re: Store Bought Chicken Stock

I've been a fan of Trader Joe's stocks when it comes to store bought.

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raising your own chickens

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Very easy to do, and doesn't require much time in the end. I search for ads on Craigslist for new chicks, then feed them twice daily on a mix of dried corn and oats. Once they're bigger, I mix in some animal proteins to really give them some heft.

Good thing is that if you don't really have time to do all that, just wait and do it when you do have time. So easy.

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Your stock would be much better if you didn't use store bought chickens

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i'd venture that 90% would not be able to tell any difference based on equal preparation

especially when it comes to stock.....considering it's only the bones and not the actual meat

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Chicken stock is so easy to make and it's really not all that hands on in the end.

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Maybe you should start a thread about it

Well since the argument has already started I’ll add a couple things. Read the ingredient list as a lot have added yeast, msg and “natural flavors” which aren’t necessarily natural. Many aren’t even made with actual chicken.

That said I use Better than Bouillon for a lot of things and it has soy protein, high fructose corn syrup and sugar.

And a very easy and very good chicken stock, FOR WHEN YOU HAVE TIME. Buy a bag of chicken feet from Iverstine’s or a lot of Mexican grocery stores, add to stock pot with a gallon of cool water, 1/4 cup of salt and fresh thyme, bring to a boil then reduce to low simmer for a few hours. You will have an incredible chicken gelatin that is intensely flavored.

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organic free range low sodium

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I hope you felt sad typing all of that.

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Very easy to do, and doesn't require much time in the end. I search for ads on Craigslist for new chicks, then feed them twice daily on a mix of dried corn and oats. Once they're bigger, I mix in some animal proteins to really give them some heft.

Good thing is that if you don't really have time to do all that, just wait and do it when you do have time. So ea

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Better Than Bullion

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All I use

I drop a whole chicken, a halved onion, and a few stalks of celery in a pot of boiling water, while browning my roux. Pull the chicken out when done and let it cool in a colander.

Now I have a roux, and a chicken stock. It didn’t really take any longer.

I’ll debone the cooked chicken by hand, and add it back to the gumbo later.

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Now I have a roux, and a chicken stock

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Yes on the roux. You have a chicken broth, not a stock.