In article >,
"Gil Faver" > wrote:

> well, the subject line says it all.
>
> anyone found any good veal or beef stocks on the market? How does their
> price compare with making your own? I am thinking of buying 50 pounds of
> veal bones, making 1/3 into white stock, and 2/3 into brown stock, then
> making some brown sauce and demiglace.
>
> aside from my time (I donate that for free), what is the cost comparison?
>
> thanks.

I don't give a darn about cost comparisons, I've never really tried to
calculate it but I'm betting that home made stocks are cheaper.

My main issue is all the bloody SALT contained in commercial stocks and
canned broths! It's horrible!

The stuff I make now is so rich, it does not need salt. The celery I use
I think takes care of that for the most part.

And they are fast to make now that I use the pressure cooker to make
them all the time. 1 hour, max and the results would bounce like a
superball after refrigeration.

Standard stock is bones with or without meat (there is usually some meat
scraps), celery, onion, fresh ginger root and garlic, and other herbs as
desired depending on the plans for it. Learning to spatchcock makes for
some very meaty bones from regular chickens and cornish game hens.

I've got a small stash of frozen turkey stock at the moment and will be
making more turkey breast/pork mixed sausage this week. Wish I had more
freezer space!
--
Peace, Om

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