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STOCK

POULTRY STOCK

Poultry bones, like chicken, duck, quail, turkey (or rabbit)
Vegetables (carrots, celery, corn, garlic, leeks, onions, parsnips, turnips)
Herbs (bay, parsley, sage, thyme)
Spices (cloves, juniper, pepper)

Simmer for 2–6 hours

FISH STOCK

Fish bones and shrimp shells from non-oily, white-fleshed fish. Bones must be impeccably fresh.
Vegetables (carrots, celery, corn, garlic, leeks, onions, parsnips)
Herbs (bay, parsley, thyme)
Spices (coriander, fennel seeds, pepper)

Simmer for 1 hour

MEAT STOCK

Meaty bones and scraps (beef, bison, game, goat, lamb, pork)
Vegetables (carrots, celery, garlic, leeks, onions, parsnips, turnips)
Herbs (bay, parsley, thyme)
Spices (clove, juniper, pepper)

Simmer for 4–10 hours

VEGETABLE STOCK

Vegetables (cabbage leaves, carrots, celery, corn, leeks, onion, parsnips, turnips)
Herbs (bay, parsley, thyme)
Spices (clove, coriander, juniper, pepper)

Simmer for 1–2 hours


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