How the French Make Stock Without Trying

Today's Tip

Stock is a by-product in a French kitchen, not a project. Bones and vegetable trimmings accumulate in the freezer until there are enough, and then they become stock while something else is happening.

Try This

Start a freezer bag for onion skins, carrot ends, leek tops and chicken carcasses. When it is full, cover with cold water, bring barely to a simmer for three hours, and strain.

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