Where To Find The Best Stock

Most of us buy stock from the local grocer and only think about making this flavoring during the holidays or other special moments.

I do both  -- buy and make stock flavoring -- depending upon my mood, available time and the occasion. Each type (homemade vs. store-bought) has its advantages and disadvantages.

Homemade takes time to make. Store-bought often contains too much sodium or additives you can do without.

Homemade essentially is made from leftovers from the other dishes, which I consider positive recycling. Store-bought is an inexpensive purchase and saves time.

You get my point; there are trade-offs no matter which type you choose to use.

I think everyone should try making stock at least once and then decide which type works best for them. I cooked a duck recently (more about that later) and made stock, which I plan to use in a dish this week. It was unbelievably easy to make and has lots of flavor.

Here's a "recipe" to a DIY chicken stock, which also appears to be incredibly easy to make. I like this one because you can essentially make this in your sleep.