>stock is so great and cheap to make at home
>just spend 2 hours roasting bones and then and add a shitload of fresh vegetables which go to waste and leave your cooker on for an entire day

Yes

Just use better than bullion chicken flavor. It’s fire

>>21487652 (OP)
Yes

>>21487755
stop shilling this

it's really nice having frozen pure liquid flavor in my freezer at all times. I like to simmer vegetables in my homemade stock before searing them, make sauces from it, use it as braising liquid, easily add deep hearty flavors to risotto or potatoes

>>21487652 (OP)
Yes. But no need for an entire day. White chicken stock needs about 1.5-2 hours, brown chicken about 3 and beef 3-4.

>>21487652 (OP)
What is the jar on the right? Benis stock?

>>21487652 (OP)
>fresh vegetables
you're supposed to use the old ones

>>21487652 (OP)
The end result is way better than the store bought stuff though, and adds great flavor to all my soups and sauces.

>>21487652 (OP)
it's not like you need to be hovering over the stove the whole time. bring it to a simmer, then you can leave it alone while you go do other things. also don't necessarily need to use freshest vegetables, I use scraps and vegetables that I know I'm not gonna use before they turn. old carrots, celery and onion that's on the verge of turning, that's the money.

>>21487887
>leaving your stove unattended
housefire waiting to happen

>>21487893
you have it on like the lowest possible heat setting for stock dude. you're not gonna start a fire.

>>21487893
Only if you don't keep your stove clean or leave it on full blast like an idiot. Simmering stock (mostly) unattended is fine, just check the liquid level occasionally and shut it off or top it up if it gets too low.

I don't roast the bones, I just use the leftover bones from smoking or grilling chicken and pork. throw them in the freezer until I've got a gallon bag full, then throw them in the instant pot. I often don't bother with any veggies, but I will use an onion and some carrots and celery if I have them lying around, but I won't go out of my way to get them. it's not rocket science

>>21487652 (OP)
How do you store your stonk? I want to make stonk more often but I can never seem to use it all before it goes bad, do I need to sort of can it in jars? Do I need specific kinds of jars that won't explode? Are they expensive? Is it worth it?

>>21488241
Wait for it to cool into a jelly in the fridge, scrape off the fat on top, then freeze it in mason jars or just ziplocks. If you use glass just leave a little room for expansion

>>21487817
Beef stock 8-10 hours my dear friend >>21488241
Freeze it or store in pausterized jars

>>21487817
>beef 3-4
>>21488462
>8-10 hours
4-5 h is enough to extract most of the flavour from the meat but not from the bones. 12-15 h is advised. You could obviously just add gelatine though.

>>21487652 (OP)
No. Stock does not need to be cooked for 10 hours this is a meme. 2 hours for most stocks is fine, 20 minutes in fish stock and maybe 4 hours for beef stock but even then that is long.
Make a demi glace out of it that takes a while but is worth it.

>>21488611
I was talking about beef bones, yeah.
If you are using meat its a different story entirely.
>>21488708
4 hours will get you water with beef bones

>>21488746
So every 3 star restaurant that does this is serving water with beef bones? You're delusional.

>>21488708
You don't even know what fond or demi glace are. The base fond alone needs 12+ h. Sauce espagnole/demi glace takes another 3-6 h. Mostly to cook the raw flour taste/feel off and to skim the fat. You could reduce the liquid much faster for it in theory.

>>21488760
I obviously know what demi glace is if I fucking said make demi glace out of stock you insufferable moron.

>>21488761
It's still not the most time consuming. The fond is by far and takes it 12+h undependent from its purpose.

>want to buy packaged stock in Europe
>404 not found
>bullion cubes
>main ingredients salt, palm oil, MSG
>bullion concentrate
>main ingredients salt, palm oil, MSG
>powdered broth
>main ingredients salt, palm oil, MSG

This might be one instance of Americans having better products available on their store shelves.

>>21488826
>every mutt saying to use Better Than Bullion (tm)
>can't get it in my country without paying a ridiculous amount

>>21488761
Ram it, cooklet.

Learn how to use a pressure cooker, dumbfuck.

>>21488826
Not sure where you live but here in comes in glasses.

>>21487652 (OP)
>stock
it just tastes better and you can control the flavor more closely

restaurants have ungodly amounts of vegetable leftovers
makes perfectly sense to use that for your own stock
and you can tightly control the taste there

for every normal person, just mix
>white miso
>nutritional yeast
>mushroom powder
>mixed dried vegetable powder
>liquid smoke if needed
tasted perfect for 95% of use cases

>>21488826
go into an organic supermarket
you'll typically find some with no / low salt and some yeast free ones
here in Germany I have multiple options for decent powdered broth without any oil, msg (well mushroom powder is basically the same though) and salt

otherwise order online
or see my "recipe" above

>get costco chicken ($5)
>eat chicken
>put the carcass into a pot with some leftover veggies
>simmer for a few hours
>have delicious stock for months
it's that simple

>>21488826
>>want to buy packaged stock in Europe
>>404 not found
try looking harder then. even the most basic stores i go to have stock in a tinny

I'm making some duck stock as we speak
I browned the bones a bit and got a small jar of duck fat out of it as well so far

>>21488826
>>21489173
It depends where you are in europe retards. You're not gonna find this shit in eastern europe