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March 15, 2009


This is just what I needed. I make a lot of soup so that's what I use my chicken stock for. I've been wanting to make beef stock for stews and pot roast. You are right, there is nothing like homemade stock! Thank you so much Tammy!

Finally--no fail investment options with great returns:D

Oh goody, I wondered how to make vegetable and beef stock. I'm going to have to be better about labeling and dating stock.

What's your take on roasting the vegetables first? I think of vegetable stock as not having much flavor without help. That may be a result of cheap supermarket stock, though.

I'm better at making poultry stock than using it. I usually use it in soup, or for any recipe that takes so much work I want to use the good stuff. The usual trigger is a frozen block of stock falling on my foot one time too many.

Definitely roast the veggies, Janet. It's worth the 40 minutes at 400. I roast the onions, carrots, celery, parsnip, garlic, and mushrooms. Add 2c water to the pan and scrape up all the loveliness. Then add to a pot with leeks, parsley, greens, more water, and herbs. The results is a nice, brown, earthy vegetable stock that holds up well.

Kale and chard work best. Turnip and mustard greens make for a very green tasting stock. Not bad, but it does affect the flavor of your soup.

I'm with you on chicken stock in polenta. Mmm.

adele: Mmmhmmm. Unfortunately, Husband hates polenta.

Jess: Nice! I like the addition of mushrooms. I'll roast my veggies next time--you make it sound too good.

Janet: I'm going to go with Jess on roasting the vegetables. 90% of the stock I make is meat so I'll admit I give veggie stock the short shrift. I would imagine that roasting the veggies would ramp up the flavor quite a bit.

Jenni: You almost can't afford NOT to make stock.

giovanna: You're welcome. Mmmmm, pot roast.

I have the exact opposite problem as Janet. I think to myself, does this recipe deserve my beloved homemade stock? If it has too many other flavors, it may not be deemed stock-worthy.

Veggie stock (I love Jess’s info on roasting – will definitely try that) for us is usually comprised of scraps. I save bits and pieces or peelings from celery, carrots, leeks, ginger, garlic, onions, etc. to use for my stock. All cast offs (except parts that can't be cleaned or have gone bad) go into a container in the fridge for veggie stock (or to get added to any other stock that may be simmering).

My chicken stock technique can be best described as lazy. Our carcass usually comes from a roast chicken and I tend to stuff the cavity with veggies when roasting. The whole thing, veggies and all, go into the stock pot at the end of the night. Add water the next day and simmer. Voila.

The only time I’ve made a beef stock to make pho and roasted some of the veggies and spices, but not the bones. Bones were parboiled for about 3 minutes, which creates a clearer broth.

I haven’t tried fish stock yet, but regularly boil shrimp shells for anything that calls for clam juice. I also recently made a pork/beef combo broth (to use up some bones) and used it to cook some white beans. I was a bit worried since I was kind of making it up as I was going along, but it turned out great! I’m guessing it must be pretty hard to mess up stock.

And here I thought fish racks were the antlers found mostly on the adult males... [ba-duh-boom!]

I've read that veggie stock doesn't keep very well, that it loses the flavor (and perhaps the nutritional benefits?) when frozen. I mostly make chicken or turkey stock, with a method like andrea's.

How sad is it that I didn't get the title was a joke for five days? Economic uncertainty.. stocks.. light dawns over marble head.

Tammy said:
"Stock is a good way to clean out your crisper of limp celery, dehydrated carrots, and that leek you don’t know what to do with, as well as any onions that are starting to sprout. "

Hey, get outta my fridge! It's not ready for company.

Staying home to watch the pot may not be hard if you're unemployed, but it can be hard if you're one of the working poor, working long hours, perhaps at multiple jobs, and running errands in whatever time you have left because you dare not displease your boss(es).

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