Stocks and glazes

[WorseCookHere]

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

[Half Baked]

Welcome to DC!

I make my own stocks and sauces but buy demi-glaces and such when the recipe calls for it.

[jkath]

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:

[Barbara]

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.

[GB]

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.

[Barbara]

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.

[Uncle Bob]

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.

[corazon]

I'm too lazy to make my own. I buy chicken broth at costco. I also buy demi glace. More Than Gourmet is a good brand. It makes for a rich very flavorful sauce.

[college_cook]

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.

[ntbsnthlrchn]

the stuff from Savory Creations | Home sounds pretty good. You can get a free sample, too..... except in Canada.

[mudbug]

I'm another Kitchen Basics user. I make my own chix stock fairly frequently.

[AllenOK]

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.

[Barbara]

What a good idea to make your stock stretch. Reducing will also make a richer stock right?