Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

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If you cook a little or a lot, you should have a few fine stocks on hand. Years ago it was acceptable to use canned broth instead of homemade in a pinch. Sad to say, this is no longer feasible because most canned broths are loaded with salt and preservatives. A canned broth reduced for richness would be so salty it would make the dish inedible.
It is not hard work to make a good stock. After the initial assembly of ingredients, the stock can simmer untended for hours. Stocks will keep for a few days in the refrigerator, but it is best to make a large batch and freeze it in small portions.