Keeping Stock...Its Always Brainy!

Leaner cooking and eating can and should begin with stock. Besides being a simply yet brainy source of nutrition, having stock around, keeping stock, allows you to create various soups, sauces and even gravies.

Here is a list of some of the best basic stocks. Most stock starts simply by boiling any meat product with a pinch of salt/pepper, one onion/leek and stalk of celery/carrot. Any, those added vegetable items can be easily drained off and served on the side.

In this way, you are left with a clear/clean stock which can become or assist in making other delicious soups/meals.

Beef Stock:
4 quarts of water
1 Beef Shank
1 large bone (hock)
1 large onion
3 tbs of salt
1 bay leaf

Chicken Stock:
4 quarts of water
1 whole chicken or thigh/wing pieces
1 large onion and one stalk of celery/leek
3 tbs of salt along with a pinch of black pepepr

Veal Stock:
4 quarts of water
2 lbs of cracked veal bone
1 lb of veal shank in chunks
1 large onion and one celery stalk
1 bay leaf with salt and pepper to taste


* You can also add a clove of garlic and or dried herbs: rosemary, mint and oregano or just parsley. Carrots are often added to stocks to create a sweeter flavor but are not necessary.