Stocks and glazes

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WorseCookHere

Assistant Cook
Joined
Dec 27, 2006
Messages
10
Do most people make there own Stocks and glazes, or is there some high quality products that people like to buy? I find that I usually don't have the time or freezer space to have a bunch stored away.

Just wondering how others might handle their stocks and such


Thanks
 
Welcome to DC! :)

I make my own stocks and sauces but buy demi-glaces and such when the recipe calls for it.
 
I make a lot of my own, yet if I need a quick one, here's the only "not-from-scratch-chicken-stock" I like:

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I make my own chicken stock not beef though. It's simple and I love the smell in the house. I even make stock out of the costco roasted chickens I buy.
 
I love to make my own stocks, but hardly ever do. I plan on doing it more often, but we will see if that really happens.

I use Kitchen Basics boxed stocks. They taste great, but are a little harder for me to find.

I also use Minors bases. Well actually so far I have only used the chicken base as that is all I have been able to find, but I am very happy with that product.
 
I actually prefer Swanson over Kitchen Basics. I buy them in the box - low sodium. Always have one in the fridge. When i make stock I do the ice cube freezer thing.
 
For me..Excellent stock is the "secret" ingredient in recipes that call for a stock.
There are some things I will not even attempt If I don't have the right stuff to make the stock..99% of the time we use home made...In a hurry for something quick...we do use one of the brands mentioned above.
 
I'd really like to make my own stocks... but i just dont have enough kitchen/storage space to make it an easy endeavor. Plus between work and school I don't really have the proper time its takes to sit and watch my stock simmer all day long.
 
I make my own roasted chicken stock, beef stock, and seafood stock. I used to live in a small apartment, so believe me, I understand about the space issue. Just take your finished stock, and reduce it to to about half, or more. Then pour the stock into ice cube trays and freeze. When I use stock, I drop two of my stock cubes into a measuring cup, and fill with hot water to the one-cup line, and I have a cup of stock.
 
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