Do you make your own stock or do you cheat a little?
I always want to make my own stock; it is supremely superior to canned or box o' broth, but I normally don't have the time and often can't get the bones from the butcher. When you make stock, whose recipe/process do you use? I've used several and I've determined the next batch will be Michael Ruhlman's. I used my own stock for the last batch of risotto I made and it was just superb, if I don't say so myself!
There have been comparisons done by CI and FC recently that recommend Swanson as the top preferred commercial broth/stock. I usually get the case of it at Costco to have handy when I don't have homemade. I don't have any big complaints with it, but tried Trader Joe's chix broth in a box and didn't like it one bit.
Any tips you'd like to pass along for making stock?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
Comments: