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--- 19159127
do you make your own stocks? If so what is your goto recipe?

I like to keep a simple brown stock on hand that I usualy make with chicken bones. I mostly use it as a soup base but have been experimenting with pan sauces.
--- 19159155
>>19159127 (OP)
I always cook chicken with the bone in. I save the bones after eating the chicken. When I make soup, I start by boiling chicken bones for 2 hours. After 2 hours I remove the bones, but keep the cartilage, skin and meat in the broth. Then I add pre-soaked beans, pork, vegetables, and boil for another 2 hours.
--- 19159407
>>19159127 (OP)
I buy 10kg of chicken carcasses or 10kg beef bones and throw them in a 20L stock pot and cooking it for 24 hours.
Then I remove all the bones and reduce it down till I can fit it in a 2L pot and then I fridge it and it turns into solid mass.
Cut it into cubes then put in a freezer bag.
One to 5 small cubes do entire dishes and fill them with flavour without overpowering them with salt. 
Started doing it last year and it's the best thing I ever did for my cooking.
--- 19160865
>>19159155
How do you get chicken bone broth that doesn't smell like garbage on a hot summer day? Every time I save bones to boil them the broth smells bad.
--- 19161351
>>19159127 (OP)
I just use Escoffiers recipes. My go to is his brown veal fond. Proportions for 10 l:
6 kg shanks or shoulder of veal
5 kg veal bones, chopped very small
600 g carrots
400 g onions
2 bay leaves
2 sprigs of thyme
100 g parsley stalks
12 litres water or Ordinary White Stock
40 g salt—only if using water
--- 19162485
>>19159407
OP here, I like that idea. Im starting a new batch with chicken paws and pork neck bones and Ill add aromatics near the end. Im planing on reducing it down to make cubes.
--- 19162588
>household eats one whole chicken a week
>all bones go in pressure cooker
>use innards if the store left them in
>add onion chopped in half, two carrots, two ribs of celery
>pop in a couple peppercorns and a bay leaf
>high pressure 45 minutes, cool, skim, and strain into mason jars
deliciously gelatinous
--- 19162633
>>19159127 (OP)
I don't ever make stock with just bones, using meat as well gives a much better flavor.
--- 19162732
>>19162485
>>19159407
I've heard of people doing this but never tried myself. It sounds reasonable though.
>>19159155
I pretty much do the opposite. I buy whole chickens, butcher them, and save the bones in my freezer until I have enough to make stock. I like having white stock around. I find it's more versatile but my dishes are more chicken centric.
--- 19162812
I like chicken thighs so I always buy in bulk bone in skin on because they are cheaper and cut out the bones and stick in the freezer.

Once the bag gets full I just boil it in water with carrots celery and onions scrapes that I also keep in the freezer. 

I just let it boil all day and I add salt and black pepper to taste
--- 19163595
I fucking love making stocks when I can spend the time. 

This my beef stock -

Roast off my beef bones in the oven until they're browned.
Throw em in the pot and cover with water.
Then add roughly chopped aromatics; onion, carrot, celery, garlic cloves.
Handful of pepper corns. Fresh rosemary and thyme and bay leaves.
Also I'll add any parsley stems I have, more the merrier.

I cook that out for 5 hours minimum for a beef stock, then strain and put it back on the heat and reduce it by pretty much half. 
Then I add a cup of red wine and reduce a bit further. No salt.

I will add that one place I worked at years ago, they'd save all their offcuts and garbage - onion offcuts, carrot peel, ends etc. At the time I thought it was a marvellous way of turning rubbish into flavour, but after a couple years of doing it that way, I have completely changed my mind. Garbage in, garbage out, as they say.

The difference between stocks made from rubbish offcuts and actual whole vegetables is clear to me now.

I usually just order 20kg of beef bones via my work and take them home. 12kg bones for the stock, the rest for my dogs.
--- 19163633
>>19163595
Really? If I cook vegetals in my stock for more than an hour or so it makes the entire batch taste like shit, developing odd flavors and an off-putting sweetness.

I make chicken stock every week and I simmer the bones and scraps for 6 hours. Then later I add water and vegetals to that stock to make broth for soup. Or I use it for sauces.

I'm not sure I believe you actually make stock. Cooking fresh herbs for 5 hours? And only 5 hours for beef bones? Unless you're using a pressure cooker, I think you're wasting those bones. Should take like 12 hours for beef bones.
--- 19163646
>>19163633
Noted! I'll try adding the veg and herbs later in the day next time. It tastes good though.
--- 19163676
>>19159407
>20L stock pot
how do you do that at home? what pot is it?
--- 19163962
I've got to start, recently tasted by itself some chicken stock i bought at the aldi and wasn't impressed
--- 19163977
>>19163962
It changes everything. Even homemade vegetable stock changes everything. I’ve been playing around with Indian cooking and used some vegetable broth I found on sale. It just wasn’t tasting all that flavorful and I decided to taste the stock on it’s own. I might as well have just used water. It was incredibly weak. It had a very vague celery flavor.
--- 19163987
I've only made stock a few times, not really comfortable sharing a recipe because I'm sure it's no good, but I'd appreciate someone to tell me if I'm doing it right on one thing that I'm unsure of

The first time I tried it, I just put bones in, along with vegies and herbs, but I didn't do anything special to the bones, and it didn't really work out. It worked, but it wasn't worth the effort

After that I started baking the bones in the oven because someone told me to do that, so I baked them in the oven first then made sure to break them in half before putting them in, and that worked a lot better. Does baking them actually matter if you're strong enough to break them without baking them? I keep wondering if baking them is just to make them easier to break.
--- 19164009
>>19163987
I find that roasting the bones creates less scum and sediment, but doesn't really make a huge different flavor-wise.
>I just put bones in, along with vegies and herbs
Don't do this. With a simmered stock, bones take 6-12 hours depending on the size, maybe longer. You should not simmer vegetables, especially herbs, for more than an hour. Vegetation develops bad flavors when cooked for too long, much like over-steeped tea. Herbs are even more fragile, and should be treated differently according to the herb. An herb that is very fragile like fresh basil or parsley should just be used like a garnish; and even hearty herbs like rosemary should only be added in the last 10 minutes.
>break them in half before putting them in
This may reduce the time required a bit, but also adds scum and sediment.
--- 19164018
>>19164009
I guess I phrased that poorly in my haste to ask, sorry I'm multi tasking. I already knew not to simmer the veggies the entire duration. I can see how I kind of implied that that's what I do. I don't.

The scum in my experience floats to the top and I skim it off with a spoon, does yours sink to the bottom? Just asking because you used the word sediment.
--- 19164023
>>19164018
yes both scum and sediment
--- 19164034
>>19164023
Blood, particularly raw blood, is the biggest contributor to very fine sediment in stock. So it stands to reason that roasting bones or scraps and keeping them whole will result in a clearer stock, since the marrow contains blood.
--- 19164054
Bones are pricier than I expected at the supermarket. I thought they threw away bones and it would be cheap. Where can broke asses score the bone?
I use electric stove outside for stock its pretty great.
--- 19164062
>>19164054
Beef bones are expensive here, too. Bone-in chicken and pork is much cheaper. I've never seen beef bones cheaper than $2.50/lb, but bone-in pork shoulder, whole chickens, chicken legs/quarters and thighs are often sold for $0.99/lb. I just buy those and save up the bones over the course of a week.
--- 19164095
>>19164054
Just buy the cheapest cut of meat you can get and add something else for gelatine. Even haute cuisine recipes use blanched pork rind for that purpose.
--- 19164099
>>19163633
Most people I'd say add the vegetable mirepoix at the beginning and allow it to cook along with the meat for the full time. I don't think I've ever seen a recipe which describes your method. I mean, it's not a bad idea, and I'll definitely try it, but you shouldn't be so quick to judge people just because they do it differently to you.
--- 19164113
>>19164099
>you shouldn't be so quick to judge people 
The first dozen or times I made stock I did it incorrectly by adding the vegetables with the bones and scraps. I couldn't figure out why it tasted odd, so I googled it and found out.

