Who Has a Stock Pot?

I have a stock pot, but I don’t use it nearly as often as I used to. I used to frequently make veggie/chicken/beef stock, and then pour it into ice-cube trays and freeze it. I’d then pull it our of the freezer as I needed it.

I got out of the habit of doing that at some point, but I really should get back into it. I even used to make veggie stock with scraps (onion skins, carrot peels, etc.)
 
Homemade stock is evidently way and above in quality (let alone price) than stock cubes/industrial stuff.
Having said that, for a family of 3 which eats almost no stew and very few "casseroles", it's not really relevant.
I made a lamb stock , with bones and all, last week, but it was for a specific dish for a client.
I've got all the pots, mind you.
 
For years, I've made stock by roasting beef bones in the oven, along with the veggies & herbs, then I would dump the contents into a stock pot. The way Julia Child did it & the way that I learned as a prep cook. I still do it that way at home. I would raise the heat to a boil, then let the stock simmer for 8 hours or overnight. :wink:
 
This one is about 16 quarts. :wink:
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