Comments on: Invest in stock

By: Anna

Anna — Tue, 19 Oct 2010 08:49:06 +0000

Fortunately(?) we don’t really have stock/broth in stores here (Romania) – well, I’ve never seen it and I don’t know of anyone who buys it. So, whenever a recipe I was trying needed stock/broth, I ended up using broth, and eventually had a chicken breast salad ready too.

Your recipe makes things even easier, and it’s not lousy at all .

By: Nurit - 1 family. friendly. food.

Nurit - 1 family. friendly. food. — Wed, 14 Apr 2010 05:29:03 +0000

Yes, you can.
It mostly a matter of definition.
Stock is usually made with bones and broth is made by boiling meat.
Using any leftovers, cooked or not, will make a better stock/broth than any store-bought, in my opinion and experimenting with different brands.

By: shira

shira — Sun, 11 Apr 2010 03:34:34 +0000

I never thought you can use cooked bones. What I did today was buy bone -in chicken breasts. I debonned it. used the bones and the little meat attached to it to make chicken stock for lunch and grilled the boneless chicken breast for dinner.

By: Tamar

Tamar — Sun, 04 Apr 2010 17:51:45 +0000

Good idea! We just had a whole chicken we slow cooked in a crock pot. Could have used those bones!!!

By: Simone (junglefrog)

Simone (junglefrog) — Sun, 04 Apr 2010 12:55:33 +0000

Fabulous idea to make this as you go along Nurit. I have only made stock once sofar for the Daring Cooks challenge and it was really so much easier then I ever thought it would be but this is an even better idea! .-= Simone (junglefrog)´s last blog ..Blinis with smoked salmon and sourcream =-.

By: Cindy

Cindy — Sat, 03 Apr 2010 23:49:15 +0000

That is some mighty fine lookin stock you have there.
I make mine whenever we roast a chicken or I used to do it with the bones from rotissere chickens. My stock is not that dark though. I’m kind of jealous of how tasty yours looks.
Lately I’ve been thinking about wacking on some of the bones to break them so the marrow can get into the stock.

By: lisaiscooking

lisaiscooking — Sat, 03 Apr 2010 14:26:21 +0000

That's a great idea to make a little when you can! I tend to freeze parts and pieces for that rainy day when I might make a big pot of stock, but you're right about how it sometimes ends up with freezer burn. Great thinking! .-= lisaiscooking´s last blog ..Halibut with Fingerlings, Fava Beans, Meyer Lemon Salsa, and Savory Crème Fraiche =-.

By: kristi

kristi — Sat, 03 Apr 2010 03:34:48 +0000

Brilliant. I have never. Not. Ever. Made my own stock. Though I do have a bag of bones in my freezer that are about a month old that I've been meaning to use for my very first try. Now you've given me a reason not to wait! .-= kristi´s last blog ..longevity =-.

By: vered

vered — Sat, 03 Apr 2010 02:23:33 +0000

“I’ll give you a discount. Use what you have.” This is really the key for me. Any recipe that DEMANDS that I sue all 25 ingredients, immediately loses its appeal. I like your down-to-earth approach to cooking.

By: Amy

Amy — Fri, 02 Apr 2010 17:59:06 +0000

I have freezer ziplock bags for veggie scraps & protein scraps. Makes making any kind of stock a breeze. Just grab a bag when they are full. And it is great to get more value out of those bones and shells. .-= Amy´s last blog ..Brisket & Brei =-.