Why aren't you making your own stock?>so easy a retard could do it>so effortless a slob could do it>comfy as fuck>makes your kitchen smell amazing>can only use bones and vegetable trim you would have otherwise thrown in the garbage>instantly elevates everything else you cook
I can buy it.
>>22155744There we are.
>>22155744>>22155753Except that's bullshit compared to real stock.
i doi made a thread about it and ck got super triggred that i left the brown onion skin in like the op pic
>>22155729>>can only use bones and vegetable trim you would have otherwise thrown in the garbageIn the garbage where they belong. Garbage will give you a garbage result. Vegetables cost nothing and actual meat will add some actual flavour to a fond. Seriously, have some respect for yourself.
>>22155729>Spend hours making a stock when Knorr™ StockPot does 99% of the job.
>>22155729I do. Who the fuck are you to make assumptions about me? Fuck yourself.
>>22155729If I get a rotisserie chicken I’ll usually make stock from the carcass. Except I haven’t done that for a long time because I saw the put carrageenan in chicken
I use stock way quicker than I get the ingredients to make it. I make a lot of soup.
>>22155760BTB is close enough. The only stock worth making is seafood stock because it only needs 1 hour and it's fucking amazing and there really isn't a store bought version. BTB makes lobster stock, but it's weak af. All other stocks need like 4-8 hours and fuck that. Even pressure cooking is a hassle.
>>22155729Whole chickens aren't much cheaper than boneless, skinless parts, uncooked chicken needs to be roasted to make a decent, versatile stock, and I don't have space in my fridge to keep a big vat of unused chicken carcasses.
