Thursday, January 5, 2012

Thursday's Kitchen Cupboard 1/5

Can't believe it is Thursday already and I didn't get to do a post last week.  I guess the holidays messed up my schedule.

This week I was able to put back in the cupboard for a change.  It was stock week.  Had prime rib bones from Christmas that went into the stock pot.  Got 6 quarts from them.  3 quarts are now in the pantry plus made 2 quarts of beef barley soup and 2 quarts of vegetable beef soup.  Both went to DD and her DH since they gave me the bones.
Then one night I had chicken on the bone that had to be boiled so once the meat was picked from the bone the bones etc. went back into the broth and more stock was made.  This time got 3 1/2 quarts of chicken stock for the pantry.
Wednesday night had company from Spain for dinner.  Did a baked ham and yep you guested it the bone made it presence in the stock pot for Ham Stock.  That made 6 quarts of stock.  4 for the pantry and 2 into the bean and bacon soup for this weekend.  Have about 2 quarts of soup in the refrigerator.
I estimate it costs about $1.25 to make a pot of stock so a pretty good deal considering I couldn't buy one quart of stock for that price in the market.
Got a good deal on mushrooms on the managers sale this week also.  8 oz. packages of sliced mushrooms were $.99 so got 2 pounds and they immediately went into the dehydrator.  All in all a good pantry week.

Please visit our host of Thursday's Kitchen Cupboard
and see what everyone else has in the Cupboard this week. 


  1. I totally forgot that I make seafood stock this week! I used the mussel shells left over from The Feast of Seven Fishes on Christmas Eve. It turned out great and I got 3 quarts out of it.

    I really need to make some beef stock this coming week since we are all out.

  2. I very rarely make beef stock as they charge so much for the bones in the store and I don't buy a lot of beef and none with the bone in. Unfortunately I do have to rely on beef base if I need beef stock.

  3. I made chicken stock today, 3 quarts. But I'm too lazy with chicken stock and just freeze them. They won't last long in the freezer.

  4. I have never made stock before! Yours looks great!

  5. Looks good! I currently have a huge pot of bone broth (chicken) simmering away on the stove (day 6!).

  6. Now I can see how you've been busy with your stock.

  7. You are so organized! I rarely make my own stock and yet it tastes so much better than even the best brands that can be purchased.

  8. Your sure were busy with your stock making. I make big batch of broth but freeze instead of can, actually I never thought of canning broth. I frequently combine different bones, like pork and chicken or whatever I have in the freezer.

  9. Daphne, I don't freeze as my 2 freezers are full all the time with meat etc. Also I have no patience to wait for things to thaw when I decide I want to make something.

    Mrs. P thanks. I just can't stand to waste anything so have to use the bones for stock.

    Dorothy 6 days, those bones must be well cooked. I prefer stock to broth.

    Marcia, it keeps me busy and out of trouble.

    Laura, stock is so easy and you know exactly what is in it and you can make it to suit your taste.

    Norma, I notice you also speak of broth not stock. Is there a reason for just making broth. I have never combined bones. Pork is on bone I don't get to work with very often.