Little Stocks from Ten Vineyard Lunches by Richard Olney

Name: Little Stocks from Ten Vineyard Lunches by Richard Olney
Ingredients: depending on the stock’s use and what is at hand: poultry carcass, wingtips and neck, broken or cut up, or lean beef and veal trimmings (or ‘Stewing’ meat), broken-up veal shank, etc.; salt; 1–2 carrots, each cut into 3–4 pieces; 2 onions, quartered; 2–3 garlic cloves, unpeeled, bruised; 1 small celery stick, or sprig of fresh louage; 2–3 large sprigs of fresh thyme; 1 bay leaf; 1 parsley root, if available, scraped and washed, or parsley stems

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The stocks of the home kitchen are leftover pot-au-feu or poule-au-pot broths or little essences eked out of bones, broken-up carcasses, offal and trimmings of the principal ingredient of the dish ...

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Cooking tools:

Stockpot
Stove
Chef's knife
Cutting board
Fine-mesh sieve
Ladle

Ingredients

depending on the stock’s use and what is at hand: poultry carcass, wingtips and neck, broken or cut up, or lean beef and veal trimmings (or ‘Stewing’ meat), broken-up veal shank, etc.
salt
1–2 carrots, each cut into 3–4 pieces
2 onions, quartered
2–3 garlic cloves, unpeeled, bruised
1 small celery stick, or sprig of fresh louage
2–3 large sprigs of fresh thyme
1 bay leaf
1 parsley root, if available, scraped and washed, or parsley stems