The following comment is posted at the beginning of my recipes for chicken stock, beef stock, and fish stock. The same holds true for my Vegetable Stock Recipe:
There’s absolutely NOTHING on the market that will take the place of homemade stock. I know it takes a bit of time, but once you taste it, you’ll be reluctant to use the canned versions or bouillon cubes again. You can use it in soups, gravies, stews, vegetables, beans, and many other recipes.
What’s great about making it is that you can freeze it in ice cube trays and transfer the cubes to Ziploc’s, or other containers with the measurement written on the label. Then it’s a snap to just drop it into your recipe.
There’s nothing tastier than homemade clam or oyster chowder that has been prepared using a Fresh Fish Stock recipeas a foundation. You can use it for sauces and many other recipes.
What’s great about making it is that you can freeze it in ice cube trays and transfer the cubes to Ziploc’s, or other containers with the measurement written on the label. Then it’s a snap to just drop it into your recipe.
The following comment for Beef Stock is included at the beginning of my recipe for chicken stock. There’s no need to say anything different.
There’s absolutely NOTHING on the market that will take the place of homemade chicken or beef stock. I know it takes a bit of time, but once you taste it, you’ll be reluctant to use the canned versions or bouillon cubes again. You can use it in soups, gravies, stews, vegetables, beans, and many other recipes. What’s great about making it is that you can freeze it in ice cube trays and transfer the cubes to Ziploc’s, or other containers with the measurement written on the label. Then it’s a snap to just drop it into your recipe.
There’s absolutely NOTHING on the market that will take the place of homemade chicken or beef stock. I know it takes a bit of time, but once you taste it, you’ll be reluctant to use the canned versions or bouillon cubes again. You can use it in soups, gravies, stews, vegetables, beans, and many other recipes. What’s great about making it is that you can freeze it in ice cube trays and transfer the cubes to Ziploc’s, or other containers with the measurement written on the label. Then it’s a snap to just drop it into your recipe.
