Best way to make stock??

Pink.

Hi martinmerlin,

We have an older thread on making homemade stock, so I have merged your thread with it as it helps other Old Style readers to see all the suggestions on one thread. As always posts are listed in date order, so you'll need to read from the beginning to see all the replies.

Pink

carrottopsuk

Does anyone know whether making your own vegetable stock from scratch is more moneysaving than buying stock cubes?

Thanks in advance.

Pink.

carrottopsuk wrote:

Does anyone know whether making your own vegetable stock from scratch is more moneysaving than buying stock cubes?

Thanks in advance.

Hi carrottopsuk,

First of all I don't know the answer to your question! I imagine it would depend on the quality of the stock cubes you use.

For instance....and this is just an example, it could apply to any supermarket....if you buy tesco value stock cubes, they are incredibly cheap and they do the job, but what ingredients are in them?

You could go for a better brand, I like kallo...probably a bit better for you.

But nothing beats a home made stock where you know exactly what has gone into it. I used to cook mine on the cooker hob, which bearing in mind the cost of electricity probably cost a lot more than the most expensive stock cubes you can buy.

Lately I have been making stock in the slow cooker with whatever odds and ends I have and I really think the price would be comparable with the most expensive stock cube you can buy. The quality would definitely be superior.

Pink

carrottopsuk

Thanks Pink for your comments. I really appreciated them.

dlb

I make my own stock from chicken bones ect, but use them to make rissioto makes it taste lovley.

heather38

can i make chicken stock with just the carcass? i have no carrots or celery but do have a lonely onion in the fridge. thanks

mummyyummy_2

another stupid question from me, how do you make stock from a carcass? always heard about it, like ppl say they make gravy from stock?? but i dont know how to do it...

Jayar

Cover carcass with cold water add veg (onion carrot etc) and bring SLOWLY to the boil. Simmer for 2-3 hours, strain, let it cool and skim off fat.

cannyscot_2

I've just started the rubber chicken thing it's going quite well -I have tried making soup from the carcass 3 times each time it's getting better-i've been using hot boiled water-what difff does using cold water and bring it to the boil make.

2. getting the fat off is there a knack to that?
3.mine is not fflavoursome enough so I have to add stock cubes-what am I doing wrong?

mummyyummy_2

so, basically, u r saying eat the meat, strip the chicken (or wotever using) of all meat, loose bones etc and bring it down to a bare minimum then follow above steps? that sounds easy enough...i hope...wot about making gravy using stock? do i have to add anything to thicken it (cornflour?). Cannyscot, I 2 wondered about skimming the fat off...