“…I prefer to make what is known as a double stock—in culinary-school terms, a fortified stock, or, Frenchily, a consommé, which classically refers to a clarification of the broth, and perhaps also the meat of more than one species. Whatever name you assign to it, the preparation can be summed up like this: when making stock, use stock as a base instead of water. The result is the most magnificently rich liquid, a concentrated essence of the sort that makes people sink, at first slurp, into a sighing surrender.”
-Helen Rosner, “Thanksgiving Double Stock.” The New Yorker. November 11, 2018.
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