A proper stock is simple, soulful and full of potential
There is a pot of broth on the back ring of the hob, only the occasional blip-blip reminding me of its beatific presence in the kitchen. A simple thing, water infused with onions, sweet roots and woody herbs – and of endless opportunity. Making stock is something I very much enjoy. Without recourse to a chicken carcass or a beef bone, the task becomes a challenge, but also an opportunity, to produce a kitchen basic that can be both subtle and complex.
I have always treated stock, a simple broth, as a basic building block and a plaything
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