>tfw use Knorr stock in any dish that calls for Stock nowadaysNot everyone has fucking leftover chicken bones to make fucking stock at home. I apologize Marco i'm sorry for disrespecting you as a child.
>>21779099I do
>>21779099>Not everyone has fucking leftover chicken bones to make fucking stock at homewell faggots like you don't
>>21779104>Pizza stockI kneel
for me it’s better than bouillon
It's December, Anon.Bake some chickens and then boil the bones. 1) Reduces your grocery bill2) Redirects your heating bill to something yourself3) Makes your house smell nice4) Tastes way betterMaking stock/broth is objectively one of the nicest things you can do for yourself this time of year. It improves your quality of life in no less than 4 different ways.
>>21779145I only buy boneless chicken breasts and thighs
>>21779150Buy whole chickens. It saves money and you get to make stock.
>>21779145No. I only eat boneless skinless chicken breasts. Whole chickens with the bones and everything are disgusting and they stink and taste bad. Boiled chicken carcasses smell horrible and make your whole house smell like death.
>>21779154No it doesn'tWhole chickens cost more for their weightCuts of chicken are broken chicken arbitrage
>>21779157>Boiled chicken carcasses smell horrible and make your whole house smell like deathBoiled chicken carcasses smell like chicken carcasses taste. If you don't like chicken carcasses, then why are you eating them?
>>21779159Thighs, $3.75/lbBreasts, $2.75/lbTenderloin, $4.12/lbWhole chicken, $1.47/lb
>>21779167I used to work for a butcher, whole chickens cost more than chicken quarters which also have bonesThe most expensive cuts are trimmed thighs and breasts, particularly skinlessIronically chicken tenders are always cheap, but they have no flavor
>>21779177>whole chickens cost more than chicken quarters which also have bonesThen keep the bones???
>>21779179I said I have bones
>>21779181No you didn't
>>21779160My roommate boils down chicken carcasses to make broth and it the makes the whole place smell horrible.
>>21779184I boil down chicken carcasses and my roommate says it smells great.Maybe your nose is retarded.
>>21779183Youre arguing with someone else. Not the original poster (me). I only posted this >>21779150
>>21779188>I have bones >I only buy boneless At what point do these concepts intersect?
>>21779183I have bones and giblets and hearts plus stock
>>21779198Okay, I'm genuinely happy for you, but you didn't actually say where you get them from.Why the hell am I talking to two different people interjecting each other?
>>21779202I dunno, things are either boring or absurdJust enjoy your time here
>>21779208I will, I actually just won trophy at a competition for my stock earlier tonight, so I'm feeling great
>>21779210I am legitimately happy for you, get some
I almost bought a jar of better than bouillon today but I put it back and bought the knorr brand instead because of marco memes and because it has corn instead of soy protein. I wish stores still carried the squirt bottles of concentrated chicken goop.
I like keeping the fat, skin and bones after I make pulled pork shoulder in a big tupperware in the freezer and make a batch of stock once I get 3-4 sets
>>21779145>3) Makes your house smell niceit really doesn't
try it with some mayonnaise
>>21779099Well why don't you? Collecting them is fucking easy, and they're probably really cheap at your local butcher
>>21779099as a kid i didn't know broth was made from bones because for however many years, in our house we've only used stock cubes to make broth
You may ask.... Why knorr stock pot?Because of the flavor, the richness, the fragrence that it adds. Simple. Delicious
Haven't bought chicken parts in over half a decade. Quality is WAY better when buying whole chickens.Every few weeks I pickup 3-5 chickens @ $7Take them home, separate breasts, clean them up, vacuum seal. The quarters I vacuum seal whole without cleanup as I do various things with them.Then make stock; find a good yellow onion with loose but intact skin, pull off the outer layer, cut in half and place on bottom of stock pot. This will carmelize. Then add fistful of thyme, 2-3 celery, and chicken carcasses. Boil, skim, simmer for 3-4 hours. Cool, strain, stick in fridge, package the next day in mason jars and freeze.
*yes I get my chickens for $7 each. Kroger*leave the onion skin on, it's what gives your stock flavor*skim the top of the stock before jarring
>>21780124Broth is not made from bones, stock is
>>21779099Kuh-nore is not just stock, it's also MSG. You're seasoning at the same time that you provide the stock.
>>21780786Then what is bone broth? Check and mate loser.
