Chicken stock

[Anonymous No.17808024]

>Look up a recipe
>300 ml of chicken stock
>pulls out a carton of said stock

Every single damn time I try to cook something I run into this shit.
My country doesn't do premade broths/stocks/etc. I checked and double checked every store including the ridiculously expensive and posh ones.

For the love of god in heaven and everything that is holy, /ck/ grant me your wisdom, how do I deal with this?
Can I pre-make the stock and store it somehow?
Can I substitute it?
I am truly at my wits end with this, I just want to cook something nice and not think about this shit

[Anonymous No.17808035]

>>17808024
just use bouillon cubes, if you can't find those, you can always just make stock and freeze it.

[Anonymous No.17808038]

i've recently used a chicken boullion cube for every 2 cups of stock. so, 4 cups of chicken stock were made by bringing 4 cups of water to a boil and adding the cubes.

[Anonymous No.17808040]

>>17808024
You can make stock yourself from meat/bone scraps but do you seriously not even have stock cubes?

[Anonymous No.17808042]

of course you can make stock, are you retarded?
go find somewhere locally that sells chicken scraps and buy a stock pot, it's piss easy. good way to dispose of excess vegetables as well.

[Anonymous No.17808052]

>>17808040
we do have those It's just that every time I tried them they taste like overseasoned ass
>>17808042
ofcourse I know I can make stock.
I can't be making stock every time a recipe calls for like a cup of it though

[Anonymous No.17808074]

>>17808052
>I can't be making stock every time a recipe calls for like a cup of it though
If only there was some type of machine that maintains a temperature below freezing, making it possible to store foodstuffs for longer periods of time, which you then defrost when needed

[Anonymous No.17808076]

>>17808052
if you're making recipes where it only requires a cup it should be much easier to get by with homemade, just make a lot at a single time and freeze it for later
you can make the stuff in a damn crock pot while you sleep if you don't have the time to stay at the hob

[Anonymous No.17808082]

>>17808074
Well I wouldn't be asking how to fucking freeze the damn broth if I knew already would I, am I supposed to just shove the whole damn pot in there you smart ass?

[Anonymous No.17808108]

>>17808082
If only they made sealable containers in different sizes in which you can portion food and freeze it

[Anonymous No.17808113]

>>17808074
Or a knife-like tool that would let you divide a block of spicy salt to make smaller portions, perhaps even in a vessel whose very name corresponds to the amount of liquid needed to make said cup of stock.

[Anonymous No.17808139]

>>17808108
If only you could actually give answers normally the first time you're asked instead of being a shit about it, you could maybe actually get a gf so you don't have to cook for yourself all the damn time

[Anonymous No.17808141]

>>17808024
Yum

[Anonymous No.17808169]

>>17808139
>you could maybe actually get a gf so you don't have to cook for yourself all the damn time
Nice projection, retard.

[Anonymous No.17809166]

>>17808082
Get a silicone container meant for freezing liquids, it's more compact, won't shatter and it's much easier to push frozen blocks out of it. One with 1 cup sizes is ideal for broth, but you can also reduce and freeze into smaller cubes if you feel like it.
Glass containers are not very good at this job so ignore that anon, although you still probably want them for other things

[Anonymous No.17809582]

>>17808024
>chicken stock
>recipe

Do you want my cereal recipe?

[Anonymous No.17809600]

>>17809582
I like to put ginger in my stock and I don't see other people doing that. I also don't believe in the 3+ hour cook times. 1hr is enough 90 minutes is plenty.

[Anonymous No.17809606]

>>17808024
god bless you henry

[Anonymous No.17809607]

>>17808024
>Can I pre-make the stock and store it somehow?

if you're actually so retarded that you need to ask this question, please kill yourself.

[Anonymous No.17809641]

>>17808024
How have things like stock making, and bread baking, simple chores that every inbred peasant could do, how have these things become so mystified? Literally just boil some fucking bones and shit dawg, it's not rocket science.

