All cooks want to make food that is full of flavor. Do not add water, because water does not add flavor. When a recipe calls for water, substitute stock (chicken, beef, or fish) or wine or other flavorful liquids.

Stock is the foundation of cooking, because it is necessary in soup, sauces, and so many other dishes (including rice and pasta). Without stock, cooking is not possible.

Yes, it is easy to purchase stock, but here is a simple recipe:

Chicken Stock

• bones from a chicken (or backs or wings), cut up
• 1 onion, cut up
• 1 carrot, cut up
• 1 celery rib, cut up

Put all of the ingredients in a pot and just cover with cold water (the less water, the more flavorful the stock will be). Bring to a boil. Skim off the scum (protein) that rises to the top. Turn down the heat and simmer for 6 hours. Strain through a fine-mesh strainer. Refrigerate. Skim off the fat that rises to the top. Freeze or use in a multitude of recipes. To speed up the cooking time, use a pressure cooker, which makes great chicken stock in one hour.

Note: Blond chicken stock is made from uncooked bones and the stock is pale. Roasted chicken stock is made from cooked bones and the color of the stock is much darker. Both kinds of stock can have great flavor, but different uses. (Roasted stock is inappropriate for potato soup, but great for a sauce.)