Roasting the bones and vegetables in the oven first until they brown adds a deeper color and richer flavor to any stock. While in a pinch, almost everyone turns to canned chicken broth upon occasion, all of the recipes in this book will benefit hugely from homemade stock, whether it be this darker version or a simple homemade chicken stock. Note: If using veal bones, ask your butcher to cut them for you.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.