I'm not judging people. I'm informing people. Take it or leave it.
--- 19164115
>>19164099
I just throw them in with all the other stuff and noticed no difference if i cook everything for a day or just 3 hours in a white fond.
--- 19164137
>>19159127 (OP)
I save all the large bones I get from trimming or roasting things. Mostly chicken, sometimes a pork shoulder blade, some shrimp shells. My usual stock is just a plain bones plus carrot/onion/celery. I generally remove the carrot after about an hour or so, just because they have a habit of leaving too strong a taste if left to disintegrate. On the occasion I have some asian soup planned, I'll do green onion/garlic/ginger instead, since that's the appropriate aromatic base. I usually toss in some soy sauce and fish sauce because I can't help myself from fucking around and pouring extra stuff in.
--- 19164155
>>19159127 (OP)
Freezer bag any veg scraps/carcasses from other recipes.
When its time to make stock animals get simmered 1 hour and liquid discarded/pot washed before doing the full go at stock.
--- 19164398
>>19163676
It's a 20L aluminium pot I use on a gas burner outside.
Just look them up.
>>19162732
It's great and saves a ton of space.
After I strain it I reduce it till it all fits into this pot then cool it and slice it up
The jar is just for size
--- 19164407
>>19159127 (OP)
I do some with fish heads.
--- 19164460
I never buy chicken breasts because I always use thigh bones for stock. I don’t really save them up, I just make small batch stocks with vegetable scraps I have on hand. I’ll also use the “stock” left over from braising liquid I use to make pulled pork, or rib bones I have left over. I use for soups, sauces, gravy’s. Lately I’ve been making rice porridge for breakfast with it, which my mother in law calls “jok” or “Lu gao”.
--- 19164479
>>19164054
It’s gotten way worse since the pandemic. I used to be able to go to the grocery store and ask the meat department and they’d pack up bones real cheap, like ..49lb. They were throwing them away anyway. Now they seal them up and label them as “soup bones” and sell them for something retarded like $6.99lb. Now I just save bones in the freezer until I have enough to boil a pot of stock.
--- 19164514
>>19164479
Im thinking maybe they dont throw it away but resell it to some bone meal manufacturing or something, and I'd like same price. 
Havent checked the muslim butchers since Im allergic to bombs but will report if survive
--- 19164549
>>19159127 (OP)
>>19161351
>>19159407
what are your top 3 dishes that you use stock for?

I'm just trying to figure out if it's worth it because decent store-bought stock isn't even cheap on sale at 2€ for 400ml and right now I only use it for beef bourguignon and ragu bolognese
--- 19164640
>>19164549
>what are your top 3 dishes that you use stock for?
Basically all sauces and ragouts. Most brown ones call for demi glace though so the fond is just the base of the base sauce. My favourite 3 probably are:
Sauce or veau/poulet sauté chasseur
Sauce au poivre
Sauce bordelaise or everything a la bourguignonne
Everything will profit from it though. 
Making your own is definitely worth it flavourwise. Just buy veal or beef shanks or whole chickens and cook them for hours. Don't overload it with vegetables though. Just make vegetable fond separately. Also meat is much more important than bones as those provide flavour and sauces are thickened anyways. 
I make 5 l batches most of the time, take the meat out, strain it through a chinois and fine sieve and let it cool down so the fat solidifies on top. The next day i transfer the fat in a pot and cook the remaining liquid off so it can be stored longer. You can use it for rouxs, light sautéing or similar things. 
Then i use 2 l for 1 l sauce espagnole and reduce the remaining 3 l to 1/4 and pour 50 ml each (as those is equivalent to 200 ml, which is the perfect mount for 2 persons) in ice cube trays.
Too bad veal shanks are rarely on sale or stores don't have enough in stock.
--- 19164677
>>19164398
>aluminium
Ooooof
--- 19164705
>>19164640
thanks. like you said getting veal shanks or similar can be really complicated and expensive so I think I'll just start with whole chickens. that seems to be the most beginner friendly stock. should I go with corn fed chickens?

