Kitchen
Stock from bones you already have
I used to buy cubes. Then I boiled what was left of a chicken and the kitchen changed its mind.
Nils Berg
Sunday bird, Monday bones. I cover them with water, add an onion that has seen better days, and leave the pot on a low flame until the house smells like I know what I am doing.
The cube is salt and a colour. This is the bird again, thinner, more useful. I freeze it in old jam jars because I am not buying special trays.
When it is done
I stop when it tastes like something I would drink if I were ill. Not earlier. Not after I have reduced it to a syrup I will never use.
