Stock-ing Up

Knife Tip #5: How to make decent stock in 30 minutes

There are two kinds of people: those who make their own stock and those who don’t. This is a generally agreed upon fact in the foodie world, whether its fair or not, and we tend to agree. As the basis for any soup, sauce or broth, stock is kind of an essential building block.
Most chefs worth their salt carefully save any bits and pieces of veggies that can be simmered– mushroom stems, celery leaves, tomato cores etc. — to make a homemade stock. Think of it like kitchen composting.
That said, unless you are said chef, or a happy home frau or an unemployed stoner, you’re not likely to have the 2-3 hours it takes to bubble up some stock. But before you resort to shitty bullion cubes, there is a tastier and more respectable alternative.
When we find ourselves short on time and in need of stock for a recipe, we use this simple shortcut to amp up a bland broth:
Take a commercial vegetable broth, put it in a large pot, and add 2 or 3 choice ingredients (a vegetable and a fresh herb or two) and bring it up to a simmer for about 30 minutes while you prep the rest of the meal. Then just remove the added ingredient and use as needed.
An easy way of bundling up herbs, whether its basil leaves or a bunch of cilantro, is to tie them tight with a green onion, which acts as both a rope and an awesome flavor agent.
Flavor Suggestions
Fennel, Leek and Fenugreek
Coriander, Clove and Ginger
Shallot, Garlic and Chive
Celery, Onion and Carrot
Tomato, Marjoram and Oregano