how big are your pots if you get 5l out of it? are you the 20L pot anon?
--- 19164738
>>19164705
The type of chicken doesn't really matter. Soup chickens will give you a more flavourful fond but have no usable meat afterwards. 
I use a 12 l pot. If you want to cook just 1 or 2 chickens you can get them in a 5l pot if you cut them up. 
Pic related is the 12 l pot with 4.5 kg veal shanks.
--- 19164756
>>19160865
What? I have never had this happen
--- 19165475
>>19164738
Whats the price difference between stewing hens and normal chicken?
--- 19165488
>>19165475
Age
--- 19165573
>>19165475
1/2 to 3/4 of the price. Sometimes frozen legs are even cheaper.
--- 19165577
>>19160865
Because you use fresh bones and not rotted ones, you dumbass.
--- 19166105
>>19164677
Yeah I know but as long as you don't cook acidic food your fine.
I also got the pot for free.
--- 19166139
>>19164549
I use it in my creamy pasta
Guanciale browned all sides
mushrooms sweated and browned all sides. It takes a long time.
Small amount of shallot and garlic cooked off.
clean with redwine.
Then add a lot of beef stock and reduce it down till its barely any liquid.
add cut up bits of Chicken thigh I grilled with a castiron on max heat to get a nice crust.
Cream a bit of cream but not to much idk how to explain properly.
then add pasta and mix well.

I use to cook store bought stock down till it was to salty then cook add everything at besides cream then mix cream in till it tasted right.

Now its throw a few beef cubes in a get tons of flavor right away.
--- 19166466
>>19166139
isn't the chicken + guanciale combo too overpowering with the mushrooms? it looks like too much meat.
I'm guessing the biggest advantage of homemade stock is it's not too salty like store-bought which always forces you to work around that
--- 19166476
This is a dumb question, but I haven't been able to find a clear answer online: is there there any nutrition left in the vegetables after making stock?
--- 19166996
>>19159127 (OP)
Looks hella good
--- 19167020
>>19164549
Homemade bone-roasted stock is 10 times better than the stuff the store carries
Make tortellini en brodo it will blow your mind
Just sprinkle a little fresh herb and young dry cheese on top before serving
--- 19167024
>>19166476
Eh, probably but not worth it, the good stuff is now in the stock/broth
I would rather buy fiber powder than try to neck down used stock veggies
I have used it to make dog food, it gets the doggo thumbs up
--- 19167028
>>>/biz/
DOLE and e-sports gambling baby. Watch out for beef, pork factories in China, and is there anything she can't do??
--- 19167063
>>19167024
>I have used it to make dog food, it gets the doggo thumbs up
does it give the dog adequate nutrition?
--- 19167075
>>19164549
I make fairly simple food most of the time, other than soups I use stock as the liquid for pan gravy, I add it to rice, (although this requires some freehand measurement as it will hydrate the rice but not as readily as water), I add it to smashed potatoes, and use it in braising liquids for certain cuts of beef or pork.

Almost anything that you would add liquid to is better with stock, at least in my opinion. You might argue milk or cream is better for some things but I don't shiggy wit dairy.
--- 19167125
The soup I made earlier:
>made stock from chicken leg bones and scraps; simmered 6 hours; de-scummed and sediment filtered out. Yield: 2 Quarts gelatinous stock.
>didn't roast bones because new house and oven isn't working
>1 quart stock and 1 quart water brought to simmer
>added salt to be slightly salty (to be absorbed later)
>added 2 TBSP cornstarch as slurry
>added dry herb sachet 1 tbsp rosemary, 1 tbsp sage, 1 tbsp thyme
>sauteed 2 large medium onions, 1 finely diced shallot, 2 finely diced serrano peppers, 1 head minced garlic
>added sauteed mixture with 4 chopped carrots and 1 bunch chopped celery
>sauteed 2 lbs chopped chicken leg meat
>added chicken leg meat
>simmered 45 minutes

Very good soup. Made about 1 gallon. Worth the effort!
--- 19167268
>>19167125
I don't want to sound racist, but that looks pretty good.
--- 19167830
>>19166466
It's all strong flavours though it is chicken pork and beef and it's only balanced out by the redwine acidity and creaminess.
I even removed all the herbs like rosemary and thyme and reduced a lot of the onion and garlic since I just want the browned meat and mushroom to be more forward.