Stocks and broths are the foundation of good cooking, yet information on their use is often relegated to the introductions or appendices of cookbooks.
The recipes you’ll learn in this workshop place a playful emphasis on the value of zero waste, turning spent bones, produce seconds, and leftover animal fats into practical products to use around the home. You’ll learn what to do with the carcass of a store-bought roast chicken and how to make every inch of your vegetables go further.
A good stock takes time. This is part of the pleasure—making stocks is meditative and meaningful, if you allow yourself the occasion. Building a stock often happens in the background of most kitchens—a smell that permeates a residence, a gentle warmth that radiates from the kitchen. You’ll come away inspired by teacher Rachael Mamane’s approach to truly slow cookery and her effervescent love for food itself.