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Posted: 1/22/2024 9:53:34 PM EDT
Anywhere to buy this liquid gold ? Been watching too many of Chef Jean Pierre videos and he uses it in just about everything . I only cook for me , sometimes my girlfriend which makes 2 . Is there anywhere on the internets that will sell and ship frozen stocks that do not suck ? As you can tell , I wouldn’t use a whole lot . I’ve watched his vids on making them at home , but damn he makes a lot . If you have not seen his vids , they are great for a beginner cook like me , lol . Just asking if anyone has used commercial stock that was good . And the bouillon cubes just don’t seem to work that well , imo . Thank you in advance for replies !
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Posted: 1/22/2024 10:38:22 PM EDT
[Last Edit: gearjammer351]
[#1]
ETA - I don't have an answer to your exact question, but some tips that might help with a solution.
 As with most things, making it yourself is always best. I've been keeping all the chicken parts in the freezer until I have enough. I even keep the carcasses from the Sam's club rotisserie chickens we buy. As for beef, I don't cook enough bone-in beef to generate the necessary bones. Chef Jean Pierre has a vid on how to make a better stock starting with the stuff in a box. As for quantity, well - it's hard to boil up a bunch of stuff in a pot and NOT make a big batch. You can freeze it, though. You could use the video and just fraction all the quantities proportionally and get a better batch size for your purposes.  From Boxed to Delicious Beef Stock | Chef Jean-Pierre |
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Posted: 1/22/2024 10:44:24 PM EDT
[#2]
Quote HistoryOriginally Posted By gearjammer351: As with most things, making it yourself is always best. I've been keeping all the chicken parts in the freezer until I have enough. I even keep the carcasses from the Sam's club rotisserie chickens we buy. As for beef, I don't cook enough bone-in beef to generate the necessary bones. Chef Jean Pierre has a vid on how to make a better stock starting with the stuff in a box. As for quantity, well - it's hard to boil up a bunch of stuff in a pot and NOT make a big batch. You can freeze it, though.  https://www.youtube.com/watch?v=Whtbrb_--HcYes , I’ve watched them and will make them in the future ! Was just wondering if there was a niche supplier that sells it already prepared . I have learned so much watching his vids . I’ve been doing everything wrong my whole life . |
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Posted: 1/22/2024 11:38:43 PM EDT
[#3]
Buy Sam's/Costco rotisserie chicken. Great/cheap source for homemade chicken broth.
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Posted: 1/23/2024 2:35:53 PM EDT
[#4]
Quote HistoryOriginally Posted By 4q2: Yes , I’ve watched them and will make them in the future ! Was just wondering if there was a niche supplier that sells it already prepared . I have learned so much watching his vids . I’ve been doing everything wrong my whole life . Fair enough. That's why I updated my post. I "learned" to cook from my mom, only to later realize she was a terrible cook. We rarely ate out, so I didn't have much to compare it to. I'm having some fun, though, and now I am getting pretty good at it. |
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Posted: 1/24/2024 10:05:27 AM EDT
[#5]
Here s what I would do... Store bought low sodium or sodium free stock in the box from local grocer. Fortify with roast chicken bones or raw bones and mirepoix.
Make the big batch and reduce the stock by half if not more and freeze into cubes or small containers. When defrosted you will have glace if used in the reduced state or if you add water you can bring it back to a stock viscosity. If you are intent of buying this brand is the industry standard. Link warning it its quite expensive. BPS Culinary Arts, Culinary Institute of America MS Food Science, Connell University |
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Posted: 1/26/2024 6:44:51 PM EDT
[Last Edit: gearjammer351]
[#6]
Quote HistoryOriginally Posted By Lucky-Charm: Here s what I would do... Store bought low sodium or sodium free stock in the box from local grocer. Fortify with roast chicken bones or raw bones and mirepoix. Make the big batch and reduce the stock by half if not more and freeze into cubes or small containers. When defrosted you will have glace if used in the reduced state or if you add water you can bring it back to a stock viscosity. If you are intent of buying this brand is the industry standard. Link warning it its quite expensive. BPS Culinary Arts, Culinary Institute of America MS Food Science, Connell University Thanks for that. They don't sell direct to consumers, it seems. I was thinking of trying the beef one. You should do an AMA in the cooking forum. 
