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Home Cooking

A Question About Stocks


Home Cooking 44

A Question About Stocks

CindyJ | Jan 14, 2009 05:54 AM

I'm about to let my naiveté show (again). When a recipe calls for beef or veal stock, I truly understand the importance of using a slow-simmered, homemade stock, and I'm well aware of the distinction in the end result between using a canned or packaged product and the "real thing.". However, when the recipe calls for chicken stock, I turn to canned chicken broth, and omit the salt usually required otherwise. I cook chicken SOUP all the time, and would never consider using canned broth in its place; but when it comes to chicken stock, I've never even made an effort to make my own. I was just going to ask if the effort is worth it. Now I'm wondering if I've already answered my own question.

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