Reducing Storebought Stock

Cut out the middle man and use Better Than Bouillon chicken base. It’s already richer than stuff you get in the box.

And you can make it as rich as you want.

Better than bouillon is great.

quote:

---

Better than bouillon is great.

---

I'll pass. If pressed for time, I will stick with boxed stock and season more myself. It's actual stock.

quote:

---

Better than bouillon is great.


I'll pass. If pressed for time, I will stick with boxed stock and season more myself. It's actual stock.

---

I have used both in Jambalaya. Boxed stock is better but the soup base isn't horrible, it just gives a different taste.

quote:

---

Gross.

---

I hope you slip in your flaxseed oil today.

We save the bones from chicken, ribs, steak, etc. and cut them up with a brush cutter. We also save, shrimp., crawfish, & crab shells. When we get a good volume of bones or shells, we put them in our 10 Qt pressure cooker and add onions, celery, peppers, etc. along with 3 or 4 quarts of water. 90 minutes at 15 psig and 250 deg F makes great stock. We cool the pressure cooker in our rain barrel then strain the solids, chill the liquid in the refrig, then skim the separated fat. We freeze the liquid stock in quart freezer bags and use that stock for all our beans, soup, etc. We always have a couple gallons of frozen stock on hand. No preservatives, no added salt, and it tastes much better than any thing you can buy.