[Anonymous No.17809655]

>>17808024
use water + bouillon cube/powder

[Anonymous No.17809764]

Left the thread for a bit and come back to retards thinking they are the smartest around while completely misunderstanding the question
>>17809641
>>17809607
EVERYBODY knows how to do that it was not the point, the question was can you store it for long.
>just freeze it
Fucking of course you can freeze it i am not that retarded, the question is HOW do you do that you actual neandarthals. I'm not gonna put the whole fucking metal pot of boiling broth into my freezer

[Anonymous No.17809830]

behold

[Anonymous No.17809835]

Freeze it
Reduce it and freeze it to save space
How is this even a question?

[Anonymous No.17809840]

[Anonymous No.17809844]

>>17809764
Ice cubes, obviously. You can use a tray and then dump them out into a bag once frozen but I like the ice cube bags, better for the quantity I make.

[Anonymous No.17809847]

>>17809764
>Put into containers
>Freeze
Retard

[Anonymous No.17809852]

>>17809764
A Neanderthal has 30% more brain volume and could figure things put without asking the internet. Stop using that insult it's inaccurate

[Anonymous No.17809856]

>>17809764
I honestly think you might just be wholly incapable of this. You should probably give up

[Anonymous No.17809868]

>>17809764
>Guys how do I put things in the freezer
What the fuck is wrong with you?

[Anonymous No.17810026]

>>17808024
if you are to lazy to make your own and freeze it in smaller conainers use pic rel

[Anonymous No.17810077]

>>17808082

This thread is probably the single greatest justification for unrestricted, tax payer funded abortion out there.

[Anonymous No.17810086]

>>17808082
>Make broth
>Let cool to room temp
>Put 1 cup broth in plastic bags
>Tie heavy knot on plastic bag
>Freeze
It's not that hars

[Anonymous No.17810097]

>>17809764
>how do I freeze a liquid?
you will need a container. do not use glass.

[Anonymous No.17810106]

>>17810086
>hars
Based as fuck.
I'm trans btw

[Anonymous No.17810137]

>>17809764
>I'm not retarded, I swear you guys!
>How to freeze liquid, durrhurr

[Anonymous No.17810179]

>>17809764
Idiot.

[Anonymous No.17810191]

>>17809764
Use some veal bones or just pur gelatine in your chicken fond to thicken it, heavily reduce it to 1 /4 or even more, let it cool down and solidify (either as a block you can cut cubes from) or fill in ice cube containers and freeze them.

[Anonymous No.17810192]

Like every single restaurant in finland uses premade stocks in their recipes
What kinda foods does a stockless country make?

[Anonymous No.17810205]

>>17810192
How come in finland. Best stock cubes are onces they sell in lidl?
Best stuff to use is that liquid stock that they sell in small bottle. But its quite expensive compared cubes.

[Anonymous No.17810273]

>>17810026
gem

[Anonymous No.17810552]

>>17809764
Based retard doubling down.

[Anonymous No.17810575]

>>17808139
It's not his fault you're retarded

[Anonymous No.17810592]

>>17808082
>I don't know how to freeze liquids, pls halp

[Anonymous No.17810826]

>>17809764
>I'm not gonna put the whole fucking metal pot of boiling broth into my freezer
Yes. Yes you will.

[Anonymous No.17811769]

>>17808024
just make it and can it yourself, got a pressure cooker to can things with anon? if not its worth getting one just so you can can up what you want.

[Anonymous No.17812104]

gonna cry?

[Anonymous No.17813046]

>>17811769
after getting around to reading the thread don't get a pressure cooker, you will blow yourself up.

[Anonymous No.17814051]

>>17808024
I've used beer instead of stock when making stew and it tasted great. Soy sauce and water might work. Wine could also work unless the stock is going to be the main component of something and it also has to be cooked for a while to taste right. You could make a quick mushroom stock that doesn't need to be cooked for hours, just chop up the mushrooms and boil for a bit until the flavor is extracted. Tomato sauce or even milk might be able to be substituted. It depends on how it's being used. Most of the time you just need any liquid with flavor instead of water.

[Anonymous No.17814213]

>>17808024
I have easy access to stock but I mostly just make my own nowadays considering how much better the homemade stuff tastes, especially with all that extra gelatin if you use stuff like chicken feet, wings, or spines. Just make a gallon every so often and freeze it in quart containers.

[Anonymous No.17815404]

>>17814213
I actually dont get what gelatin helps with unless you're looking for sauce texture and it gets reduced a lot
Like we dont put gelatin in soups on its own.

