Method

The stock pot broth is the first stage in the broth-making process where bones, carcasses, tough, flavourful and gelatinous meats are gently cooked along with aromatic vegetables and herbs to extract the maximum flavour. At the end of the cooking they have surrendered everything to the liquid, their flavour exhausted. (Large pieces of meat or fish or whole vegetables can be added to this and cooked for the appropriate time and then removed.)

This liquid, call it what you will, though it is used in the professional kitchen as the foundation for sauces, stews, etc., is now also a broth in its own right and may be served simply with some herbs, chopped salad vegetables, chopped meat garnish, or lightly cooked vegetables. Or it can be used as stock in other dishes.