Soup Stock (cooker, tomato, crock pot, vegetable)

[nmnita]

I was just thinking, and yes, I do once in awhile: I don't know how long it has been since I have bought canned stock or broth. I make my own and I usually have 20 or more packages in the freezer. It seems to work best, if I packages them in 1 cup measurements. I make pork, poultry, and beef stock, plus I usually have a few containers of vegetarian stock.

How do the rest of you make yours and what exactly do you use for seasoning? .

[Jkgourmet]

Poultry stock from leftover carcases, necks, etc. Usually with onions, celery and carrots. Freeze the stuff.

I don't use canned stock or broth anymore. But I still use the boxed type, preferably Kitchen Basics brand.

[gypsychic]

I used to make mine all the time, but discovered the good quality boxed ones cost about the same and taste better to me - I too like the Kitchen Basics, really delicious and reasonably priced.

[maggie2101]

I still make it sometimes, but I really like the Kitchen Basics (unsalted) boxed kind as well.

[nmnita]

I haven't tried the boxed kind, but I don't see how making your own could cost more. I use the carcass, add a little seasoning, plus carrots, onions, whatever. I make the Pork stock out of the liquid from pork shoulder. Maybe some of you do not boil whole chickens for instance. I even use the bones when I buy a rotisserie chicken. obviously if one doesn't have freezer room then buying broth or stock is a good alternative.

[Mouldy Old Schmo]

I make my own sometimes. It is actually "semi-homemade" as I start with bullion, but add chicken skin and bones, plus onions, carrots, and celery sometimes.

[aquietpath]

I make chicken stock several times a month. I follow the Barefoot Contessa's recipe with whole chicken, parsnips, carrots, celery, onion and garlic. It is amazingly good and doesn't last long in my house.

[jlawrence01]

Originally Posted by nmnita

I haven't tried the boxed kind, but I don't see how making your own could cost more. I use the carcass, add a little seasoning, plus carrots, onions, whatever. I make the Pork stock out of the liquid from pork shoulder. Maybe some of you do not boil whole chickens for instance. I even use the bones when I buy a rotisserie chicken. obviously if one doesn't have freezer room then buying broth or stock is a good alternative.

I tend to purchase soup bases. My favorite brands are Minor or Major or Penzey's. The cost of the bases are much less than the cost of the bones which can be $3 a pound. Chicken bones are less.

I do prefer the homemade stock.

[mainebrokerman]

beef shanks are used alot for beef broth/soup stock,,,sometimes they are just called beef soup bone in the meatcase

its the shin/shank bone, a little round marrow bone with grisley meat around it,,,,fairly round

veal shanks..osso bucco

lamb shanks for lamb stock

for chicken,,the leftover carcusses...neck bones/backbones
i use to buy leg quarters, and take the backbone off them (the difference between a chicken leg quarter and a regular chicken leg is the backbone on the leg quarter
simmer these backbones with some seasoning

[weezycom]

I make my stock from leftover meat and bones from cooking larger cuts of meat. I generally don't have any stored in the freezer because I tend to make stock for use in the next couple of days -- it's just part of my cooking plan for the week. One of my favorites is corn stock base using the corn cobs. Great flavor! I'll be making some tonight.