Preparation info

  • Meat and chicken stock recipes make about

    three quarts

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Using stocks in place of water in a recipe gives an added dimension of flavor, so they’re well worth making and using if you can. Many of the stocks in this book are described within the recipes, but here is a general method of making a variety of stocks.

The key to making good stock is to simmer it very slowly for a long time, with only a few bubbles breaking on top of the pot. Slow-cooked stocks come out clear and full of flavor. The longer you cook a stock, the more intense it ge