I know telly chefs and recipe books are always nagging us to make our own stock... but I never to.

I use stock cubes, but usually less than suggested, otherwise soups, casseroles etc can have the whiff of foil wrappers about them.

Then there's that liquid stock/stock pot things you can buy - have never tried them, are they any good?

What are your stock solutions - are you a stock cube cook (and if so, which do you think are the best) or do you make your own?

I use French Onion soup for stock. Yesterday I used a tin of Royal Game soup for a stew.and that was lovely too.

I like the knorr vegetable stockpots - I do use the water from veg I've steamed and add it too gravy, soups etc, but I find making a really good stock expensive & time consuming tbh.

I've made my own in the past but I now can't be bothered especially with all the ready done alternatives that are now available.

As stud u like said, I too have used those soups for stock as well as others such as tomato soup as a base when making a bolognaise. Knorr Stock Pots are brilliant IMO and I think I've used eevry variety at one time or another. Very easy to use, packed full of flavour and as its a gel no grainy taste, as I found when using cubes in the past.

I use the Knorr vegetable Stock Pots. They taste better and less salty than cubes or powder, but still have too strong a flavour. The alternative is a small dollop of Marmite. Either way it's basically a crude mix of salt and savoury so needs other flavours to balance it.

I'm a stock maniac! I make my own when I can be bothered and have the appropriate bits left over from a roast dinner but otherwise I'm a lover of cubes, stockpots and powder. My chicken stock of choice is a Knorr stock pot, my beef stock comes from a cube and my vegetable stock is Kallo organic veg stock powder. The only time I like using actual stock that I've made is when I make risottos. I find making the stock from cubes to be incredibly salty even if I water it down.

I used to make beef and chicken stock. I even made demi-glace once (won't be doing that again!). Now I use the Knorr stockpots, just have to remember you don't need any extra salt. I still make vegetable stock though as it is so simple.

Another vote for the stockpots. I have only ever bought the beef and the chicken and both are full of flavour, however the beef can be quite strong in flavour so one is always enough. I have made home-made stock in the past but it's such an awful lot of effort and time that I think a decent ready made stock is fine. The cubes always taste a bit fake and salty for my taste buds though.

I have made my own stock but don't do it very often because of time. I also like to make my own gravy and always do if we're having roast chicken. But on a day to day basis it's Knorr stock pots for me too.

If you're going for the Knorr stockpots, make sure you buy the Rich beef and not the ordinary beef. It is far superior and at a pinch can be used alone as gravy (thickened obviously). They don't usually cost any more either as supermarkets run offers on the whole stockpot range regularly. As others have mentioned, the Knorr range is over-salted though, so I still use beef oxos in savory mince type recipes.

I always make my own chicken stock and freeze in various volumes so I have stock ready for soups, stews, gravies etc. The difference between homemade and convenience-bought stock is astronomical in any recipe, but particularly in soups and risottos.

I use various different stocks


The Knorr stock pots are good. Veg, chicken, beef and rich beef
Then I have Knorr stock cubes. Pork, Ham and Lamb
Then I have Knorr chicken granules. Great for stirfries and asian dishes.
Then veg boullion powder. Great allrounder.

Another vote for Knorrs veg stock pots.

I use Campbell's Golden mushroom soup and Beef consume in my casseroles as stock and an au jus beef liquid (it's basically Bovril) if I've run out.

Maybe I'll make my own stock when I'm retired. I tend to use cubes but only because I don't have the time to do any better.

Once I bought some 'Oscar' prepared vegetable stock, and it was absolutely delicious. Does it still exist?

I used to make homemade chicken stock all the time, then keeping them as ice cubes in the freezer. But i dont seem to get a chance as much lately, so use knoor stock cubes. I should try the stock pots a try!

Wow, Glace De Viande. I am sutabley impressed (tips hat).

I'll make chicken stock after a roast but that's about it.

I always make stock when I have chicken

Otherwise my standby is Marigold Swiss Vegetable Bouillon which is an excellant base for soups, I use about 1 heaped teaspoon per half pint of liquid

Another vote for Marigold, I prefer the reduced salt vegan one but they are all good. As I recall it was recommended by Delian many years ago.

Yes, that's good stuff and one of the few that has a reduced salt option.

Marigold is great. I use it all the time.

I also like the Knorr stockpots, and I sometimes use the liquid concentrated chicken stock. Not a fan of stock cubes.

I am rubbish at doing chicken stock, so I will buy those knorr stockpots if I can justify the cost or if they are on offer. I tend to use a teaspoon of aromat and fresh herbs, for chicken dishes. Ham hough for soups though all the way

I might give that marigolds a try. I stopped using stock cubes as they add no flavour to my bolognese, bit of salt and balsamic vinegar does more for flavour. And extra tomato puree!

I make my own, as it really does taste better.

We quite often have a roast chicken, so it's a waste not to use the carcass for stock.
I just simmer it up in a big maslin pan and freeze any surplus.

Stock is the easiest thing ever!

That's a good tip. I used to use Campbell soups in addition to my herbs and onions etc. It's a good time saver too. I will need to stock some tins when I get back to working.

You'll need to send me some tips then, I do get a decent quality chicken, but my stock turns out awful

The secret is slow slow slow.

Always use cold water with the bones and bring up to a very gentle simmer, slowly.

Never boil it, as it'll just bubble the impurities through the stock, and it'll be horrid. Instead simmer for three hours, skimming off any scum at intervals. This will reduce the stock nicely too.

Do add things like onion and celery (very nice) which deepen the flavour. Faggot-of-herbs consisting of bay leaf & parsley is essential.