After pouring over pages and pages of posts and several articles, I am finally looking into making my own chicken stock. However, there are still some things I'm trying to wade through. First of all, I personally only own an 8 qt stockpot, but could borrow a 12 qt from a friend. Is it possible/even worthwhile to make stock in this sized pot? Unfortunately I am a poor college student and pots and such can be quite pricey. If it is worthwhile to make stock with a 12 qt stockpot, how much of the various ingredients would I need? I'm guessing I can't take a 16 qt stockpot recipe and cut it in half. Finally, what is the best way for a home cook to get a hold of bones (necks, backs, wings, feet)--do I just give a call to the local supermarket meat department and ask them? Thank you all so much for your help. I have wanted to make my own stock for a while, and am glad to see that I am coming closer to this goal.
post #1 of 22
1/15/08 at 9:37am