Quick. What comes to mind when you think of stock?
Sadly, a lot of us think of tin cans or waxy boxes. From their shiny, happy faces, the packages shout “All-Natural,” “Lower Sodium,” Rich-Tasting.” But then I take a swig—yes, I swig broth—and the truth is revealed. Sure, some are, indeed, lower-sodium—when compared with a salt lick. But the murky liquid inside is a flatliner, one with nary a pulse of flavor, despite being riddled with octosyllabic ingredients that sound as if they belong in automobile lubricant.
Shame, shame on us.
It doesn’t have to be that way. Homemade stock, simmered for hours with as many bones as you can cram into the pot, isn’t only trés facile to make, it’s a thing of beauty, filling the house with the unmistakable scent of nostalgia. Standing in front of that burbling pot, the steam opening your pores and filling them with its animal essence, you have a sense of purpose. You feel like one of those earnest people in wartime posters, wrench in hand, ready to defeat the Axis powers and be back at the table in time for dinner. Read more »