The Scrumptious Chef Master Stock Is Four Years Old

On December 21st, 2015 we embarked on our journey towards master stock. Since that day, at least once a week, we broke the stock out of the fridge, put freshly roasted or smoked bones in the stock pot, along with a few quarts of fresh cold water, and breathed life back into the old master on our gas range.

We’ve done this over 200 times.

Master stocks in China are handed down through familial generations like treasured heirlooms. Some are over 100 years old.

We have a long ways to go.

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