There are a handful of items in my apartment refrigerator that span seasons: an open box of baking soda, sticks of butter, blocks of feta, plastic casings of my favorite goat cheeses, jars of kosher dill pickles and, most importantly, a box or two of store-bought chicken stock.
Not to be confused with chicken broth, stock is made by simmering chicken bones, mirepoix (carrots, celery and onions), herbs (like parsley, thyme and bay leaves) and salt and pepper in water. It’s rich, thick and deliciously gelatinous. It’s also mild in flavor, making it an exceptional canvas for seasoning and aromatics. It’s essentially liquid gold in a box (if you buy it pre-made) or a stockpot (if you make it from scratch), perfect for adding depth and a boost of collagen to your grains, stews and gravies.
