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Is it worth making your own stock?

(8 Posts)
XBenedict Thu 06-Dec-12 19:04:03

Or are Oxo cubes just as good? Just looking at Lakeland's soup bags and wondering if I should get some for homemade stock smile

flatpackhamster Thu 06-Dec-12 19:43:16

Yes it is, and no they aren't. OxO cubes, sadly, rely on MSG for their flavour.

If I roast a chicken, I'll turn the leftover bones in to stock. Same for fish heads or a lamb bone. I tend not to do veg stocks due to the shortage of freezer space (if I've only got room for two boxes of stock then I'd rather go without veg) If I don't have time the bones go in to a box in the freezer so that when I do have time I can stockify them.

MrsJamin Thu 06-Dec-12 19:48:02

I used to think it wasn't worth making my own stock, but I think it is actually. Now when I've done a roast chicken, I get the unused meat off the bone after we've eaten, put in the fridge, and then chuck the carcass on immediately. I seem to get 3-4 lots of stock which I put in takeaway plastic boxes & do for meals, particularly soup, chicken casserole, paella, and risotto, it really makes the meal and is not at all like oxo cubes. It also gives you a wonderfully smug feeling using your own stock! smile

wrenster Thu 06-Dec-12 20:01:34

I was wondering exactly the same xbenedict! I'd like to give it a go if nothing else just to see what the difference in taste is like.
Mrs jamin any chance you can explain exactly how you do it? Once the carcass is in the pot, do you add liquid, or use the liquid that's come off the bird whilst cooking? Sorry if that's an obvious question but I have no idea! Is the stock not fatty? Thanks v much

Caerlaverock Thu 06-Dec-12 20:06:18

No oxo cubes are better

MrsJamin Thu 06-Dec-12 22:15:30

I just chuck the carcass in with onion, a few left over veg from roast, thyme, rosemary, whole peppercorns and leave it simmering for as long as possible (3 hours is good). Then strain and leave to cool. I put in enough water to cover carcass but no more otherwise it's quite diluted. The first time I did it I tried to follow a Jamie Oliver recipe but it is quite simply chuck it in. If its a greasy chicken it can be quite oily and I haven't managed to work out how to separate it before freezing.

ScienceRocks Thu 06-Dec-12 23:41:40

Yes, it is. Strip chicken carcass, break up bones and bung in big pan with a kettle full of water, anything left over from the toast that isn't fatty, a couple of bay leafs, some peppercorns and random veg (broccoli stalks are good). Simmer for about an hour. Strain, freeze in labelled containers (this is very important grin).

I have one of those gravy separating jugs with the spout at the bottom. Very cheap in tesco.

GreeenFingers Fri 07-Dec-12 09:39:56

I'm a vegetarian but I never used commercial stock as it makes everything taste the same.

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