[Anonymous No.17815426]

>>17815404
Yes, creating a thicker mouthfeel is the whole purpose of gelatine. That's why you use parts with bones like veal/beef shanks or chicken wings/legs for fonds and broths.
The bones itself don't even add much of a flavour. You could basically just use meat and pure gelatine. Bocuse e.g. uses pork rind instead of addtional bones in some of his fond recipes.

[Anonymous No.17815446]

>>17808139
Give answers on 4chan retard detected

[Anonymous No.17815618]

>>17815404
It gives whatever you make more body and just generally better textures. Also adding a bit of gelatin to store bought stock is a quick shortcut for making them act more like the homemade stuff.

[Anonymous No.17815650]

>>17808024
Add salted butter to water and you have 98% of what chicken stock is, salt, fat and water.

[Anonymous No.17815655]

>>17815650
minus all the umami which is the reason stock is used in the first place

[Anonymous No.17815662]

>>17809764

[Anonymous No.17816808]

>>17809764
You put it into literally any container you would normally store liquids in for freezing. Have you never froze a liquid before?

[Anonymous No.17816847]

>keeping stock in your fridge
you DO boil it down first, don't you anon?

[Anonymous No.17816859]

>>17816847
I save space by keeping the ingredients dry.

[Anonymous No.17816860]

i make and can it
there's a learning curve and you have to buy some specialty equipment but overall i would say it's worth it

[Anonymous No.17816934]

>>17808024
i recently noticed the store i shop at sells stock in a fucking beer can. anyway, premade stock is a meme. get stock cubes, i recommend the kind you buy at stores foreign/nonwhites shop at, their stock is the best and dirt cheap

[Anonymous No.17816975]

>>17816934
stock cubes are a meme, get stock gel instead, it has fat and collagen

[Anonymous No.17817008]

I made a ton and put it in a big jar in the fridge and used it over a couple months and it was fine. I dont get this whole freezing meme

[Anonymous No.17817028]

>>17808024
>this nigga doesn't know how to make stock
buying stock is for retarded people

[Anonymous No.17817954]

>>17817008
Should be fine if it's a clear stock. Also, the reason you want to freeze it is some people have very uneven temperatures in their fridge. It'll be 2 degrees, then 7 for a while because they had the door open. If your fridge is always at 0 someplace it's fine to keep it there.

[Anonymous No.17819104]

cu/ck/s, I have made homemade stock like a hundred times. But it NEVER actually tastes better than throwing in a knorr buillon cube into water. I've tried simmering for a couple hours up to 24 hours, with herbs and without herbs, different proporitons of vegetables and bones. Do your stocks taste better then the store bought stuff or is it just a meme?

[Anonymous No.17819133]

>>17819104
Just use the Escoffier ratios for a really good result.
For 10 l veal fond:
6 kg deboned veal shank
5 kg veal bones
600 g carrots
400 g onions
100 g parsley stems
2 twigs of thyme (around 5-10 g)
2 bay leaves
12 l water or white fond
3 g salt/l

Or more simple the Bocuse recipe:
For 2 l:
1 kg veal
250 g veal bones
1 medium carrot
2 medium onions
Some parsely stems
1 twig of thyme
1 bay leaf
100 g pork rind
2.5 l water

[Anonymous No.17819149]

>>17819133
And if I were to make other kinds of meat stock like chicken the quantities are the same?

[Anonymous No.17819236]

>>17819149
Traditional haute cuisine doesn't use fonds just made from poultry. They had huge amounts of veal bones as waste anyways though which makes it less easy for homecooking. They use white fond as a base and throw in some old chickens. They also don't use brown poultry fonds but brown veal fond for dark sauces. White fonds are mostly just used for veloute based sauces. So the Escoffier version would be:
For 10 l:
10 kg veal shank or other substandard cuts and parures
4 chicken carcasses
800 g carrots
400 g onions
300 g leek
100 g celery or celery root
100 g parsley stems
1 twig of thyme
1 bay leaf
4 cloves
12 l water and 60 g salt (too mich salt imo if you want to reduce the fond later)
Cook for 3 hours. It would be better to cook the bones alone a few hours so the gelatine leek out.

