Stocks are the foundation of great cooking. You’ll taste the difference good stock makes in every recipe you prepare. My stocks are based on the ones we use in my restaurants. They’re cooked down for hours and deliver rich, full bodied flavor. Fat Free, and very moderate in sodium, and, you can feel great using the best!
	All Natural Chicken Stock This is the most versatile stock. It’s basic ingredient in chicken soup, many sauces and stir frys. Use chicken stock instead of water when you prepare rice, couscous and other grains on the stove-top, and turn ordinary side-dishes into restaurant quality ones. My chicken stock is so tasty you’ll enjoy it just poured into a mug and heated in the microwave for a cold weather warm-up.)  All Natural Beef Stock Beef stock is the base for classic French Onion Soup. It’s the foundation for Beef Bourguignon, and perfect when you’re slow cooking meats in the oven, crockpot or on the stove top. Add a little beef stock when you reheat leftover beef or pork. You’ll add flavor, moisture, and tenderness. It’s delicious all by itself, served in a mug or bowl. Organic Vegetable Stock This is the most flavorful vegetable stock you can get in a box. Use it in seafood sautés, ratatouille and vegetable stews. Instead of water, use vegetable stock in rice, risottos, couscous and other stove-top grains. It’s a rich but no-fat base for lighter pasta sauces too.