making stock

My dear friend E asked me about making stock recently, and I figured I might as well do this in a blog entry instead of an email, so as to better share the wealth.

I make stock all the time. Basically whenever I have enough roasted birds carcasses collected in my freezer. I’ve talked about this before, but I didn’t really talk technical.

Stock is simple. It’s easy. If you think it’s difficult, you’re working too hard on it. In a nutshell, all you’re doing is putting bones, and usually vegetables, in a pan with water, and simmering for hours. That’s pretty much the whole story. You’ll find books – like Michael Ruhlmann’s Elements of Cooking – which will leave you thinking you need to devote days to making veal stock or why bother. Ruhlmann’s book is great, but he makes that mistake of speaking as if to experts when giving basic tips. Yeah, I’m sure his results are great, but so are mine even when I do everything different that he says.

Make it easy, or you won’t do it. You’ll buy a box or a can.

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