Steph G.B wrote (10/15/2004):

<snip>

>Alot of recipes i have call for Veal stock, brown stock or
>whatever other kind of stock. My question is this: What do
>you guys do? do you always make your own stock from scratch?

I make chicken and beef stock on a rotating basis every
second to third week, except in the summer. I end up with
about 2 to 2-1/2 quarts each time. That may sound like a lot
for home use for 2 (usually) people, but I go through it pretty
quickly, between soup, sauce, cooking liquid for rice, bulgur,
etc.

I keep several containers of supermarket broth on hand in case
I run low on my own. I agree with the poster (Peter, I believe)
who said, as I recall, that the chicken is better than the beef,
but the beef is still pretty good.

I don't make my own veal stock. Many recipes that call for veal
stock say that you can substitute chicken stock. This seems to
work okay, although I sense that people with palates more di-
scerning than mine might disapprove.