Homemade stock is a culinary gamechanger, and the best part is you don’t need mad skills to make it. Put aromatic vegetables such as onions, carrots and celery in a pot with bones, meat, and herbs (or skip the bones and meat), cover with water, and simmer. After a few hours (or in the case of fish stock, mere minutes), you’ll have a flavorful liquid that’s a base for homemade soups or sauces. Strain your stock and store it in the freezer. Next time you’re craving a bowl of homemade soup you’ll already be halfway to the finish line.
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Cooking is an Art and a Science celebrates the essential elements of cooking. Browse our online library of videos to learn culinary terms and simple techniques. Then, look for Cooking is an Art and a Science menu items in your Bon Appétit café. It’s a delicious way to discover the craft behind your cuisine.