The Art of Making Savory Stock: A Home Cook's Guide: From Scraps to Liquid Gold

The Art of Making Savory Stock: A Home Cook's Guide: From Scraps to Liquid Gold

What if the vegetable ends, wilted greens, and chicken bones you usually throw away could become the most flavorful, nourishing ingredient in your kitchen? Every week, we discard perfectly good ingredients—carrot tops, celery bases, chicken carcasses—that could be transformed into rich, golden stock. In The Art of Making Savory Stock, discover how this ancient kitchen practice can revolutionize your modern cooking while reducing waste, saving money, and creating something truly nourishing from what would otherwise be thrown away. Through warm, personal storytelling and practical instruction, you'll follow one home cook's journey from buying boxed stock at the grocery store to never being without a jar of homemade liquid gold in the refrigerator. Learn from real experiments and honest mistakes (the Great Corn Stock Incident of 2023) as you discover: The essential trio of ingredients that forms the base of every great stock Which vegetables to save and which to avoid How to customize stock for drinking by the mugful or using in recipes Why a pressure cooker makes better stock than the stovetop method Complete step-by-step instructions with troubleshooting tips Delicious recipes that showcase your stock's versatility More than just a how-to guide, this book celebrates the satisfaction of extracting every bit of nutrition and flavor from your food before composting. It's about knowing exactly what goes into what you eat, avoiding single-use packaging, and having the pride of serving something you made entirely from scratch. Written by a home cook for home cooks, The Art of Making Savory Stock transforms stock-making from intimidating culinary technique into an accessible, rewarding practice that fits seamlessly into modern life.