Guest guest Posted November 4, 2005 Report Share Posted November 4, 2005 - >What is it about making stock that intimidates people so? I have no idea. And heck, $7 for a quart of real stock looks like a bargain when you consider the flavor and nutritive value -- or lack thereof -- of the canned and boxed sewage that passes for broth in most grocery stores. That said, I do hate making bird stocks, because roasting the birds and then stripping the carcasses is a monster pain in the neck. Yes, you can buy parts, but neither the stock nor the resulting soups are ever nearly as good. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2005 Report Share Posted November 5, 2005 I only make bird stocks out of leftovers. The bird gets roasted, we eat what we want from it, then I take the rest of the meat and make chicken salad. After that it goes in the pot. Its essentially the same work, but its being done for dinner each night instead of all at once for stock. -Lana > That said, I do hate making bird stocks, because roasting the birds and > then stripping the carcasses is a monster pain in the neck. Yes, you can > buy parts, but neither the stock nor the resulting soups are ever nearly as > good. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2005 Report Share Posted November 5, 2005 That is definitely my favorite way to make chicken stock. I love roasted chicken! > > I only make bird stocks out of leftovers. The bird gets roasted, we > eat what we want from it, then I take the rest of the meat and make > chicken salad. After that it goes in the pot. Its essentially the > same work, but its being done for dinner each night instead of all at > once for stock. > > -Lana > > > > That said, I do hate making bird stocks, because roasting the birds and > > then stripping the carcasses is a monster pain in the neck. Yes, you can > > buy parts, but neither the stock nor the resulting soups are ever nearly as > > good. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2005 Report Share Posted November 5, 2005 I use NT's recipe and just dump the whole chicken into a pot. Sally never says to roast it first. To make things even cheaper, the butcher I go to gives me chicken bones (that still have some flesh on them) for free and I just buy the chicken feet for the gelatin. The stock comes out delish! From what I understand, most butchers will give their chicken bones away for free. Same goes for fish bones. For beef or lamb stock, I pay about $1.49 p/lb. for the bones. Riki > > > > I only make bird stocks out of leftovers. The bird gets roasted, we > > eat what we want from it, then I take the rest of the meat and make > > chicken salad. After that it goes in the pot. Its essentially the > > same work, but its being done for dinner each night instead of all at > > once for stock. > > > > -Lana > > > > > > > That said, I do hate making bird stocks, because roasting the > birds and > > > then stripping the carcasses is a monster pain in the neck. Yes, > you can > > > buy parts, but neither the stock nor the resulting soups are ever > nearly as > > > good. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2005 Report Share Posted November 5, 2005 Sally does say you can just use like 3 pounds of chicken carcasses, which to me is whats left over after eating the roasted chicken. > > > > > > I only make bird stocks out of leftovers. The bird gets > roasted, we > > > eat what we want from it, then I take the rest of the meat and > make > > > chicken salad. After that it goes in the pot. Its essentially > the > > > same work, but its being done for dinner each night instead of > all at > > > once for stock. > > > > > > -Lana > > > > > > > > > > That said, I do hate making bird stocks, because roasting the > > birds and > > > > then stripping the carcasses is a monster pain in the neck. > Yes, > > you can > > > > buy parts, but neither the stock nor the resulting soups are > ever > > nearly as > > > > good. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2005 Report Share Posted November 5, 2005 Maybe they think chicken stock is a great investment opportunity? > > I was just flipping through next week's orders and for some reason starting > noticing the names and amounts of people ordering chicken (and beef) stock. > I KNOW many of these people, I signed 'em up, they've been to my house to > pick up milk and emergency meat supplies between order cycles, I know both > their circumstances and their priorities when it comes to obtaining decent > food. In other words, I like 'em. > > So I can't really wrap my mind around this - Why would non-really-rich > people be willing to pay $7.00 per QUART for chicken stock on a regular, > consistent and large-quantity basis? Heck, you can make four quarts > minimum for the same $7.00 in parts, just check off " Stock Fodder - heads, > feet " on the order form. > > What is it about making stock that intimidates people so? > > I don't get it. Help me out here. > > > > MFJ > Yeeeeeeeeeeeee - HAAAAAAAAAAAAAAAA !! ~Hammond of Texas > Quote Link to comment Share on other sites More sharing options...
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