Christine Dabney wrote:

> I know that energy is often an issue for you, but is making your own
> not possible? I find that is the cheapest by a long shot.

Absolutely! We do upon occasion use the carton stock, but 90% of the
time I'll make my own. It's something I never did in my previous life
and now it's part of my cooking basics. I LOVE the smell of stock
simmering on the stove.

I've got a couple of daughters making their own stock now, too. Great
way to save $$$$ and it tastes so much better. I love witnessing those
little epiphanies!

That said, of the carton stock we've had I like the "Kitchen Basics" and
"Pacific Natural Foods" organic low sodium broths. TJ's isn't bad and
the price is right. Recently I opened a couple of cartons of the
Swansons chicken stock and both smelled funny, though neither of them
were spoiled.

> I often make a big pot, then reduce it down so I can then pour it into
> ice cube trays. Then put them all in a baggie and take out what I
> need when I need it. A big pot of stock reduced down about 3/4 will
> often give me about 2-3 ice cube trays worth....and then I just dilute
> it when I need it.

Alas, we go through it so quickly that rarely ever is there extra stock.
The versatility of stock makes it as much of a staple as a gallon of
milk in our house.

Besides, our freezers are loaded up with enough stuff that may never see
the light of day. I go through them quarterly to pitch what needs to go.

--Lin (Happy Fat Tuesday all!)