>>21780786huh, and now my ESL is showing i guess.i kinda use both interchangeably.doesn't help that i know the thing in the OP as bouillon cube and bouillon = broth
>>21780800Marketing
>>21780804I wouldn't fret it too much most people do even if they're not ESLThe times when it's important is if you're sick or something and require broth made by simmering meat in water because you can't eat anything else and need to hydrate at the same time
>>21780804No, it's not your ESL. That anon is being a jerk. There has never been a consensus on the differences between broth and stock in English. Just a quick excerpt from the "broth" wikipedia page. >Stock versus broth>Many cooks and food writers use the terms broth and stock interchangeably.[1][6][7] In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing".[8]>While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture.[9] Another distinction that is sometimes made is that stock is cooked longer than broth and therefore has a more intense flavour.[10] A third possible distinction is that stock is left unseasoned for use in other recipes, while broth is salted and otherwise seasoned and can be eaten alone.[11][2]
Is there any bouillon on the market that is just a meat flavor with no additives, and no corn or soy or gum and shit?
What should I do with all the chicken fat I scrape off the top of my bone broth?
>>21780929Use it to fry stuff. Or better yet, remove the skin and fat before you make stock, save it up, then make a big batch of cracklings and nice rendered fat with an onion flavor. I just made some yesterday. With the skin and fat from 4 chickens, I got a sandwich bag stuffed full of crispy cracklings and a little over half a pint of fat.
>>21780843Like a dry cube? I'm not sure about that. I think the bone broths they sell in glass jars at Whole Sneeds and other upscale grocers are meat flavored water with no additives.
>>21780947I really mean anything. I would love to have some kind of beef broth or concentrate because I don't make the stuff myself. The only pure stuff I've been able to find are "bone broth" products that are outrageously expensive. I just don't eat processed additives.
>>21780823If you're going to be an absolutist pedantic then stock is made from roasted ingredients and broth is made from raw ingredientsBouillon is any boiled soupThe words are used interchangeably but that's because people don't have the etymologyStock comes from stoke as in stoke a fire, broth comes from brewJames Beard was a great cook, he was not a word nerd
>>21780330Yeah the real reason to buy whole chickens is quality. You can get the 3-4 pound ones with non mutant size breasts and thighs. They're easier to cook as well, at least after you break them down.Main reason I don't buy them now is that I already have too much stock in the freezer and don't want to throw out bones. You accumulate bones really fast when you buy whole chickens, you need to make soup all the time.
>>21780843>https://www.heb.com/product-detail/hill-country-fare-beef-broth-14-oz/125972>Ingredients: Beef Stock, Contains Less than 2% of: Salt, Yeast Extract, Beef Flavor (Beef Extract, Natural Flavors), Natural Flavors.Ironically I've found that one of the cheapest things out there has a shorter ingredients list than stuff that's marketed as fancy and healthier.
>>21780996So a broth made from bones is a broth, yes?
>>21781022ty anon, I haven't seen that one before.
>>21781027It could be but it would be gross, bitter and cloudy Bone broth is called bone broth because alliteration and they know they can charge more since it's higher in protein If you're buying pre-made stock/broth look at the nutritional information and see how much protein it has per cupBouillon ironically has transformed from soup to flavored salts, probably because of Danish influence in English, they have brown sauce, so instead of stock or broth it translates to the brown colorant
>>21781050But bone broth is made from unroasted bones. You said>stock is made from roasted ingredients >broth is made from raw ingredientsSo how is bone broth not broth according to your own definition?
>>21780996Pretty sure usage defines the word, not the dictionary. So today bouillon is the little dried cubes, stock and broth are all but interchangable, either one can be roasted or not, it they can come from a can or be reconstituted from powder or paste. The origin is interesting, but useless as far as usage goes.
>>21781078>But bone broth is made from unroasted bones.No, it's not, otherwise it would be milky and bitter, which it clearly isn't (no pun intended) it's just marketing>>21781102>The origin is interesting, but useless as far as usage goes.I agree but it is and it isn't, if you're making itIf you're selling it then call it what you want, there are no trademarks or trade-dress patents involved
>>21779150Most Americans prefer dark meat with the biggest bones available
>>21781119A lot of bone broth is made from unroasted bones though.
>>21779154I don't think most of my local supermarkets even sell whole chickens, plus boneless breasts are by far and away the cheapest meat you can buy here.
Knorr is a chemical factory. Read the ingredients. Instead, use a high quality bullion etc. from Europe or equivalent with Better Than Bullion Premium as a floor. Then use MSG and you'll receive superior taste profile and somewhat better health outcome. Knorr is heinous abuse of human health, not joke.
>>21781119Anon, I read you wrong. You're cool. Merry Christmas.
>>21779108Hi Brian
>>21779498i made seafood stock while having clothes out on the drying rack and now my entire wardrobe smells like fermented shrimp paste
>>21779167>gee do I get 2lbs of breasts I’m going to eat, or 10lbs of meat I’m not going to because per lb it’s less expensiveAnon…
>>21779099Knorr elevates any and all sloppa. Marco,I tip my capPic unrelated: it’s my pho broth. I fucked it up, shoulda used marco’s ploppa
>>21779145My mom always made chicken stock and the soup always tasted good but I always found the process gross and a pain.
>>2177916740% of the weight is bones and that's not counting cartilage
