"DawnK" wrote in
:


"Debbie Deutsch" wrote in message
. 71.230...
Debbie Deutsch wrote in
. 71.230:

OTOH, for $99 you can get the made-in-China stainless steel
All-Clad (disk on bottom, no cladding on the sides) 12-quart pasta
pot with insert. I have seen it in the store and it will last
forever. I didn't need it, because I have my Costco pot. I *did*
buy the 16-quart model (no insert) for making stock. (I like to
make my own stock with no salt and keep it on hand in the freezer.
I end up with maybe 4 quarts out of that 16-quart stockpot. I love
it.)


Oops! Typo! I meant to say that I end up with maybe 8 quarts of
stock or broth out of that 16-quart stockpot. It is lovingly
referred to as "the vat" (as in "Today is a good day to brew a vat of
chicken stock.").

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I would so love to have a day to make chicken stock, but between
working and moving my grandmother to assisted living, I haven't had a
chicken-stock sort of day since it got cool enough to want soup.
Unfortunately, all the fancy pots in the world can't create time for
you.

Dawn




Agreed! One silver lining to being out of work (there are several) is
time. However, even when working sometimes I managed to make stock by
setting it simmering in the evening and straining and cooling it in the
morning. I would ladle the broth into some 4-quart foodservice
containers and refrigerate them. The dregs from the bottom of the
stockpot get poured through a strainer, colander, or chinois (depending
on the size of the batch, what is at hand, etc. and cooled in a separate
container, since this portion is always somewhat cloudy. Later that day
it is simply a matter of lifting the congealed fat off the stock, and
pouring it into smaller containers (I use 1-quart cheapie plastic
containers) and popping them into the freezer.

Today (damp and chilly in the 50's) is a chicken stock day but I am
running all over town shopping for a home renovation project.

Debbie

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