The backbone of my kitchen is homemade stock. It's what makes the difference between a decent enough cook and a deadly serious one. If you're willing to take the time to make homemade stock you can seriously up your game in the kitchen.

I make two basic stocks: Chicken and Pork. Beef stock is another beast entirely. Easy enough to make in a professional kitchen but quite a difficult road to walk down in a normal home kitchen.

This formula relates to pork stock.

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This entry was posted on March 4, 2010 at 1:11 AM. There are currently 21 comments. Print this entry.