Foundation of Cooking
Whether it's beef, fish, chicken or veggie, stocks are the base of most soups, sauces, stews and broths. A great stock will make a dish. The French call them "fond," which actually means foundation of cuisine.
What goes into a stock? Food scraps you would normally throw away! Save your meat bones for stock preparation. And while this recipe uses fresh, whole vegetables, I like reducing the waste from my kitchen by saving veggie scraps for use in my stocks. Instead of composting your carrot peelings, scallion bases and mushroom stems, throw them in the stock pot!
Nothing makes a house smell like a home than a good stock simmering away in the kitchen. So take your time, buy -- or grow -- the best ingredients and enjoy!