Taking Stock

Time to make soup, a walk through the Village in snow, a summer cocktail for winter, book and movie and TV recs, and more ...

I’ve long lamented the fact that most people think that making stock is an elaborate project. I suppose it can be—if you set out to make a gallon of brown veal stock (maybe one of the great miracles of the kitchen). But not for four cups of chicken stock from the carcass of roasted (or rotisserie) chicken.

As we dig out from under two feet of snow, I tho…