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Where can I get some good stocks?

  • 7

Like Veal or a Seafood stock?

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  1. Savenors on Beacon Hill and in Cambridge usually has several kinds of stocks, including a really nice demi-glace. I'd just call and ask first. In any case, they can get you whatever you want.

    1. I haven't tried them but I believe that South End Formaggio might have what you are looking for.

      1. I buy a very good frozen fish stock at Whole Foods.

        I don't have any on hand at the moment to give you the brand. It is in the regular frozen food case, not the seafood one. The company makes fish, chicken and beef and it comes in little plastic containers the size of crab meat containers at the seafood counter.

        1. North of Boston, Butcher Boy Market in N. Andover sells various stocks and demi-glace.

          1. Sounds rather time consuming to me. I wouldn't leave something unattended for 8 hours in my oven...

            I've used the veal and seafood stock from the frozen food section at Whole Foods and have been very happy with the results.

            1. The Fishmonger on Huron Ave was always a good source for pre-made fish stock, but I haven't checked it out for years. I think Huron supermarket used to carry other stocks frozen, but would call them. And Penzey's has some bases which are reasonable (a small step up from the Major/Knorr offered as restaurant supply). Lastly if you do have access to Sysco, they carry some better quality (not their house brand, look for demi-glace gold) glaces.

              1. One note on making your own. I would turn the oven down to 350 and roast for much longer than 20 mins. Maybe at least 45 min to an hour. This way you will coax more marrow flavor from the bones and develop more depth. Also, you will burn the tomato paste by adding it at the beginning, making your stock bitter. I add the tomato product to the veg, then roast them separately for 15 min. Caramelization=good. Burnt=bad. Don't forget to add COLD water, even top with some ice, thereby closing the pores and minimizing cloudiness. Some fresh thyme, bay and peppercorns are essential too, as well as skimming for impurities. If you're gonna do it, do it right. This is why people want to buy it. They don't/can't take the measures necessary for excellent restaurant quality stocks, and just get frustrated and buy it. I can't blame them, however a little dedication and patience does the trick when possible.