Stock is important in the kitchen - it's the basis of soups, sauces, gravies and risottos and making a rich homemade stock is generally what sets a great restaurant apart from a good one.
There's a number of different styles and ways to make stock and hundreds of different techniques, here is a selection of videos FDL found online to help you make stock at home. From vegetable to beef, chicken to veal here's the low down on homemade stocks.
Chicken stock is a classic stock to have on hand, as you can add to mostly anything. It’s great in soups, sauces and as an accent to potato, stuffing and rice dishes. Chicken soup wouldn’t be the same without it.
Hearty and strong, beef stock is makes a great base for stews. Beef stew also adds depth to French onion soup and braised meats. Veal stock is more delicate in flavor than beef stock, which makes it great for sauces. Use veal stock to deglaze pans and thin out creamy sauces. It also works well in soups.
Light and flavorful, vegetable stock can be used to substitute chicken, veal or beef stock. It works well in soups and sauces but it won’t have as much flavor as its non-vegetarian counterparts.
Fish stock is essential when cooking seafood. It can be made from virtually any fish or crustacean and adds loads of flavor to dishes. Fish stock is the soul of bouillabaisse.