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Old 11-11-2007, 05:48 PM   #11
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I use both homemade & commercial stocks. When I have the necessary poultry parts available, I'll make my own stock/broth & freeze it - both by the quart, pint, & in ice cube trays (each cube equals approximately 1/8 cup or 3 tablespoons or so).

However - I also make sure to have a number of cartons of Swanson's chicken broth on hand at all times. Not the "organic", which I find bland & insipid, but the regular. Once I open a carton & stick it in the fridge, I mark the opening date on it with indelible marker. According to the Swanson's folks, the broth is good for 2 weeks after opening. If I don't use it by then, I pour it into ice cube trays & freeze it (although since I frequently enjoy it as an afternoon beverage, I rarely have to do this).

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Old 11-11-2007, 08:11 PM   #12
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I would like to make one suggestion re chicken stock....if you can use a kosher chicken for the stock, there is a world of difference in the taste. One can also purchase the "halal"(sp) chickens that are used by Muslims, killed in the same way as the kosher chickens.

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Old 11-12-2007, 05:06 AM   #13
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I've really got to chime in here. Canned stocks have definitely improved but you just can't beat a good, properly done, home made stock. Just can't. I've made decent borsch with "store boughten" and borsch to rock your boat from home made. There are some genuine stocks on the World's Best Borsch tab at Books by Volunteers who serve Ukraine Orphans . You will see acouple most excellent recipes from CharlieD.
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Old 12-31-2007, 05:02 PM   #14
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I have seen several suggestions similar to this, but here's what I do once I make stock.

I use whatever I need of the stock for whatever I was making, and then I continue to simmer the stock until it is reduced to about a half or a third. I then pour it into ice cube trays and allow it to cool at room temperature (it will be faster in the tray than in the pot because it is more exposed to cool air).

When it is close to room temp, I put the trays in the freezer. And once the stock is frozen, I pop the cubes into sealable freezer bags with the air squeezed (squozen?) out.

Now you have frozen, concentrated stock for the next time you need it. Just add water in the amount you reduced by, and you have really nice stock. And having it in cube form means you can add just a little if you need it, as for a sauce.

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Old 12-31-2007, 08:22 PM   #15
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I have always found store bought stock to be a bit weak in flavor of course you could reduce it for more flavor, poultry that has been roasted and you save the bones and simmered with a bouquet garni and a rough cut mirepoix makes a great stock.If you want a beef stock again you really want to roast those bones along with carrots,onions and celery until they are really brown.I like the Minor soup bases as an extra kick or even by its self if thats all I have that brand is reasonably priced and not bad at all its a paste rather than the salty bullion sguares you get at the store.Home made stock freezes great and dont be afraid to add one kind of stock to another it only helps the flavor.
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Old 12-31-2007, 09:28 PM   #16
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Real stock is so much richer it's not even funny. Store bought stock never seems to have as much body in it either.

Not only is the real stuff better, you can adjust it in ways to benefit the final product. Store bought stock and bases will work in a pinch, but there really isn't a comparison. It is timely though.

If you don't like chicken fried steak, then I don't like you.
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