Whether it’s a stock made up of fish parts, chicken scraps, or the bones of herbivores; whether it’s made in a couple of hours or if there’s a pot always simmering on the back burner – in some places, the same pot will simmer for years – without good, nourishing stock, soup would be little more than flavored water. . . . → Read More–>>>: Demi-Glace – MirePoix Vegas Style!