veggies, and seasonings in water. Stock is prepared by boiling the bones (of the meat). It's those nutrients that leach out into the water that can provide the benefit to your stocks and broths. For broths, those nutrients may include vitamins C and B...
Eat: Parsley is used daily as a flavouring in sauces (salsa verde, bagnet piemontese, gremolata), stocks (mazzetto aromatico), stuffings, pastas (spaghetti alle vongole, spaghetti aglio olio), in court-bouillion for cooking fish, meat, soups and stews. It is chopped together with pancetta...