stock

I love to cook, but I love my laziness more. Most of the time, this intersection of personal interests yields little of interest, but every now and then, I have a eureka! moment that’s worth sharing.

In the past couple of years I’ve come to appreciate the goodness of an off-the-cuff pan sauce. A bit of stock, a bit of wine, some aromatics, and then a bit of thickening agent (either some kind of fat, or arrowroot starch dissolved in water) for a good mouthfeel. Reduce, plate, eat.

All well and good, except for that first ingredient - the stock. The standard way of making it drove me absolutely batty: freezing/saving trimmings (bones, etc.) until you’ve got enough for a big batch, then plunking them into a lot of water in the large honkin’ stockpot, along with whatever various aromatics (peppercorns, bay leaves, carrots, onions, etc.) I had on hand, and simmering for ages upon end until the bones give up their lovely useful flavors to the water.