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Old 06-12-2006, 06:23 AM   #11
Master Chef
Join Date: Sep 2004
Location: Galena, IL
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I chime in with the boullion (not cubes, in a jar) people. Yes, it is too salty. Just take that into consideration. Sure it would be nie if we all had home made beef and chicken stock in the freezer. But gee, we live in the real world here. I have more stock in the freezer than most people (right now a quart of beef and a quart of spicy chicken), but even so, sometimes you need a cup of broth/stock (for me at least once or twice a week) and that isn't going to happen unless you keep something easy to use on hand.

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Old 06-12-2006, 08:12 AM   #12
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Location: Culpeper, VA
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When I make stock, I'll fill a quart or so to use when I make soup & will need a quantity like that, but at the same time I also fill a couple of ice cube trays that I keep specifically for that purpose. When they're frozen solid I then punch them out & store them in a plastic Ziplock bag. Each cube equals approximately 1/8 of a cup, which makes it extremely handy to add whatever small amounts recipes other than soup call for.

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Old 06-12-2006, 08:21 AM   #13
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Join Date: Sep 2004
Location: Massachusetts
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When I don't have homemade stock on hand, I use either canned broth or bases. You can buy beef, chicken, vegetable, etc. bases that keep in the fridge for a long time. They are similar to bouillion except they are in paste form and contain a lot less salt than bouillion.

Penzey's carries them. Also look for Minor's in your supermarket or warehouse club.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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