Never made stock and need a substitute.

[ShawtyCat]

Please don't shoot, I just don't have the time. Mommy of three babies you know. Anyway, I don't know what to substitute for stock. Should I use (yes Im gonna say it) that canned chicken/beef/veggie broth from the supermarket, or is there an alternative??

[chefboy2160]

Yes Shawty that will work fine . Another way is to purchase bases and mix with water to make your stock . Remember though that when you boil or roast that you allready have some good flavors in your juices to work with . Good luck .

[Jim]

Nothing wrong with the canned varieties. Just watch for extremely high sodium content as well as the MSG factor, if you are cautious about that ingredient. Another option you may want to explore is purchasing base. Generally, not available in supermarkets, but it is in warehouse-style shops (like BJs, Costco). It is generally sold in a 1# jar (about $8) and will last for quite some time. It is a paste generally comprised of chicken (or beef), fat, salt and other fun additives. But, it does do the trick.
One note of caution. Stay far, far away from boullion cubes (stuff like HerbOx, etc.) Nothing but salt, salt and more salt.

[ShawtyCat]

I usually cook my rice the way we do in Barbados. Salt the water, add some pepper, a spoonful of butter and a thyme sprig. Ive heard of using stock and wondered about alternatives. I have seen this Chicken Base at the restaurant but never used it because I thought it added alot more salt for the chicken taste. But Im glad it is okay to use the canned chicken broth. The low sodium brand.

[Chef Nosko]

Hi ShawtyCat:

If you have a "Wild Oats", or some type of whole foods market, you can find some good clean tasting chicken, beef, & vegetable broths in the packaged boxes.

You may be able to find them in a regular supermarket.....but, I am not sure, I have never looked for them there.......

Another possibility is to buy a good quality base.

Minors makes some good ones, that also does not contain any MSG (if that is an issue to you).......They have more beef, or chicken, etc...in them than salt, and other ingredients.......

Some of the cheaper ones have so much salt that your stock will taste like "salted tea".......BLAH!!!

Where to get the good bases?

Some supermarkets carry them.....but, not many.

Places like BJ's, Cosco, etc..... are better possibilities.......BJ"S does for sure..... at least the chicken, & the beef.

Another place to buy good quality bases is "More than Gourmet"....they are somewhere in Ohio. You can find them on line. They have bases, and a really good "Demi-glace", for those who do not have time to make their own. They will ship product.

Good Luck,

Chef Nosko
Boston, MA

[chiffonade]

May not be widely available, but a product we've found to be an acceptable substitute for home-made stock is called Better than Boullion. It's a jarred concentrate and comes in chicken and beef. What we like about this is it's easy to use, you can use as much or as little as you like, and it's not overly salty like some hard-cubed products or some canned "stocks".

[Mezzaluna]

I second that. I've used chicken and beef "Better than Boullion" and find them acceptable when I need small amounts of broth or a stock substitute. Swanson's vegetable broth isn't bad, but as Jim and others have said, the prepared ones are SALTY. Use with caution.

[Chef Nosko]

Hi:

FYI----

"Better than Bouillion".....

If you have a "Traders Joe's" in your town.

The price here is $2.99 per container. In other supermarkets it goes for $4.50 to $5.00 per jar.

And, yes it is a good product.

Chef Nosko
Boston, MA

[marmalady]

I've used the mushroom Better than Buillion, and it's scrumptious.

[84RHONDA]

Never seen "better than bouillon" any Canadians know if this line is available at our grocers? I'd be interested to find a supplement to the MSG salt enriched stock I always seem to buy.

[daavery]

"Better than Bouillon"

Superior Touch (r)

Superior Quality Foods

Ontario CA 91761

http://superiortouch.com

[ShawtyCat]

I went to the supermarket today and found the "better than boullion" and those boxed broths. I bought the low sodium canned chicken, beef and vegetable broth. It definately improved my meat sauce. I once tried the boullion cubes but stopped after having to smash it with a hammer the first time. Ugh! Thanks for all the input. Maybe one day when there are no kids in my house Ill make some REAL stock.

[Suzanne]

It really isn't that hard or time-consuming to make your own stock at home. In fact, it's a great thing to do if you're stuck at home all day doing something else. Your stove does most of the work.

For now, here is a basic, simple way to make a white stock (meat or chicken). It does require some attention at the beginning, but then you can pretty much just leave it alone. Sorry, I'm not putting in measurements, just technique. I'll check up and enter that infor later.
[list=1][*]Rinse your bones/meat to remove any loose gunk.[*]Put them in a tall pot and cover with COLD water.[*]Put on the stove and bring almost to a boil. Turn down the flame IMMEDIATELY so that it just simmers very gently.[*]This is where you have to take some time with it. Skim off and discard the gunk and foam that collect on top. You'll have to do this over a period of time, but can go away and come back.[*]Add your vegetables and aromatics -- carrots, celery, onion, leek, parsley, peppercorns, etc. cut depending on whether it's beef/veal (cut in large chunks) or chicken (smaller).[*]Let the pot simmer very, very gently, 3-4 hours for chicken, 6-8 for beef. Top up with cold water if the solids are not covered. NEVER LET IT BOIL!!!!! (It will be cloudy and greasy if it does.) You can check it from time to time, but really can pretty much leave it on its own.[*]When it's done, strain into a clean container (let all the liquid drip through) and put away in the fridge.[*]Next morning, remove the fat that has collected on top.[/list=1]

See, you really don't have to spend a lot of personal time on it, unless you want to keep skimming the fat off. But that isn't completely necessary.

One more hint: I collect bones, giblets, chicken skin, and meat trimmings in the freezer. When I've got enough to make up a couple of pounds, it's INTO THE STOCK POT with them! The finished stock takes up about the same amount of room in the freezer, anyway.

Finally: if you can get a copy of Is there a nutmeg in the house?, a collection of pieces by Elizabeth David that just came out, there's a few pieces about cubes/concentrate and stock-making -- very interesting.

[Suzanne]

Then again ... I also keep a supply of "Kitchen Basics" stocks in the closet, the stuff in the boxes. Hey, sometimes convenience instead of "purity" is perfectly fine!

[shroomgirl]

When I was at home with babies it was easy to throw a huge pot of stock on a back burner and then cool, and package in ziplocs for the freezer..... chicken especially. LARGE quantities that way you could make enough for a month....stock needs little tending once it's cooking, it does need alittle effort to strain and package.

I use Swanson's low sodium beef...I've tried the ones at Whole food and they don't do it for me....I actually returned theunused ones for my money back....

Veg stock takes nominal time to cook, but to have a great one requires alot of different veg.

I picked up Starrs porcini bullion cubes in NYC, have not tried them yet, but my dear friend I shared with took a bite of one thinking it was chocolate and it blew his taste buds out!!!