Homemade stock is (or, at least can be) vastly superior to even the best stuff you can buy in a store. And, with a little planning, it can be fun, yes fun, to make. First of all, making stock is a great way to stay warm on a cold winter weekend day. Second, stock does not need constant attention (but you do have to check it regularly to be sure that your simmer has not risen to a boil) so you can combine it with a movie marathon or an afternoon of TV sports. Better still, you can invite a friend or two over, make a big batch that you all share (remember to bring some containers) and watch the movies or the games or just share a few drinks and catch up. Not too many drinks; getting a big batch of scalding stock out of the pot and into your containers requires a clear head and a steady hand.
If you are making big batches of stock, keep it simple, don't add a lot of vegetables or herbs. That way you can add different flavors for different dishes later. Some people insist that you have to add at least a little salt when you make the stock to get the most flavor out of your ingredients. I don't think that is true but I know of no definitive tests of that theory. I like to portion out the finished product in the 2 or 4 cup plastic tubs that Chinese take out soups come in then freeze them.
One more thing. If I am planning to make chicken stock, I'll try to make a big batch of chicken wings the week before and save the wing tips. They add a lot of gelatin and richness to chicken stock. That's definitely going to give you a stock that you cannot buy in any store. Half a cow's foot will do the same thing for beef stock.
If you are making big batches of stock, keep it simple, don't add a lot of vegetables or herbs. That way you can add different flavors for different dishes later. Some people insist that you have to add at least a little salt when you make the stock to get the most flavor out of your ingredients. I don't think that is true but I know of no definitive tests of that theory. I like to portion out the finished product in the 2 or 4 cup plastic tubs that Chinese take out soups come in then freeze them.
One more thing. If I am planning to make chicken stock, I'll try to make a big batch of chicken wings the week before and save the wing tips. They add a lot of gelatin and richness to chicken stock. That's definitely going to give you a stock that you cannot buy in any store. Half a cow's foot will do the same thing for beef stock.
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