I just had lunch at one of my favorite spots here in London, Phat Phuc Noodle Bar (http://www.phatphucnoodlebar.com/index.htm). I always order the same thing, Pho Ga, which is basically a chicken broth soup with some veg, noodles and sliced chicken breast. How can something so simple be so good? Then I realize, it’s the stock, stupid. I immediately have flashbacks to my first few months at the French Culinary Institute, sweating over massive pots of newly made stock while my instructor screams at me, “zis is za foundation of all good food…za building block of food zat you don’t deserve to cook!!!”
Anyway, years later, I realize he was spot on…but if stock is so important why don’t more people make it? Writing a blog about stock might not be the most exciting of reads but it should be one of the most valuable. Making your own stock is dead easy and essential to fine home cooking. Post Thanksgiving I dumped the turkey carcass along with some vegetables into a large pot of water and simmered for a few hours. Skim, strain and cool…it’s that easy. I now have a great turkey stock for Mrs. Steadman’s turkey chili. Continue reading →