Poultry fond is white fond with the addition of a few more carcasses and 3 whole old chickens.

The Bocuse version is the same as his veal fond recipe without the browning of the meat and bones. Also as his scale is also smaller he just uses just one carcass and single old chicken as addition to make his white fond a poultry fond.

These recipes seem pretty excessive but you have to keep in mind how much stronger the flavour of such fonds is. You will need way, way less of it compared to all the shitty carcass only recipes people praise that are just loaded with huge amounts of vegetables, which add most of the flavour. Make a 2 l batch, let it cool down until the fat solidifies on top, take it off and store it for other uses like rouxs, risottos etc. Personally i oike to reduce the defatted fond to 1/4 and freeze it in 25 or 50 ml portions. So i have 100 or 200 ml ratios already reduced (part of many recipes anyways and i could just add 3 times the amount of water to stretch the liquid level to the original ratio).

[Anonymous No.17819239]

>>17809764
Let me recap the thread for you
>OP can't cook
>Asks /ck/
>Spazzes out liek a retard when he's told to do
/thread

[Anonymous No.17820053]

>>17808024
just put some chicken in there or if you're poor some spices
a real man saves leftover pot roast broth in a jar, and a layer of fat will form over it and preserve it

[Anonymous No.17820055]

>>17819236
>too mich salt imo
That's how I've felt about every Escoffier recipe I've tried.

[Anonymous No.17820133]

i'm too autistic to ask a butcher for meat scraps

[Anonymous No.17820193]

you can make your own stock, boil it down to concentrate it and make icecubes out of it

[Anonymous No.17820247]

>>17815655
Ok add some msg

[Anonymous No.17820502]

>>17820133
But a butcher would actually want you to do this, they get to sell you shit they were gonna get rid of anyway. Literally a win/win situation.

[Anonymous No.17821255]

My most regular blunder in my efforts to learn to make any poultry stock correctly was adding too many things. you want to keep an upper limit on each ingredient other than the chicken itself.
1 chicken calls for 1/2 any onion you like, 1 carrot, 2 celery stalks. skim scum at first, then boil it slow for 4 hours to reduce its volume. thats it, nothing else. more steps than this and youre treading into broth territory

my broth usually gets 1 sprig each: fresh parsley, rosemary, and sage, salt and 4 whole peppercorns. strain afterwards thru cheesecloth

[Anonymous No.17821274]

>>17821255
i should also add that unless you have a commercial kitchen's cooling rack, youre going to have to wait in successive steps for your freshly strained hot stock to cool. i go from cold side of stove to glass vessel, which cools it, then after a little while, that vessel goes onto a silicone trivet in my fridge overnight, and then to my freezer.
theres just no way around thermodynamics, sorry op.

[Anonymous No.17821305]

>>17821255
4 peppercorns as in 4 individual kernels? On how many liters of broth ?

[Anonymous No.17821340]

>>17808024
>Can I pre-make the stock and store it somehow?
yes. Stock and many bases can be frozen easily. Icecube trays is the most simple

[Anonymous No.17821351]

>>17808024
I refuse to believe you live in a country with internet and not stock cubes

[Anonymous No.17821467]

>>17821305
Yeah, just a couple of them left whole, they impart a more subtle, less piquant spice when left intact, i think. i always suggest to start with less than 6 and move up if you find that you prefer more pepper flavor.

i have a cuisinart 6 qt jumbo chefs pan and i fill it to just under the rivets, so probably 5 liters. that will cook down for the 4 hours, usually leaving more or less than half its volume.

[Anonymous No.17821527]

>>17809840
How is it compared to bouillons?

[Anonymous No.17821766]

>>17821527
it's better than boullion nigger, can't you read?

[Anonymous No.17821889]

>>17821766
no need to use the n-word on 4channel dot org we are passed le edgy trollolol 9gag macro internetz era

[Anonymous No.17821909]

>>17808024
>>17808035
This. Stock cubes are literally made for this purpose if you're too lazy to make stock yourself.

[Anonymous No.17821971]

>>17821889
Nigger faggot

[Anonymous No.17822133]

heres advice. dont follow recipes from countries that arent your own. they introduce weird items that are not available. beginner mistake, another thing that pisses me off is the "Buttercream" ingredient.