Making stocks in a restaurant kitchen is a near-religious experience. The pots are towering, the vapors waft steamily around their rims, and submerged in the depths is a holy mix of bones and aromatics decreed by the chef on the first day of the restaurant’s creation. There are strict rules for their skimming and straining, and novice cooks are often judged on their care in tending them.
The reason for all the sanctity is well taken! A stock is a primary building block, and the sauc