The New York Times is suggesting a modest weekend project for home cooks: make a pot of golden chicken stock, or a vegetable version, to have on hand for soups, stews and gravies later in the season.
The item, published Saturday on the paper’s dining pages under the headline “Time to Invest in Some Stocks,” offers little beyond that premise. The summary does not list ingredients, quantities or cooking times, and this report does not supply them. What it does say is that the stock is meant to be made now and used later. The word “invest” in the headline is the paper’s play on words, and the point is a simple one. A little effort this weekend pays off in future meals.
The timing fits the calendar. It is the last Saturday of October, the weather has turned and the cooking that comes with it, braises and pot roasts and long-simmered soups, is about to take over home kitchens. Stock is the quiet base for much of it. It is also a use for the bones and vegetable scraps that would otherwise be thrown out, though the summary itself does not make that argument.
The source describes the chicken version as “golden,” a reference to the color of a stock that has been given enough time and heat to develop. It offers a vegetable alternative for cooks who do not eat meat or who want a lighter base. Beyond those two options and the three uses it names, soups, stews and gravies, the summary gives no further detail.
For readers, the practical idea is the one the headline implies: make it in a single session, then store it for the weeks ahead. How best to store it is a question the summary leaves to the full recipe. Readers who want specifics on method or yield will need to consult the Times article directly.
The piece sits in a long tradition of weekend-project cooking guidance, and it asks little of the cook. A large pot, some hours and a free afternoon are the usual requirements for stock, though the summary does not spell those out either.
NYC Restaurant Voice has not tested the recipe and offers no view on it. The details above come solely from the Times summary and headline.
Frequently Asked Questions
What does the New York Times suggest making on a weekend for the freezer?
The New York Times suggests home cooks make a large batch of golden chicken stock, or a vegetable version, to freeze and use later in soups, stews and gravies.
What is the headline of the New York Times article about making stock?
The article, published on the last Saturday of October on the paper’s dining pages, is headlined “Time to Invest in Some Stocks.”
When was the New York Times stock article published?
It was published on the last Saturday of October on the New York Times dining pages.
Does the article include a stock recipe with ingredients and cooking times?
No, the article gives no ingredients, quantities, cooking times or storage method, and directs readers to the full Times recipe for those details.
What is the vegetable stock option suggested in the article?
The vegetable version is offered for cooks who avoid meat or want a lighter base, and it can be used in the same soups, stews and gravies as chicken stock.
Leave a Comment