I was amazed at how much I missed chicken stock, especially when making the soups and sauces that so often use it. I've found that store-bought vegetable stock just isn't rich enough--or, worse, it's too sweet--to be a replacement, and so I devised my own. View recipe here.
The Atlantic Food Channel Menu
From holiday feasts to midnight snacks, step-by-step guides to delight and impress.
View all sauces, spreads, and stocks in list form.
This article available online at:
http://www.theatlantic.com/health/archive/2009/04/sauces-spreads-and-stocks/18025/
