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Beef bones make a great deeply flavored all-purpose stock for soups and sauces. Simmer for about 4 hours.


A concentrated lamb stock boosts the flavor of any lamb stew or soup, especially Scotch broth. Simmer for 4 hours.


The ultimate neutral stock, it's good for soups and sauces of all kinds. Use whole or cut-up mature birds for stock (age makes birds more flavorful). Simmer for 3 hours. The meat can be used for chicken salads or potpies.

Specialty Meats

Go ahead and add the giblets (with the exception of the liver) to your poultry stock — they'll help to intensify the flavor. Parts that are high in collagen, such as chicken and pig's feet, make great additions because they add richness and body.


Veal bones contain a high amount of collagen and make for a full-bodied stock. Simmer for 3 to 4 hours.

* Timeslot discounts may vary from week to week.

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