Little Stocks

Preparation info
    • Difficulty


Appears in
Ten Vineyard Lunches

By Richard Olney

Published 1988

  • About


  • 1–2 carrots, each cut into 3–4 pieces
  • 2 onions, quartered
  • 2–3 garlic cloves, unpeeled, bruised


The stocks of the home kitchen are leftover pot-au-feu or poule-au-pot broths or little essences eked out of bones, broken-up carcasses, offal and trimmings of the principal ingredient of the dish in preparation, precious sources of flavor that are too often carelessly discarded. When stock is required for a braised vegetable, as for the artichoke bottoms in