Recipes

[MyGirlsMom]

Stock

Roast your bone before boiling them.  It's great if you use left over roast chicken, turkey, pork, etc. and then add your vegetables.

[ECBG]

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@x Hedge wrote:

@ECBG,  @Black Cat Back, @Dazlin, @cancun08, @gizmogal, 

If you like pre-prepared, Consumer Reports rated Knorr highest. Knorr was also rated a "best buy", indicating high value for low price.

They liked Swanson's stock, but in the article called Swanson's broth "soapy flavored". 

@x Hedge,Good to know.  Really liked seeing the list.@

 

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[VaBelle35]

A word about "low sodium."

Check the labels of all of your choices as I've found some packaged stocks are lower sodium than the ones labeled "low sodium."

I make my own stock.  Save all of my bones (chicken and beef) and make a batch in the crock pot every few weeks.  I get about 9 cups out of each batch.

I've heard about roasting the bones first, but to be honest, the last thing I need is another "step."  It's already a process to strain that beast.

[Honeybit]

I can't help but smile as I read this thread -- whenever my mother or grandmother cooked a chicken for a casserole or for chicken salad, their recipe note usually read:  "Boil chicken.  Save juice for soup." 

[toria]

Really you can use either.  I use low sodium.  I've made my own but sometimes too lazy for it.