Stock options | The Columbus Dispatch

Just about every major component of the Thanksgiving feast -- basting the turkey, moistening the stuffing, creating the gravy -- requires stock or broth.

[Gobble Gobble]

I love Kitchen Basics products. Any other brand of stock is just salty water. Kitchen Basics stock is actually worth buying. I use the (low sodium, which has far less than the 480 mg listed about) chicken stock all the time - for rice, for couscous, for orzo - anywhere I would normally cook something in water. Instant, easy additional flavor!

[TOOK THE WORDS]

I bristled a wee bit at the term 'die-hards', as though making homemade stock is some arcane, old-fashioned thing.
These boxed broths are OK out of dire necessity, or to 'extend' a recipe- but, for flavor, there's NO legitimate comparison (yes, I've tested most of them.)
and there's NOTHING to making homemade stock-it's a terrific, home-fragrant thing to simmer away on the weekend.
Collect all the carcasses and spare poultry 'parts' you get, throw in a freezer bag and keep until there's a couple pounds-
for the best flavor, you're using up your aromatic, oldest 'vegetable ends'-so it's essentially free,
nothing is artificial-
healthy, and AUTOMATICALLY 'low sodium'.
Cool, de-fat and strain, freeze to pint and quart bags, and it's a done deal.

[Gobble Gobble]

@Took the Words - Yes, that would be ideal in another lifetime, but for this lifetime, Kitchen Basics is my go-to. Good for you for having the time and energy and freezer space to do all that.

[Proud_Die-hard]

Oh Gobble Gobble- you have talked yourself into believing that making your own requires more time/energy/freezer space than you have. It is effortless to throw the left over parts that your family doesn't eat or the carcass of a chicken/turkey in a bag or plastic container into the freezer and might take up space of the size of two ice cream containers or a bit more. You also collect the 'dead ends' of carrots or even limp celery. When you have time- like when you are watching TV or when you are cleaning, throw it all (still frozen) into your largest pot to simmer for a couple hours. It needs little attention. Add some seasonings, salt, pepper. Strain it through your colander and you will have the makings of a wonderful soup, or just refreeze the liquid for when you are ready to use it. It is really SO EASY.

[Lisa]

Thanks to those who understand and have shared how easy it is to make stock at home. I'm glad I can buy it pre-made at North Market, but it's so easy to make while I'm watching Mad Men or goofing around on the computer.

In the summer we freeze stock in ice cube trays, then dump the cubes into a Ziploc bag for use in recipes that need a little extra moisture.

Home cooks are bombarded with advertising messages that DIY basics are awful drudgery. Hey, it's OK to buy pre-made stock, but try it yourself at home with leftovers too.

[CatInTheHat]

We brine our turkey - Google Alton Brown brine turkey for the recipe. It takes more time but it's worth the effort. The turkey is excellent.