Here in the kitchen of the TwoJunes, we practice a kind of rough magic on the days we make stock. Our precious “stockpile” of poultry carcasses, limp carrots, slightly wilted celery stalks, withered mushrooms and forlorn parsley stems bubble contentedly in the big pot along with garlic, onion and fresh herbs from the garden. Check out our Stock Day Slideshow. Medieval alchemists toiled fruitlessly to transform base metals into gold, but the kitchen alchemist can achieve brilliant results with humble ingredients and simple techniques. Put the ingredients in the pot, bring to a simmer, then go do something else for 4 or 5 hours while the transformation takes place. Your house will smell wonderful, and once you’ve tasted difference it can make in your cooking, you’ll be hooked.
Both stocks freeze well for up to 6 months. We suggest freezing in a variety of sizes for different uses: cups, pints, quarts and half gallons to be thawed as needed for soups, sauces and gravies. We’d love to know what kind of stock your kitchens produce…beef, pork, straight-up veggie?
Next week: TwoJunes discuss better living through chemistry: not all food science is bad. Nicole investigates the beneficial properties of prebiotic starches and soluble fiber from gums.