I started to think about this recently after talking to a good friend about her new husband's first forays into the kitchen. She mentioned that he'd started to experiment with sauces and that dinner was actually ready when she got home from work. There were exclamation marks and sighs of disbelief. But quickly those exclamation marks turned into notes of confusion: why was he obsessed with making stocks? And not just any soup stock, but veal stock?
So it got me thinking: with homemade stocks, how far would you go? Do you make your own vegetable or chicken stocks? What about fish stock or beef stock? Where do you drawn your line?
Related: Make or Buy? Chicken Stock
(Image: Emma Christensen)