock and hundreds of different techniques, but at their simplest most stocks require bones, vegetables and water.
Here's a selection of videos to help you make your own stock at home, from chicken to beef and vegetable to veal.
Once you've learned how to make a great stock the next thing, why not try mastering a consomme? Find out how in our select recipes here.
How to make homemade stocks
How to Make Home-Made Chicken Stock
Chicken stock is a classic stock to have on hand, as you can add to mostly anything. It’s great in soups, sauces and as an accent to potato, stuffing and rice dishes. Chicken soup just wouldn’t be the same without it.
Here's Gordon Ramsay proving just how easy it is to make and in just half an hour.
Throw in all the essential ingredients; chicken carcass, onion, chunks of leek, carrot, sticks of celery, whole garlic bulbs, a sprig of thyme for depths of flavour, bay leaves, fresh parsley, lightly crushed peppercorns, a pinch of salt and cover with cold water. Bring to the boil and then reduce the heat. Skim of the grease and impurities to avoid the stock becoming cloudy. After simmering for 30 - 40 mins strain the stock through a fine-mesh sieve.
How to make shellfish stock
Andrew Zimmern shows us how to make a rich shellfish stock with all those saved up shellfish bones and shells!
The ingredient list is as simple as; onion, bay leaf, tomato paste, shrimp and lobster shells, celery, carrot and chicken stock, with some salt and pepper. Once it's simmered for a couple of hours strain the stock off being sure to squeeze out all of the tasty liquid from the solids.
How to make a master stock
Chicken stock meets pork stock in Brad's simple master stock with turkey wings and chicken wings - roasted off for colour and flavour. And the secret ingredient - smoked ham hocks!
How to Make Turkey Stock
Making turkey stock is a natural progression after Thanksgiving or Christmas. Watch this recipe for boiling up a tasty broth - dried mushrooms add an extra umami boost.
How to Make Beef Stock
Hearty and strong, beef stock makes a great base for stews. Beef stew also adds depth to French onion soup and braised meats. This recipe from Chef Steps shows how to maximise on flavour in less time using a pressure cooker.
How to Make Vegetable Stock
Light and delicate, vegetable stock can be used to substitute chicken, veal or beef stock and is ideal in soups and sauces. Watch David Kinch from 3 Michelin starred restaurant Manresa, at work in the video below on how to pump umami flavours into your veg broth.
How to Make Fish Stock
Fish stock is essential when cooking seafood. It can be made from virtually any fish or crustacean and adds loads of flavor to dishes. Fish stock is the soul of bouillabaisse. Watch the team at Chef Steps boil up a mean fish stock.