Stock

You can make this stock with a variety of fish carcasses (from nonoily fish) or with just one type — whatever your seafood market can give you.

Active time: 20 min Start to finish: 4 hr

We like the flavor that 6 pounds of breast bones and 4 pounds of knuckles bring to this stock.

Active time: 15 min Start to finish: 1 hr

Use this stock to prepare Chicken with Parsley and Thyme Stuffing and Roasted Potatoes .

Active time: 1 1/2 hr Start to finish: 18 hr (includes chilling)

We make this rich, intensely flavored stock for our mushroom soups, sauces, and ragouts. The dried shiitake mushrooms give the stock depth and tremendous flavor. They're readily available in the Asian section of most grocery stores, but if you can't find them, substitute another variety of dried mushrooms — fresh mushrooms alone will make a weak stock. This stock freezes well.