I cook currently a stock in slow cooker of duck body after separation of breast and legs. I don't like chicken from groceries but I cook often beef stock made of dear or beef ribs. Home made stock increased sauce and soup quality significantly compared with cubes or industrially made stock that is made always with a ton of glutamin. I freeze stock in 0,5L portions and use it later for dishes. I separate meat from bones and skin after stock cooking and freeze it. When I have enough collected I put meat from few stocks through meat grinder with fine plate. This meat with lot of garlic is good for pate or dumpling filling. I throw veggies used for stock away. After 10-12 hour in slow cooker those veggies are just empty sponges without any taste. If I use stock for a soup that contains veggies I use fresh ones for the soup, they are more crunchy and taste better. I find perfect temperature for stock cooking is 88C, it's prevents most proteins to curdle and it's most aromatic at this temperature. Disadvantage is long cooking time 8-12h and necessity of a slow cooker with exact temperature sensor.
My wife and I sometimes make stock or "garlic cream sauce". However, I am rather annoyed at the way she makes stock; it is an enormous waste of money and, furthermore, the cooked meats and vegetables for the stock can be given to the dogs, but she throws it out.
My wife is away from home for periods of time, so I am often on my own and I make a stock explicitly for my dogs (so I don't use any allium foodstuffs - like garlic, chives, onions, shallots, etc - because those are toxic for dogs). Usually, I will take a bunch of carrots and celery and throw them in a crock pot (slow cooker) along with some water. I might add low sodium V-8 with is vegetable juice, but I will often add chicken too. (In fact, I am going to make this this week.) I've mixed it up now and add a large can of crushed tomatoes. Ultimately, I separate out the broth from the vegetables and meat. Then, when I make dog food in the morning, I add some of the cooked veggies (and maybe some no-salt mixed vegetables which come from cans and have no onions), and some broth, and some meat. In particular, I want the broth for my eldest dog because it helps moisten her kibble dog food to help her eat.
But, normal stock for our own recipes I won't go along with anymore if my wife wants to make it. Too much food waste and waste of money. I'd happily make my own - and, of course, my own soup too. Really, when you get right down to it, I make soup, but, if I separate the components of the soup the broth is the stock.
We always have several quart-size boxes of Trader Joe's organic chicken and vegetable stock on hand. But whenever we have bones and scraps left over from a chicken or turkey carcass or lamb shank or something, we put it in the freezer and make stock later. We often freeze that, too.
I always prefer making my own stock when I can. There's something magical about simmering fresh ingredients to extract all those rich flavors. Homemade stock is like a warm hug; it brings depth and authenticity to any dish. Plus, you can customize it depending on what you have on hand. One memorable experience was making stock from scratch in a small village in Tuscany 🍃, where the aroma filled the air with rustic charm.
I have very strong feelings about making my own vegetable stock. 🧅🥕🥬. There's absolutely no reason not to do it other than 100% laziness.
You are always going to have some vegetable scraps that you can throw into the freezer until you're ready to make stock. To do otherwise is extremely wasteful.
As for chicken 🐔 or beef 🐄, I don't buy enough of these products in their unprocessed state to make my own stock. But, if I purchased whole chickens, I would.
I make my own stock but sometimes have to add some boughten stock but we have a brand here that doesn't have the ridiculously high sodium content that most the others have and it's a very tasty rich stock. So I will sometimes add that to my homemade stock to make a larger batch of soup.
I'm preparing for moving to a smallholding where I'm going to be off grid. I've been refreshing what my grandparents taught me, so yes - I make my own stock.
Currently I buy bones to make beef or lamb stocks, and boil the chicken carcass after a roast. Once I have my own animals and slaughterhouse it'll be more efficient. I'll be able to make my own black pudding as well!
I'd look into the regulations on that, here in the UK if you slaughter your own livestock you can only eat it yourself not sell any on. It's also worth getting a professional in on the day for humane and safety reasons. I know one idiot who shot a pig and broke his wrist
I grew up in Lincolnshire and lived in Devon for 12 years. Some of my best friends are organic farmers and have their own slaughterhouse and butchery on site. The regulations are a fucking nightmare now since Edwina Currie and the salmonella bullshit in eggs in the late 80s/early 90s.
Take your herd to a commercial slaughterhouse and you can't sell it as "organic" because it's possible you got someone else's meat back.
That "protection" of the food chain put several farms I know out of business despite their facilities exceeding the quality required. They closed down because the facility has to pay to be licensed.
Thankfully there's no law says I can't give away stock, and there's no law says you can't make a gift to a stranger. Then there's always the barter system - swap two rams for an ox etc...
The few times I prepare soup, I never buy ready made stock, prefering to use excedent liquid from what I prepared in a pan, which is a mix of vegetables and some meat or fish.
I just throw everything in the pot of water and boil the shit out of it at the same time. I'm not much of a soup cook, it's usually too hot here except during winter time
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