Name: Little Stocks
Cuisine: France
Ingredients: 1 parsley root, if available, scraped and washed, or parsley stems; depending on the stock’s use and what is at hand: poultry carcass, wingtips and neck, broken or cut up, or lean beef and veal trimmings (or ‘Stewing’ meat), broken-up veal shank, etc.; salt; 1–2 carrots, each cut into 3–4 pieces; 1 small celery stick, or sprig of fresh louage; 2 onions, quartered; 2–3 garlic cloves, unpeeled, bruised; 2–3 large sprigs of fresh thyme; 1 bay leaf

Preparation info

Difficulty
Complex

Appears in

Ten Vineyard Lunches

By Richard Olney

Published 1988

About

Ingredients

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

Method

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

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Little Stocks

Ingredients

Method

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