Taking Stock

Meat-based broths are beginning to get their due, says Elizabeth Gunnison Dunn, and are a perfect antidote to the winter doldrums:

“Broths are seemingly everywhere these days, the latest darlings of the wellness world, touted as beneficial for weight loss, skin quality, joint health and digestion. This is nothing new to chefs. In restaurant kitchens there is always a stock of some sort bubbling away for use in sauces, soups and braises, and chefs can often be seen sipping the stuff from plastic containers while they work.”