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Feb 6, 2009 05:30 PM

Chicken stock?

Where can I find good chicken stock, fresh or frozen? Something made locally, maybe even made by simmering actual bones and scraps? Whole Foods in Fresh Pond had some a few weeks ago but it seemed to be a limited-time offering. I'm in North Cambridge near Davis Square, so I'd especially like to find it in Cambridge or Somerville. Thanks!

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    1. In a perfect world, I'm with SmokeDawg. But otherwise, I trust Dave's fresh pasta for frozen stock - and they just started making brown chicken stock, which took me back a bit, but hey.

      1. Have you tried Trader Joe's? If you're not going to make it yourself (in a crockpot is seriously the easiest way in 24 hours to get a nice brown chicken stock after roasting the bones), they have a good stock for usually a lot less than most other stores.

        2 Replies
        1. re: LindaWhit

          i have had some luck purchasing different things from restaurant people that i have befriended... i don't know how well that works in boston though.

          1. re: LindaWhit

            Yes, Trader Joe's is OK in a pinch, and I hear Savenor's has great stock of different kinds, but even the worst chicken stock you can make is better than the best chicken stock you can get in a supermarket. Plus, it's a good way to literally serve garbage to your guests (I save up vegetable trimmings, carcasses and bones, and when they reach critical mass, brown them and throw them in the crockpot), and have them compliment you on it.

          2. Formaggio Kitchen on Huron Ave. in Cambridge sells homemade chicken stock. That would be your best bet since you're in Davis. If you have time, making it yourself at home is not difficult. I did this last week. I bought a whole roasted chicken from Market Basket for 4 bucks, took all the meat off, then tossed the bones and scraps on my dutch oven with carrot, celery and onion and simmered it for 4 hours - skimming off the fat as it rose to the top. Time consuming, but definitely worth it.

            1. Has anyone tried the stock from the Butcher Shop? I usually make my own, and I'm guessing it is pretty pricey but nice to know if it is worth it in a pinch.