Stock, Broth & Bowl: Recipes for Cooking, Drinking & Nourishing

By Jonathan Bender

Stock up on ways to make—and use—these versatile, flavorful building blocks of good nutrition.

Whether you’re a seasoned cook or have never set foot in a butcher shop, Stock, Broth, and Bowl will help you dip your toe in the wildly popular bone broth pool. This book teaches you to prepare nine different stocks with straightforward recipes that are the foundation for great comfort food and the building blocks for creating nourishing drinking broths. You’ll learn about sourcing ingredients, having the right kitchen tools, and straining and storing stock.

There are nine stock recipes in this book, including a recipe for bone broth and how to doctor it. You’ll recreate the essence of a multi-meat broth and discover the essential sweetness of root vegetables with a vegetarian broth. Stock, Broth, and Bowl also includes 20 recipes for turning stock into broth, into a delicious drink, or into dinner. The recipes range from one-pot meals like a savory bread pudding or decadent pot roast to broth-based cocktails. Get comfortable. Get simmering. Get well stocked!

“A book for those who want to be exceptional cooks.” —John Currence, author of Pickles, Pigs, and Whiskey

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Dec 8, 2015
• ISBN: 9781449474492

Book preview

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Other books by Jonathan Bender

Cookies & Beer

LEGO: A Love Story

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To my mom, who makes chicken soup that cures all ills. And to my grandmother, the only woman who could ever get me to eat creamed mushroom soup out of a can.

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Contents

Introduction

root

The Roots Stock

Perfect Green Hummus

Caramelized Onion Bread Pudding

root

Gentle Pig Stock

Posole Verde

Red Beans & Rice

Chileatole

root

Beef Stock

Stockyard Bison Chili

Chuck Eye Pot Roast

root

Carnivore Stock

French Onion Soup

Ancho Chile Chicken Tacos & Guacamole

root

Broth Cocktails

Bloody Bull

Pig Man on Campus

Gin & Jus

Root Seller

root

Bone Broth

Grilled Corn, Black Bean & Quinoa Salad

root

Orange & Guajillo Chile Turkey Stock

Braised Short Ribs

Tortilla Turkey Soup

root

Lemongrass Chicken Stock

Wednesday White Bean Soup

Pretty Pink Pasta

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Cremini Mushroom & Thyme Stock

Mushroom Risotto

Mushroom Bourguignonne

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Shrimp & Fine Herb Stock

Mussels in Shrimp Broth

Seafood Stew

Contributors

Acknowledgments

Metric Conversions & Equivalents

E-Book Index

Introduction

Stock is the little black dress of your fridge.

It can be sexy, but it’s more likely to be sensible. It’s great on its own, but it is, by nature, unfinished. Think of it as a perfect start. It gives you the base that you can then accessorize or build on to make that killer outfit, which, in this case, is a righteous cup of drinking broth or a dinner that sparkles because it starts with the stock you’re about to learn how to make.

Stock shouldn’t be a convenience food—it takes time to develop flavor. But that doesn’t mean it can’t make your life more convenient. Stock and broth are being touted as miracle cures. And they are miracle cures . . . for your meal plan.

Stock, Broth & Bowl is about investing time and effort in the beginning of the week to help you eat well the entire week. I’m breaking down stock to its base elements, giving you options—whether it is made with animal bones, root vegetables, or shrimp shells —because the versatility of stock is its true beauty.

The nine stocks in this book intentionally build in complexity from straightforward bone-based creations to spiced and sweet pots of liquid great for drinking or braising. Chefs Alex Pope and Todd Schulte, who own a butcher shop and a soup company respectively, developed the stock recipes. That’s because outside of grandmas, butchers and soup makers are the people who best know what to do with bones and stock.

The stock recipes are also right-sized. The goal is to let you produce enough, 2 to 3 quarts, to have a few cups of drinking broth during a week, as well as make the one or two recipes provided for each stock. I don’t want this to be a flash in the flavor pan for you. Let’s treat this like a summer camp romance: Fall in love with something new every week, and if it turns out you want to keep writing after you get home from camp, you can easily double what’s recommended and store your extra stock in the freezer.

The first way the stocks become finished broths is through an infusion of herbs or aromatics. This gives you something to sip while you think about what you want to cook for the upcoming week. I’ll share three suggestions for each stock, but my hope is that you’ll take these as suggestions, not gospel. Broths are best treated like taco bars and frozen yogurt shops—cram them full of what you love and just try not to put together too many flavors that conflict (read: gummy bears and anything else).

The lunch, dinner, and side recipes that follow are designed to show off the time you spent building flavor in stock. The Braised Short Ribs are straightforward to prepare but have spice and brightness because of the Orange & Guajillo Chile Turkey Stock. There’s also a host of one-pot meals like the Ancho Chile Chicken Tacos, which follow the same path as the stock—a little bit of prep and a lot of unattended cooking time in exchange for an Instagram-worthy dish.

Stock has long been a part of what makes food delicious. And now broth, its finished, seasoned counterpart, is finally getting some of the same heat. On a cool fall day, I had a cup of The Roots Stock infused with lemongrass and a Pig Man on Campus cocktail later in the afternoon. The flavors weren’t the revelation. The revelation was the idea that broth can be so easily integrated into my diet in meaningful and tasty ways.

This is about being realistic about the time you can commit to making stock or preparing drinking broth. You’re not opening up a soup shop, but you can make a soup that makes friends think you should. You are not a pot watcher. You don’t want to stand over a stove for hours on end, moving a wooden spoon in