stock

I previously posted on a way to make a turkey that would leave you with the bulk of the bird's uncooked skeleton, and I promised some tips for how to make good stock. Making stock involves cooking, in water, stuff that imparts flavor, such as meat and vegetables. But there are a few guidelines that will produce better stock. Here they are: If you wouldn't eat it by itself, consider not using it in the stock either. This does not apply to things such as onion skins, which are a great addition to stock. But don't use anything that is off. Use excellent water preferably clean tap water.…