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Jewish Recipes --> Kosher Grocery Store --> Kosher Food
Stock is a flavored water preparation. It forms the basis of many dishes, particularly soups and sauces.

Preparation

Traditionally stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following:

Meat

Leftover cooked meat, such as that remaining on poultry carcasses, is often used along with the bones of the bird or joint. Fresh meat makes a superior stock and cuts rich in connective tissue such as shin or shoulder of beef or veal are commonly recommended, either alone or added in lower proportions to the remains of cooked poultry to provide a richer and fresher-tasting stock. Quantities recommended are in the ratio of 1 part fresh meat to 2 parts water.

Recipes:

Recipes

Kosher Chicken Broth
Kosher Certification: OU

Kosher Chicken Broth
Kosher Certification: OU

Kosher Beef Broth
Kosher Certification: OU
Better Than Bouillon Kosher Vegetable Base -- 8 oz

38 Servings
Kosher For Passover and All Year Round
Makes 9.5 Quarts of Broth
Made From Seasoned, Concentrated Vegetables

Kosher Certification: Star K

Better Than Bouillon Kosher Vegetable Base Directions

Refrigerate After Opening.

Basic Stock Recipe: Dissolve 1 tsp Superior Touch Kosher Vegetable Base into 1 cup (8oz) boiling water or 1 1/2 tbsp into 1 quart of water

Supplement Facts - Serving Size: 1 Teaspoon

  • Servings per Container: About 38
  • Amount Per Serving % Daily Value
  • Calories 10
  • Calories from Fat 0
  • Total Fat 0 g 0%
  • Sodium 620 mg 26%
  • Total Carbohydrate 2 g 1%
  • Sugars 1 g *
  • Protein 0 g *
*Daily value not established.
Other Ingredients: Vegetables and concentrated vegetables (carrot, celery, onion, and red beet) salt, sugar, olive oil, potato starch - Modified, onion powder, garlic powder.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods