Yeah, I should be making stock. And sometimes I do. Chicken, mostly, and occasionally duck. Sometimes I buy a whole chicken when it’s on sale, and sometimes I buy chicken backs and necks.
But when I check the freezer and find no little Ziplocs of stock, I used canned. Canned stock is expensive and a pain to use, and it’s not as good as homemade.
Now, however, I’ve got something better. And when I say better, I mean “cheaper and more convenient,” not actually better. Probably I’m going down the road of the frog who got slowly boiled (thereby making frog stock), but if I’m going to be using canned stock anyway, I’d rather have…
Better Than Bouillon. Silly name, great product. It’s a paste that comes in a jar that keeps for months in the fridge. One jar is $5 and makes 38 cups of stock (1 teaspoon reconstitutes to 1 cup). It’s also organic and contains no weird ingredients. I got it at Madison Market.
For recipes like Ants on a Tree, where I need half a cup of liquid with a little salt and protein in it, BTB is perfect. It does taste a little more like bouillon than canned stock, so it’s probably not best for soup, but that’s where the stock police come after you for not using homemade, right?
And when I say “the stock police,” I mean the SEC.