From Kendall’s Kitchen: Fortified and Infused Stocks
There’s something magical about the alchemy of stock-making. It’s where the humblest of ingredients—bones, scraps, and a handful of aromatics—transform into the foundation of unforgettable meals. Whether it’s a pot of rich, gelatinous chicken stock or a delicate, aromatic broth for sipping, the process is like building a story in layers.
As I prep for our class on January 21st, “Shored Up Stocks: Fortified vs. Infused,” I’ve been scribbling notes and revisiting old methods I’ve picked up over the years. Stock-making isn’t just a mundane task—it’s an opportunity to stretch ingredients and creativity, to respect the process, and to celebrate flavor at its most foundational.
Stock-Making is About Balance
In stock-making, I think of the pyramid approach from Courageous Cooking: foundations, complements, contrasts, and seasoning. Each layer matters.
Foundations: Start with the bones—literally. For fortified stocks, I love using chicken bones, beef knuckles, or fish heads. These are rich in collagen, and as they simmer, they release gelatin that gives the stock its signature body. For broths, it’s lighter. Maybe a handful of aromatics, a few herbs, and clean water.
Complements: Vegetables like carrots, onions are classic for a reason—they play well with others. But don’t stop there. Leeks, garlic, or even a parsnip can join the party if they fit the story you’re telling. Think about how they’ll flavor the broth without shouting over the main notes.
Contrasts: This is where it gets fun. Want to brighten a stock for sipping? Throw in some ginger or citrus zest. Looking for depth? Roast your bones or add a splash of wine to the pot. These small touches create dimension without overpowering the balance.
Seasoning: Here’s the tricky part—don’t go overboard. Stocks should be a blank slate to build on later. Salt lightly, if at all, and let the final dish bring it all together.
One of the joys of teaching is revisiting techniques, and I’ve been thinking a lot about how fortified stocks and infused broths serve different purposes in the kitchen.
Fortified Stocks: Building Richness
Fortified stocks are all about extraction. You start with the bones and simmer them low and slow—anywhere from two to twelve hours, depending on the ingredients. A good stock gels when cooled, thanks to all that collagen you’ve coaxed out of the bones.
Roasting plays a starring role here. Mariano’s class on butchery and flautas (watch here) is a great example. He showed how roasting chicken bones and even charring aromatics adds a layer of umami that makes the stock feel like it’s been simmering forever—even if you’re in a rush.
Infused Broths: Subtlety in Simplicity
Infused broths, on the other hand, are quick and delicate. These are the broths I lean on when I’m short on time but still want something elegant. Think steeped herbs, a dash of soy, or a few slices of ginger floating in the pot. Alex nailed this idea in his Stock to Sauce class (watch here). His broths weren’t about big, bold flavors but about restraint—letting each ingredient whisper instead of shout.
Small Tips That Make a Big Difference
Blanch or Roast? This one’s always up for debate. Blanching bones before simmering removes impurities and makes for a clearer stock, but it can strip away some of the richness. Roasting, meanwhile, adds depth and color. I’m a roaster, but if you’re after pristine clarity, a quick blanch might be the way to go.
Scraps Are Gold Stock-making is also about respect—for the process and the ingredients. Those onion skins? Toss them in for color. Celery leaves? Perfect for adding subtle bitter herby notes. I even keep a freezer bag for veggie scraps, so nothing goes to waste.
Aromatics Last Aromatics like thyme, rosemary, or cilantro stems can be game-changers, but they shouldn’t overstay their welcome. Add them toward the end, especially for broths, to avoid bitterness.
The beauty of stock is that it’s more than a foundation—it’s an ingredient that carries over into every corner of your cooking. Here are a few ways I use stocks:
Sipping: A clean, infused broth is perfect for cold days when you need something nourishing.
Sauces: Stocks form the backbone of reductions and velvety sauces. I love reducing a fortified stock with a splash of wine or vinegar to drizzle over roasted veggies or steak.
Grains: Cooking rice, quinoa, or even pasta in stock instead of water is a game-changer for flavor.
I’m excited to share more about the art of stock-making in our January 21st class. Whether you’re just starting out or you’re looking to refine your techniques, this class is all about maximizing what you have and creating flavors that linger.
No fancy tools, no complicated rules—just a pot, some scraps, and a willingness to let the ingredients do the talking. I’ll see you there.
Stay curious,
Kendall
