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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
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As I pointed out in “Basics”, the use of stocks, when called for, or substituted for water, is almost essential to make an “outstanding” dish. The flavors added to the final product are well worth the work put into making the stock. If you do not have the time, however, there are products at your local grocer that you may want to substitute. I highly recommend using stocks, but, in a pinch you may want to use, low sodium chicken broth, beef consommé (canned beef broth is generally too high in sodium), or vegetable broth. When making soup, a good chicken or vegetable stock is absolutely imperative. This stock is referred to as your base, to which you add your other ingredients. Some soup recipes start as a stock already so there is no need for a prepared stock.

Below are recipes for a few stocks which are among the most essential. In some recipes a different stock may be needed, in which case a recipe for that particular stock will be included.

The stocks, when prepared, can be stored in a refrigeration unit or frozen if space is not allowed. The veal and chicken stocks do take some time but I think you will find they are well worth the time and effort.


Dish ThumbnailVegetable Stock
Difficulty Level: EASY
Dish ThumbnailChicken Stock
Difficulty Level: EASY
Dish ThumbnailVeal Stock
Difficulty Level: EASY
Dish ThumbnailBrown Chicken Stock
Difficulty Level: Easy
The chicken bones and vegetables are roasted to give this stock full flavor.
Dish ThumbnailCourt Bouillon
Difficulty Level: Easy
A seasoned liquid for poaching seafood
Dish ThumbnailDuck Stock
Difficulty Level: Easy
Use duck stock for braising game birds or for the accompanied sauce
Dish ThumbnailFish Fumet
Difficulty Level: Easy
A clear fish stock with multiple uses

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