The Case for Overbuilding Your Stock

Making stock every week sounds cozy until you realize you are committing to chopping aromatics and babysitting a pot every Saturday (maybe even Sunday if it’s beef stock). I would rather treat stock day like a proper production: loads of roasted bones, double down on onions, carrots, and celery, and simmer slowly until the kitchen smells like a French bistro.

When the stock hits that glossy, gelled stage, don’t quit while you’re ahead! Push even further into demi-glace territory. If you’re doing it right, you can make two Silicone ice cube trays of broth, two of stock, and one of demi-glace. I only need a cube or two to turn a quick pan sauce or soup into something layered. Keep them in the silicone ice trays or slap ‘em into labeled bags once the cubes are frozen solid.

The freezer becomes a palette. Thin cubes for risottos, thick blocks for braises or pan sauces, stock blended with miso for noodle nights. and broth for adding a touch of flavor. The up-front effort saves me from having to use buillion cubes or the jar paste and lets weeknight meals taste like they simmered all day. And that roasted vegetable & tomato paste richness & depth… Get out of here!