Take Stock
By p1kef1sh
@p1kef1sh (45681)
January 16, 2010 12:47pm CST
I love to trawl the net for recipes and having half a roast chicken left from last night I looked for leftover recipes. I found one for Chicken Chasseur and the chef suggested buying chicken stock for the meal. Excuse me - but didn't he notice that he had a carcass right there on the table next to him. Take the meat off, boil up the carcass with some vegetables, reduce, strain and voila - chicken stock. Sure it take a little while but he had the raw ingredients already. He could have saved himself time shopping and money. Do you make your own stock when you have the ingredients to hand?
4 people like this
15 responses
@peavey (16936)
• United States
16 Jan 10
I never buy stock of any kind, I always make my own. Whenever I have a chicken carcass, or a beef bone or whatever, I make stock and keep it in the freezer until it's needed.
Chefs don't worry about money (they wouldn't be cooking some of those extravagant dishes if they did) so he probably didn't think anything about it. I think homemade stock is better than canned, though!
1 person likes this
@p1kef1sh (45681)
•
16 Jan 10
We are fortunate here, there is a constant and massive supermarket war and we have some of the finest local produce in Europe. Some of those meals are just camouflage I think. They aren't that difficult to make and certainly it's not often that I buy stock when I have the means to make it right here in the kitchen.
@mtdewgurl74 (18151)
• United States
16 Jan 10
I do make my own stock on occasion but not as much as I should..usually only on holidays or special occasions, otherwise sadly I buy it from the store. I'd rather have the stock come in a box then a can though just taste better. Well, it does seem nowadays we always try to take the fastest easiest way out..
@mtdewgurl74 (18151)
• United States
16 Jan 10
Very true.he should have suggested that it could be made and told how..or that it can be bought..did he suggest how to make the stock even to those who don't buy it ready made?
@blackbriar (9076)
• United States
18 Jan 10
NOTHING beats homemade stock of any kind, p1ke. I use the turkey and chicken carcasses for their own stock and even beef bones for beef stock. Ham bones are awesome for ham and beans. They also taste better and YOU can control what goes in them.
@dawnald (85135)
• Shingle Springs, California
19 Jan 10
I make soup when I have a carcass at hand, but I don't make my own chicken stock other than that.... Then again, if I have a carcass there, it's usually because I'm making soup.
@dawnald (85135)
• Shingle Springs, California
19 Jan 10
Ah yes, bear broth, cures just about everything...
@catdla1 (6005)
• United States
16 Jan 10
Sometimes I do, other times I don't. I prefer homemade, but in the summer when It's 100 degrees out, the last thing I want to do is cook anything I don't have to for broth/stock. When the chicken or vegetable stock is on sale, while not as good, it's cost effective. Especially when I would use electricity to cook it, and then more electricity to cool the house down from cooking.
All that goes our the window if I get enough P1ke parts to make stock, no matter what time of year it is. That would be better fresh than canned for that excellent, delicate flavor.
@whiteheather39 (24403)
• United States
16 Jan 10
Yes I do. My Scottish heritage will not allow me to spend money when it is not necessary!
@bdugas (3578)
• United States
17 Jan 10
Yes especially chicken stock, what you get in those little cans or boxes at the store is so expensive not to mention mostly salt. I guess maybe if they are running a show like that and him thinking some work so buying it would be so much easier than making your own. I always keep the stock off of chicken I boil. I can use it in dressing or to cook rice in.
@dragon54u (31636)
• United States
17 Jan 10
I do make my own stock. Even when I buy a cooked chicken from the store (which is often cheaper than a raw whole chicken) I will save the bones and skin and make stock from them. Everything gets used in this house, nothing goes to waste. I think I will look up that recipe, it sounds interesting!
@AnnieOakley1 (5596)
• Canada
17 Jan 10
We just made homemade chicken soup from a leftover carcass of one of our roasting birds. So, what you do think my answer is then, huh? lol
Yeah, he is an idiot!
@AnnieOakley1 (5596)
• Canada
19 Jan 10
NOPE! We managed to eat it for lunch and supper, as well as feeding our neighbour I had helping me out in the barn for a few days. It was quite yummy and thick with lots of veggies and meat, too. Those roasting birds make the best soup, I find. And we are almost out in the freezer, so I am dying to raise some more this spring/summer. I buy them as day old chicks the last day of March and they are ready to kill just before the first of July...12 wks and very big. 6 - 10 lbs. I love them.
@liquorice (3887)
•
16 Jan 10
Yes, I love making vegetable stock. Carrots, onion, garlic, and any other root-type vegetable that I have to hand. Then I either add chicken and make it into chicken soup for my daughter, or I drink it, add rice to it, or sometimes add ginger and chillis for a really spicy flavour! I do sometimes use an instant powder vegetable stock for quickness, although a lot of them have lots of salt in, so I make sure I buy the low-salt version. But home-made stock just feels a lot healthier, and quite hearty! 
I'm glad you're into the healthy stuff too.
I'm glad you're into the healthy stuff too.@liquorice (3887)
•
16 Jan 10
Sounds like a kind of cous cous risotto. Shame it didn't turn out too well, in theory it sounds as if it could have been good! Although I'm not sure about the suitability of cous cous in risotte...
@tamarafireheart (15384)
•
17 Jan 10
Hi p1key,
My mother always used to tell us not to throw bones away but to save them for stock, I have never bought stock cubes as I make my own, to thicken it a bit I use cornflour, these days everything is easy and simple, just reach for the packets. Hugs.
Tamara
xxxx
@thea09 (18305)
• Greece
16 Jan 10
Hi Pikey, well when I roast a chicken its covered in olive oil and all the juices come out and mix in with it, so I scrape the contents into a tub to add to the next nights meal which is quite often chicken in garlic, onion and cream, contents of the tub added for a richer flavour, and rice, all chucked in together for a one pot dish. Meanwhile the carcass is probably cooking away for home made chicken soup.
I do add a beef stock cube though to a big pan of beef stew.
@chocfahad (5)
• India
17 Jan 10
No no no... I never buy stock as whatever I'm making that requires stock already has the ingredients all I do is separate the stock before using the solid stuff. guess that's all we need to do to get stock from almost everything.
@gabs8513 (48686)
• United Kingdom
16 Jan 10
Lol no P1ke I don't as I always have stock in so I am not forced to make my own lol as that is something I never run out of also I cheat when I make things like Chicken Chasseur lol I buy the Schwartz Packet mix 
but I do add some extra myself to my taste lol
but I do add some extra myself to my taste lol 