re: Chicken Broth (Photos)

I like both roasted bone stocks and chicken broths. Just depends on what I'm making. I prefer a broth for a chicken noodle soup. A good strong one, but I prefer the broth and the chicken makes a good chicken salad, though I usually just roast the chicken when I'm intentionally cooking it for chicken salad.

A ham stock with knock your socks off. So will a good beef stock. You can make them and reduce them so they don't take up much freezer space. A ice cube of strong beef stock added to your roast gravy, for example, will go a long way in making it taste great.

There are some good bases out there for shoring up soups and gravies, but they are not the same as a good strong homemade version.

Stocks are not difficult to make. Roast bones and then let them all simmer, strain, use or freeze. I bought a $50 18 quart roaster from Sam's years ago and I usually cook stocks overnight in it on low.

Many times, I'll roast bones and veggies in a large foil pan. Remove them and deglaze it back in the oven, pour it all in the roaster. When I've strained, I put discard the bones and veggies in the roaster, mash it up and toss it.