- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Store Bought Chicken Stock
Posted on 10/8/18 at 7:39 am
Posted on 10/8/18 at 7:39 am
Making a gumbo Saturday but don’t have time to make my own stock. Have never used store bought stock before. Does anyone use them? Any good?
Posted on 10/8/18 at 7:42 am to KyrieElaison
Whatever brand you go with, use the low sodium.
Posted on 10/8/18 at 8:01 am to KyrieElaison
Better Than Bullion concentrate is good.
Posted on 10/8/18 at 8:01 am to KyrieElaison
I use Better than Bullion
Posted on 10/8/18 at 8:13 am to t00f
quote:
Whatever brand you go with, use the low sodium.
Why, so you add more salt later? Pay extra so they leave out an ingredient you have to add later. Makes sense?
I am a light salter, my wife had a stroke, the amount of sodium in the stock is not material to the overall seasoning of the dish, unless you are having the stock by itself. Better than Bullion if very salty, but by the time you add rice or noodles or whatever matrix you use, it's gone.
Posted on 10/8/18 at 8:13 am to t00f
quote:
I use Better than Bullion
+1
quote:
Better Than Bullion concentrate is good.
+1
Posted on 10/8/18 at 8:17 am to Trout Bandit
quote:
Better than Bullion
Posted on 10/8/18 at 8:35 am to OTIS2
quote:
Better Than Bullion concentrate is good.
Yep. This stuff is the best. I use all of the flavors regularly.
Posted on 10/8/18 at 9:02 am to andouille
It depends on what you're cooking. I once made French Onion soup with store bought Beef Stock. I didn't add any additional salt, yet the end result was "too salty".
Using the unsalted stock allows you to control your salt content. Same as using unsalted butter when baking.
Using the unsalted stock allows you to control your salt content. Same as using unsalted butter when baking.
Posted on 10/8/18 at 9:04 am to andouille
quote:
Why, so you add more salt later?
If I want to, yes. Usually though, I will not add salt later.
Posted on 10/8/18 at 9:13 am to KyrieElaison
I use Kitchen Basics most often when I do t make my own.
Posted on 10/8/18 at 9:13 am to KyrieElaison
Chicken stock is so easy to make and it's really not all that hands on in the end.
I buy the 10 lb. bags of leg quarters and a few packs of split breasts when they go on sale. With the leg quarters there is a small piece of the back attached to the thigh. I'll cut this off and tear off most of the loose skin and the chicken breasts I'll remove and discard the skin and debone the meat and that leaves the bones with a bit of meat still on them.
I'll take this and put it in a pot with some onion, carrot, celery, wet and dry seasonings of choice and let that simmer for at least 12 hours for a nice rich stock. Strain and refrigerate until the fat comes to the top and congeals, remove the fat and put up the stock. I'll get 3-4 quarts of very rich stock off those bones for later use-----and I know for sure what's in it.
I buy the 10 lb. bags of leg quarters and a few packs of split breasts when they go on sale. With the leg quarters there is a small piece of the back attached to the thigh. I'll cut this off and tear off most of the loose skin and the chicken breasts I'll remove and discard the skin and debone the meat and that leaves the bones with a bit of meat still on them.
I'll take this and put it in a pot with some onion, carrot, celery, wet and dry seasonings of choice and let that simmer for at least 12 hours for a nice rich stock. Strain and refrigerate until the fat comes to the top and congeals, remove the fat and put up the stock. I'll get 3-4 quarts of very rich stock off those bones for later use-----and I know for sure what's in it.
This post was edited on 10/8/18 at 9:15 am
Posted on 10/8/18 at 9:16 am to gumbo2176
quote:
simmer for at least 12 hours for a nice rich stock.
We all know how to make a stock. He said he didn't have time.
Posted on 10/8/18 at 9:19 am to Trout Bandit
quote:
We all know how to make a stock. He said he didn't have time.
You can do a lot of other things while the pot is on the stove slowly simmering. It's not like it's a hands on thing. Hell, put it on at 6 in the evening and wake up to a finished stock. How hard is that????
Posted on 10/8/18 at 9:25 am to gumbo2176
quote:
Making a gumbo Saturday but don’t have time to make my own stock
Stay on topic.
Posted on 10/8/18 at 9:28 am to gumbo2176
quote:
How hard is that????
These posts are always full of this.
“What’s a good brand of store bought X?”
“Oh just make your own it’s easy!”
You just recommneded deboning a whole bag of quarters and breasts for stock to someone that said they didn’t have time to make it. It’s not hard, but people have things to do sometimes.
Kitchen Basics stock or better than boullion powder, as others mentioned, is what i buy.
Posted on 10/8/18 at 10:09 am to gumbo2176
quote:
let that simmer for at least 12 hours for a nice rich stock.
Most people don’t have a whole day when they decide on a whim to cook a gumbo. Better than bouillon is a great product and makes a great gumbo.
Posted on 10/8/18 at 10:19 am to jaydoubleyew
quote:
You just recommneded deboning a whole bag of quarters and breasts for stock to someone that said they didn’t have time to make it. It’s not hard, but people have things to do sometimes.
I did not recommend deboning a whole bag of quarters, just the back piece attached to the thigh in most cases. That can be done when you have time and put in a bag and frozen to make a stock later.
As for deboning chicken breasts, I can do a pack of 5 split breasts in under 2 minutes.
Do it when you have time and freeze what you make for later use.
Posted on 10/8/18 at 10:21 am to gumbo2176
quote:
Do it when you have time and freeze what you make for later use.
So I need something today, but I need 12-15 hours in the past to make and freeze something for now?
Why couldn't you just answer the question or not say anything at all? You're providing nothing but coming off like a pompous dick.
Posted on 10/8/18 at 10:26 am to Mingo Was His NameO
Mongo like sheriff Bart.
Popular
Back to top
Follow TigerDroppings for LSU Football News