"Good broth resurrects the dead" - African proverb
The leaves are falling, the air is crisping, and in my house, the broth is simmering. November is an ideal time to start experimenting with your own broth. If there was ever a month in which I could eat soup every day, it is November. Broth is inexpensive to make while adding 5-star richness to the meals you serve at home. It is additionally great on its own to help kick a cold or flu.
I use stock (or broth) primarily for soups and sauces. Any high caliber restaurant does the same thing. If you have fallen in love with a soup or sauce when eating out, it is probably because they make their own stock.
Stock refers to a liquid made for its own sake from whole ingredients (for example making chicken stock with whole chickens and using the cooked meat for something else later), whereas broth typically refers to liquid made from "leftovers". Broth is usually what simmers here because I use leftover chicken carcasses rather than a fresh bird, though I always add fresh feet and necks as well as fresh vegetables (following the bone broth recipes in Nourishing Traditions by Sallon Fallon)
Making broth from your leftover carcasses is economical and adds value to your original purchase. Also, consuming stocks and broths allows your body to utilize proteins better so that you do not need to eat as much meat to gain the same benefit, which can save you even more.
Challenge Level One:
With Thanksgiving approaching, I challenge you to make your own stock and boil down a 5-star sauce from the turkey drippings. With cold and flu season upon us, I encourage you to stock up on stock. Keep it in the freezer to have on hand when the sniffles come. The gelatin and nutrients in broth are also good for numerous other health problems (especially digestive ones).
Challenge Level Two:
If you take the plunge and experiment with making your own broth, write about it! Or if you regularly make your own broth, share a recipe or write a reflection spurred from the simmering brew, and let me know by leaving a link in the comment section.