Like most people, I rely on boxes and cans of stock from the grocery store. I usually think about making my own when I need some and the cupboard is empty. But Jennifer McGruber in her new book, Broth & Stock from the Nourished Kitchen, makes me want to fill the stove with pots of simmering liquid.
From using the left over bones from a meal and scraps of veggies to 'trotters' and chicken feet, McGruber makes a case for making and storing your own broth. The bonus is she gives recipes for then using the broth and stocks as a base for some simply delicious soups.
I can see a lot of soup bowls in my future!
Note: I received this book from Blogging For Books in exchange for a fair review.