I love making my own chicken stock. It is so easy with the chicken thighs, water, seasonings, carrots, corn, green beans, onions, etc. So easy & delicious, without any unwanted additives. Happy stockmaking!

I’ve always made my own stock – its too easy not to. I save my bones and raw veggie scraps and put them in the freezer. When I have enough, I make a huge pot of stock, seperate and freeze it in 2 and 4 cup containers. I’ve been doing it more now that I’m buying pre-roasted chickens every week, using the meat and freezing the bones. It makes a nice dark roasted chicken stock. I always use it in my Kashi Pilaf.

There is something wonderfully comforting and satisfying about the process of making stock – a perfect de-stresser. Freeze stock in ice cube trays and store in freezer container, always ready to use and defrosts quickly. Treat yourself to a cup of homemade stock before bedtime.

I made my chicken stock this weekend, it was great, i already used some in a recipe! I will defiantely do this more when whole chickens are on sale, cheap…

Fianlly got around to making my own vegetable stock.

We save left over veggies, celery tops, ends, tops, skins of vegetable, onion skins (this darkens the stock for a nice rich color) in a bag in the freezer. When ready we boil, strain and reduce for a wonder stock. For non vegetarians – chicken bones from deboned breasts, carcasses from roasted chicken, and tips of wings(saved after making homemade hot wings) are also saved in the freezer.
Combine with the veggie bag for the best stock ever. For beef stock roast soup bones until dark brown and then boil with vegetable. enjoy

I ALWAYS TRY TO BEE HEALTHIE .
I LOVE MEKING FOOD NATURAL :) FROM scratch

Making your own stocks is much healthier, and really brings out the true flavors in your foods. No preservatives is an added plus!!

I just put the makings for stock in the oven to roast first before putting into the stock pot. Gives it a little more flavor. Homemade soup and bread machine bread for tonight. Can’t beat it. Now if the other challenges could be this easy.

Cooks Best Recipe cookbook has pointed me in the right direction regarding stocks (and other recipes). Excellent reading! http://www.cooksillustrated.com/bookstore_detail.asp?PID=265

I have just recently been thinking about making my own stock…if anyone has a great recipe or know where I can find one, I would really appreciate it… I love making soups during the cold months and I agree, it is always better to use homemade and you know what is in it!!

I have never made home made stock-broth and saved it in the freezer to cook with later on.

Vegetable stock is easy and fun to make with the kids. It’s great with pinto beans, and mixed with Italian dressing in pasta salads.

since the weather is changing, that is the thing to do—chicken this weekend, and perhaps beef next—anyone know what kind of beef to use for this?

I love making my own stock. I always have vegetable stock on hand in the freezer (since I’m a vegetarian). It is so much better tasting than store bought stock. In August, I bought all fresh veggies from the farmers market and made my own broth and tons of soup that I froze and it’s all waiting until winter. I can’t wait!

I love self-made broth. To add some additional flavor just add one cube of chicken bouillon.When I cook fresh vegetable I use some butter, part of the cooking water and milk to make a white sauce. Season it with salt, pepper and a pinch of nutmeg, add the vegetable and you have a very healthy and flavorful side dish.

i like making my own instead of getting it from a jar. you never really know whats in them.

I love making my own stock. I make everyting from Chicken to Oxtail to Beef. It’s so much better than storebought

Use broth for flavoring my dogs food. My kitties love it too.

I always save my water after boiling chicken…...i use it in many other dishes instead of using water. I like it most in cooked rice…. yummy

I have not thought of making a broth for a long time. I used to put the broth in ice cube trays and freeze it and the pop it out and store it in freezer bags and use it when I needed just that touch of flavor.

It is funny that the first time I come into this site (after seeing the tv ad to get a free cookie) that I find this challenge. Yesterday I canned a turkey and took all the bony parts and put them in a crockpot with some water, carrots, celery and onion. I let this cook all night and just now finished canning 5 quarts of the stock with the bits of turkey I pulled off the bones. It is always great knowing what is in your food!

I love the idea of making my own stocks, because then you know exactly what it contains and not all those hidden extras (like sodium) are in it etc.