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Posted: 1/27/2024 12:02:53 PM EDT
[#7]
HELLO FWEINDS
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Posted: 1/27/2024 2:28:56 PM EDT
[#8]
Quote HistoryOriginally Posted By gearjammer351: Thanks for that. They don't sell direct to consumers, it seems. I was thinking of trying the beef one. You should do an AMA in the coming forum. Just took a quick look... It's available if you google the item you are looking for from online vendors. |
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Posted: 2/4/2024 3:02:15 AM EDT
[#9]
Commercial stock sucks because making quality stock is expensive.
On the bright side, most commercial veg broth is actually pretty darn good If you want to make really good broth, buy some veg broth at the store, and mix 1:1 with distilled or filtered water to make your stock |
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Posted: 2/19/2024 7:13:36 PM EDT
[#10]
Quote HistoryOriginally Posted By burnka871: HELLO FWEINDS Lol !  . Really like his videos
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Posted: 2/19/2024 7:16:25 PM EDT
[#11]
Quote HistoryOriginally Posted By intheburbs: Buy Sam's/Costco rotisserie chicken. Great/cheap source for homemade chicken broth. Been saving my chicken bones to do it . Great suggestions in here .thanks everybody |
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Posted: 2/19/2024 7:21:14 PM EDT
[#12]
I make my own. Especially after seeing NY restaurants sell it at $20/cup!
I save & freeze any chicken bones, & excess meat, until I have enough to pressure cook with carrots, onions, & celery. Same with any beef & bones. After the cooking is done, I can it in pint sized jars. Lasts several years on the shelf. |
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Posted: 2/25/2024 9:24:29 PM EDT
[#13]
Quote HistoryOriginally Posted By Annarchy: I make my own. Especially after seeing NY restaurants sell it at $20/cup! I save & freeze any chicken bones, & excess meat, until I have enough to pressure cook with carrots, onions, & celery. Same with any beef & bones. After the cooking is done, I can it in pint sized jars. Lasts several years on the shelf. Pressure cooking sounds interesting for making stock . Makes alot of sense to me after thinking about it . Thank you ! |
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Posted: 2/26/2024 8:44:04 AM EDT
[#14]
During the holidays the beef bone-in rib roasts are pretty cheap. I get a four-bone and save the bones to make beef stock after we're done eating the beef. Since the bones were roasted in the oven they make a very rich broth.
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Posted: 2/27/2024 10:11:50 AM EDT
[#15]
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Posted: 3/7/2024 12:40:06 AM EDT
[Last Edit: Subnet]
[#16]
(Scratch this - read my next post instead)
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Posted: 3/7/2024 1:09:05 AM EDT
[#17]
Wait...I missed the part where you did actually notice that Chef John has videos on making stock, but you're concerned about having way more than you could freeze and store yourself. I can help there.
Go ahead and follow one of his stock recipes. Once you're all done, are happy with the way it tastes, and are about to freeze it - take note of exactly how much you made. Measure it. Now, keep simmering it until only 25% of it remains. What you will have done at this point, is preserved literally everything about it (all the protein, all the collagen, all the flavor, and even whatever lingering fat remains that you didn't skim off - all of it)...except 75% of the water. Portion it out in deli containers (or whatever you want - even ice cube trays), and pop them in the freezer. You've just saved yourself a ton of room in the freezer. But now it's super concentrated. When it comes time to actually use them the exact same way that you'd use your homemade stock (perhaps you're following a recipe or something), you'll need to add back the water you removed. Examples: Let's say I portioned my reduced stock into 1oz ice cube trays. Two cubes (2 oz, or 1/4 cup) added to 3/4 cup of water gives me...1 cup of my original stock. Or...maybe I've portioned my reduced stock into 1 cup (8 oz) deli containers. If I add the contents of that 8 oz container to 3 cups (24 oz) of water, I've now got 4 cups (32 oz) of my original stock. Which also happens to be the exact amount boxed cartons are sold in. Get the idea? Make sense? Now go forth, and prosper. 
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