SOUPS: A good stock forms the basic ingredient of any home-made soup, and is so much more preferable than canned soup bases or the packaged soup-mixes. Here are 4 basic stocks for soup using meat and poultry as main ingredient.

BEEF STOCK:

2 lb. beef shank, cut into chunks                                

1 onion, quartered

1 carrot, cut into chunks                                             

1 large tomato, halved

1 parsnip, cut into chunks                                           

1 turnip, cut into chunks

1 leek                                                                          

4 black peppercorns

2 tbsp. butter                                                               

15 cups water

additional beef bones if desired, optional

Wash bones, if using, and remove excessive fats. Cover beef and bones with the water in a large saucepan. Cover pot & bring to a boil over high heat. Reduce heat and simmer over medium-low heat for 1 hour. Skim and remove the surface fat and floating particles, and strain.

Melt butter in large stock pot, sauté vegetables over medium heat for 10 minutes, being careful not to let vegetables burn.  Add the strained liquid, cover pot & bring to a boil. Then reduce heat & simmer stock for 2 hours.

Strain the stock again. Cool and keep in refrigerator until needed. Remove excess fat before using.

BASIC CHICKEN STOCK:

1-2 lb. chicken parts, or thighs and legs, blanched in boiling water, skin removed, or the carcass of 1 cooked chicken

1 large onion, quartered                                              

2 stalks celery, chopped coarsely

2 carrots, cut into large pieces                                     

bouquet garni: tied in several layers of cheesecloth--optional

    1 bay leaf                                                   

    4 white peppercorns

    1 onion, stuck with 4 cloves 

10-12 cups water

Put all ingredients in a large stock pot.  Bring to a boil, reduce heat and simmer for 3 hours. Strain and cool. Remove as much oil from the surface if possible. Stock may be made in advance & freeze until needed. Remove solid fat & defrost in the fridge.

Recipe may be doubled or tripled for larger quantity of stock.

VEAL STOCK:

2 lbs. veal bones                                                         

4 oz. veal, chopped

½ tsp. salt                                                                    

4 white peppercorns

10 cups cold water                                                      

1 each of chopped onion, celery stalk, & carrot

Wash the bones and remove excess fat. Place bones, meat and water in a heavy saucepan and bring to a boil. Skim then add vegetables. Cover and simmer the stock for 3 to 4 hours.

Strain the stock and refrigerate.

Remove any surface fat before using.

TURKEY STOCK:

carcass of a roasted turkey,                            

1 large onion, stuck with 2 cloves                               

2 each leeks & carrots, chopped                                             

2 tsp. salt                                            

1 stalk celery, chopped

1 clove garlic                                                              

bouquet Garni: using a cheesecloth bag, put in

    10 peppercorns                                           

    6 sprigs parsley

    1 tsp thyme                                                 

    1 bay leaf

In a large stock pot, cover turkey carcass with 12 cups water. Bring to a boil over high heat, skimming any froth that rises to the surface, and cook for 10 minutes.

Drop in the bouquet garni bag and vegetables.  Simmer the stock for 2 to 3 hours.

Strain the broth, pressing hard on the solids, and let it cool. Chill the stock and remove the fat.  The stock may be frozen.