I make my own stock when I cook for others, and will make enough to freeze for future use. But I always have some of the canned broth around for a back-up. When I use the canned stuff, I
almost always boil it down by half for a richer taste.
How about a good easy recipe for stock. I'm learning how, but can never remember if you just used bones and meat or skin too? Also, the meat you use, is it raw and then boiled down or is it
from previously cooked up birdy-bits? I've heard that older hens that make poorer choice for roasting make a better tasting broth. Any merit? Also, is making beef broth or seafood broth the
same technique as making chicken broth?
For veggie stock, I freeze all my veggie scraps and toss them in a pot with water when I have enough for a batch. Toss in a couple ribs of celery, a few carrots, onions, fresh garlic, and
toward the end, any herbs or seasonings your want. Good stuff!
Thanks China - I was awfully confused. It looks rather long to be a chicken neck, so I'll go with turkey (after all, she does mention thanksgiving in one of the answers above).
Smacks83,
if you are making stock then you make it w/bones. You can brown the bones or use the bone of a roasted chicken to make a richer brown chicken stock. Or, you can just use un-roasted bones for
a white chicken stock.
If you want to make a chicken broth, you simmer the chicken w/bones AND meat along w/your mirepoix. Like the stock, you can brown the chicken parts for a richer broth or simmer chicken from
its raw state. Stock is w/just bones...broth is w/the meat AND bones.
I was taught that younger birds make stocks or broths that have more body b/c the younger birds have more cartilage, and that cartilage is a great source of gelatin (giving the stock more
body).
Finally, making beef stock is similar to making chicken stock. You can roast the beef or veal bones and veggies before simmering in water for a rich, flavorful brown stock or not. As for fish
stocks, just use fish bones, skins, and/or heads w/o roasting/browning them and simmer for about 45 minutes to an hour. Shellfish stocks, you can use the raw shells or shells that have
already been cooked to simmer along w/your mirepoix.
I make my own stock *unless* I'm cooking for special occasions, because usually I have a lot more on my docket than I have time for anyway, and my friends tend to be decidedly non-foodie so
they'll never notice.
I lived in a large graduate dorm with a communal kitchen a couple years ago and I spent my first weekend there carefully simmering, skimming, chilling, and ultimately freezing a huge amount
of chicken stock, which I stored in carefully labeled freezer bags of sunny-yellow ice cubes. Two weeks later, someone decided that they were taking up space in the communal freezers and
dumped the lot - heartbreaking.
I actually had to go out to buy my own stockpot, since I guess my college had not considered that we might attempt to make more than canned soup, frozen pizzas, and the occasional stir-fry
and had not equipped us with anything more advanced than a few saucepans and woefully misnamed "nonstick" pans. It was the first thing I had to do, since I've always considered homemade stock
important to have around.
Thanks Yummyboo! That really cleared up a lot. I was actually confused on what the difference was between broth and stock (always thought it was the same thing). I heard about the older
chicken thing but guess it was more for broth because the meat had more flavor (according to the website) but having more cartilage makes sense (as well as a more nutritional broth). Thanks
again!
I'll make it myself, and I'll use canned, and I'll doctor up canned stock. Basically it comes down to time, I have a busy life with two kids and a husband. I like it all!
I make my own stock, but not routinely. I'm too busy most of the time. So I always have beef, chicken and vegetable broth in the cabinet, there for in a pinch.
No--I can't stand taking the time to make STOCK. I want to cook something and then eat it, not use it in something else! I hope that the boxed/canned version isn't 100 times worse than the
homemade version because that's all I use.
Yes I always have some in the freezer - it's just the cheapest best tasting thing to do. Take yesterday when I was dismantling a whole chicken for diced bits - it's cheaper that way - I just
threw the bones into a pot with veg and strained - chicken soup tonight perhaps.
The best thing I find is to freeze it in ice cube bags then you can pop a cube out at a time to add to gravies or anything.
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This soup ends up being a good source of three blood pressure-lowering minerals since the milk adds calcium and the potatoes deliver a dose of potassium, as well as magnesium.
Buti
Lanvin
Chloﾎ
I would love to make my own, but I live with my sister who is a vegetarian (I am not), so we usually go with store bought
1I make my own stock when I cook for others, and will make enough to freeze for future use. But I always have some of the canned broth around for a back-up. When I use the canned stuff, I almost always boil it down by half for a richer taste.
2Yes, I do but not often... I'll usually go the Sandra Lee route and mix store bought with my own ingredients (herbs, shells, etc...).
Party - Could you please explain what's going on in the picture above? What's that large pink item in the middle of the stock?
