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Liquid gold

 
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It's been a while since I posted any food-related topics.

I made up just under 2 gallons of home-made chicken stock last weekend. That's stuff that's going to go into a lot of good meals yet-to-be.


 
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Does chicken stock mean chicken sauce?
 
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I can see only some liquid . Where's the GOLD?

 
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IMO, making chicken stock is a lost art this days. In my father's restaurant, we always had a big pot it it. We went though so much of it, we never did actually saved any -- the stock was started early in the morning, and kept on simmer as it was used throughout the day.

These days, for the home, it is just much easier to buy it.

Henry
 
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Henry Wong wrote:These days, for the home, it is just much easier to buy it.


Easier, perhaps. But store-bought just does not compare.

I make stock about once a month and freeze it. It's really easy to make, and has a flavor that will never come out of a can (or box).

Beef broth, on the other hand, I just buy. It's a pain in the rear to make.
 
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John Jai wrote:Does chicken stock mean chicken sauce?


Not sure what you mean by "chicken sauce". If you mean chicken gravy, then no. Here's the Wikipedia article on chicken stock
 
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