Of why I make my own stock
1. It's easy - I mean - it cooks itself! I don't need to do anything!
(I can even cook it in the crockpot when I am out! How easy is that!)
2. It makes me feel good to do this for my family
(there is nothing like the thought of stock simmering away to make me happy!)
3. It tastes better
(To me - commercial stocks just taste of salt. UGH)
4. I know what is IN it!
(To give a comparison ... I found an ingredient list from a commercial product. MY stock does not have chicken powder, flavour enhancer (and in some it is MSG), anti caking agent, colours ....flavours ... (talk about vague!) Just what are we putting in our bodies?
PLUS - my stock has the goodness of the marrow from the marrow bones when I make beef stock. (and let's not get into the debate on the healing powers of good REAL chicken soup!)
5. I make my stock with NO salt. I don't want my children's and my family's tastebuds trained to become addicted to the commercial levels of salt that we are used to. Commercial stock is about SALT. NOT flavour! My stock is about flavour. And is a perfect base to use so I can flavour the MEAL I am making at the time to my tastes ... not rely on what a commercial product thinks EVERY meal should taste like.
To give a comparison. A popular heavily advertised brand of liquid stock here in Australia has 507mg of salt per 100g. The Australian recommendation is intake is to eat NO product with greater than 120mg of salt per serve.
My stock ... has pretty much none.
Even their salt reduced version has 400mg of salt per 100g. Totally outside the recommendations.
I make my stock in bulk. I freeze it in lots and it is always there.
I make stock because I love too. Because it is NO trouble. And it is better for us. Why would I change?
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