Today, stock can be found in delicatessens, fish and poultry shops, butchers, markets and good food stores. Most places keep a supply of chicken stock in the freezer, while a few will even make stock on request. If you hunt around, you'll find plenty of places making chicken, beef and vegetable stock. Some make veal or fish. We even found places that sell Asian-style, salmon, rabbit and duck stocks.
Suppliers say they find it difficult to keep up with demand, especially as the weather gets colder.
Deborah Bower, of Soup's Up in South Melbourne, sells soup and a range of stocks including chicken, beef, vegetable and fish. She is planning an organic range and is happy to make Asian-style and other types of stock on request. I make my stock on weekends and people will come in and buy it to take home and make their soups. Bower has been in business about 18 months and says the stock side of her business is growing rapidly. People are time-poor but financially richer and they crave better quality food, whether they are buying it or making it themselves.'' Robyn Harris, a food consultant and cooking teacher, believes busy cooks should not feel guilty about buying fresh stock or even commercial stocks.