Stock?

[ravenslost]

(x-posted to my own journal

Comments

[callistra]

Slow cooker for the 12 hours of simmering?
I usually only do mine for 4 - 6 hours depending on the day. I don't stick to any hard and fast rules.

[sousrature]

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

[hottinroof69]

It must be the season!! I made a lovely round of beef stock yesterday, and will do chicken today. I also am acquiring more marrow bones today and will do more beef + espagnole sauce to make demi glace. I'm even going to branch out with my chicken stock and use chicken feet and other gelatinous part--wish me luck! ;) Here's a good reference: http://www.tigersandstrawberries.com/index.php?s=chicken+stock (just scroll down) All that being said, I don't think homemade and store bought are even in the same league. I do use store bought from time to time due to necessity, and when I do, I try to pick an organic variety from my Whole Foods Store, but I consider for foodies like us, making stock is a labor of love. I know that in days to come when I get home from work, pull it out of the freezer to make soup or sauce or gravy, it'll feel like a gift to myself!

[holyschist]

Pacific Food is definitely one of the best commercial broths, but it doesn't taste anything like homemade to me--then again, I don't season my stock or spend 5 hours cooking it or worry about the "right" temperature (is there one besides "not boiling over"?)--I just stick the chicken bones and water on the stove for an hour or two, strain it, chill, skim the fat, and freeze. Really easy and not time-consuming.

But I use Pacific most of the time because my freezer space is limited.

[eriathwen_bob]

Chicken soup is really easy, and I don't see why it's so hard to 'make stock' for it because that's basically all chicken soup is! Throw (however much) chicken in a pot with onion, celery, carrot, parsley, bay, pepper and salt, and simmer until the chicken is cooked and the broth tastes good. Remove all the solids and pick out the inedible bits (bones, peppercorns, bay) and then throw the rest back in. Bring back to the boil. Viola.
You can also use cooked chicken carcasses the same way, it just takes a shorter time because you don't have to cook them, and they *might* need a little help from some concentrated bouillon or stock cubes.

[eriathwen_bob]

Oh, and you don't need cheesecloth to strain the soup, since it doesn't have to be clear like stock does. Just use a sieve or colande.r