I make chicken and ham stocks. My gf makes delicious beef marrow stock that makes me weak in the knees. I don't have a deep freeze, though, so I'm limited in how much I can store. ouch's idea of stock ice cubes is one I'm going to try though. I didn't start making them until recently, but I'm a firm convert. When I need to use store-bought (such as vegetable or mushroom stock) I use the stuff from the organic section that comes in paper cartons. It's not as thin and salty as Swanson. I wish I knew the brand--Pacifica, maybe?
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