3i don't make my own. i don't know if there's a way for me to make a vegetarian stock anyway - so if you have a good recipe, then i'd love to hear it.
4How about a good easy recipe for stock. I'm learning how, but can never remember if you just used bones and meat or skin too? Also, the meat you use, is it raw and then boiled down or is it from previously cooked up birdy-bits? I've heard that older hens that make poorer choice for roasting make a better tasting broth. Any merit? Also, is making beef broth or seafood broth the same technique as making chicken broth?
sorry for the million questions.
5TidalWave23 - I think that's a chicken neck, maybe turkey.
6ilanac,
For veggie stock, I freeze all my veggie scraps and toss them in a pot with water when I have enough for a batch. Toss in a couple ribs of celery, a few carrots, onions, fresh garlic, and toward the end, any herbs or seasonings your want. Good stuff!
7Thanks China - I was awfully confused. It looks rather long to be a chicken neck, so I'll go with turkey (after all, she does mention thanksgiving in one of the answers above).
8Yes ladies, I was making turkey stock for gravy on Thanksgiving. That is in fact a turkey neck.
9I'm a vegetarian, and it's hard to find a stock that is both taste and cost effective.
10Smacks83,
if you are making stock then you make it w/bones. You can brown the bones or use the bone of a roasted chicken to make a richer brown chicken stock. Or, you can just use un-roasted bones for a white chicken stock.
If you want to make a chicken broth, you simmer the chicken w/bones AND meat along w/your mirepoix. Like the stock, you can brown the chicken parts for a richer broth or simmer chicken from its raw state. Stock is w/just bones...broth is w/the meat AND bones.
I was taught that younger birds make stocks or broths that have more body b/c the younger birds have more cartilage, and that cartilage is a great source of gelatin (giving the stock more body).
Finally, making beef stock is similar to making chicken stock. You can roast the beef or veal bones and veggies before simmering in water for a rich, flavorful brown stock or not. As for fish stocks, just use fish bones, skins, and/or heads w/o roasting/browning them and simmer for about 45 minutes to an hour. Shellfish stocks, you can use the raw shells or shells that have already been cooked to simmer along w/your mirepoix.
Sorry this was so long...hope it helps.
11i love to cook, but i don't have a lot of patience for making vegetable stock (i am a vegetarian). so, i definitely cheat a little on my soups
12I make my own stock *unless* I'm cooking for special occasions, because usually I have a lot more on my docket than I have time for anyway, and my friends tend to be decidedly non-foodie so they'll never notice.
I lived in a large graduate dorm with a communal kitchen a couple years ago and I spent my first weekend there carefully simmering, skimming, chilling, and ultimately freezing a huge amount of chicken stock, which I stored in carefully labeled freezer bags of sunny-yellow ice cubes. Two weeks later, someone decided that they were taking up space in the communal freezers and dumped the lot - heartbreaking.
I actually had to go out to buy my own stockpot, since I guess my college had not considered that we might attempt to make more than canned soup, frozen pizzas, and the occasional stir-fry and had not equipped us with anything more advanced than a few saucepans and woefully misnamed "nonstick" pans. It was the first thing I had to do, since I've always considered homemade stock important to have around.
13Thanks Yummyboo! That really cleared up a lot. I was actually confused on what the difference was between broth and stock (always thought it was the same thing). I heard about the older chicken thing but guess it was more for broth because the meat had more flavor (according to the website) but having more cartilage makes sense (as well as a more nutritional broth). Thanks again!
14Yeah, not enough. There's just something about homemade that beats the hell out of store-bought.
15I'll make it myself, and I'll use canned, and I'll doctor up canned stock. Basically it comes down to time, I have a busy life with two kids and a husband. I like it all!
16I make my own stock, but not routinely. I'm too busy most of the time. So I always have beef, chicken and vegetable broth in the cabinet, there for in a pinch.
17No, I don't know how & have never really looked into it.
18No--I can't stand taking the time to make STOCK. I want to cook something and then eat it, not use it in something else! I hope that the boxed/canned version isn't 100 times worse than the homemade version because that's all I use.
19Yes I always have some in the freezer - it's just the cheapest best tasting thing to do. Take yesterday when I was dismantling a whole chicken for diced bits - it's cheaper that way - I just threw the bones into a pot with veg and strained - chicken soup tonight perhaps.
The best thing I find is to freeze it in ice cube bags then you can pop a cube out at a time to add to gravies or anything.
20Post New Comment
Please share your opinion with our community, but make sure it is on topic and follows our Community Rules. We moderate comments and prohibit personal attacks, threats, spam, lewd images, or the promotion of your personal website.