Instructions: Creating your own cooking stocks are easier than you might imagine. They add a depth of flavor without the saltiness found in bouillon and even low-sodium canned stocks. What we have here are some basic techniques you can apply to a number of stock types.

Beef, Brown (veal and/or beef flavoring), Pork or Lamb Stock*

Arrange a collection of meaty bones, raw preferably, but cooked will do fine, in a roasting pan. For every 2-3 quarts of bones add 1/2 cup each of onions, celery, and carrots. Coat the ingredients with olive oil and roast in a 450 degree oven for 30-40 minutes, turning and basting often with accumulated oil and fat. Remove roasting pan from the oven and scoop the bones and vegetables into a stock pot. Pour off and discard the fat from the roasting pan and deglaze with 2 cups of water. Pour this juice into the stock pot and add water to cover the bones and vegetables by two inches. Add an equal amount of fresh carrots, onions, and celery to the existing veggies, a chopped tomato (or tomato paste), 2 cloves of garlic, and an herb bouquet.

Bring to a simmer, skim off scum that rises to the top. Cover loosely and continue to simmer for 2-3 hours. Strain the stock and skim off any grease that rises to the top.

*Note: if creating a lamb stock, omit the carrots.

Chicken Stock
A bit easier, omit roasting the bones, simply toss them plus gizzards and necks (no livers) into a pot to simmer along with vegetables and herb bouquet. Simmer for 1-1.5 hours. Strain the stock and skim off any grease that rises to the top.

Fish Stock
The next time your cooking with fresh shrimp, simply save the shells and toss them in a sauce pan with some onion, celery, and parsley stalks. Simmer, skim off scum, add a touch of salt, then cover loosely and simmer again for another 30 minutes. Strain and boil down to concentrate the flavor.

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