Store Bought Chicken Stock

Whatever brand you go with, use the low sodium.

I use Better than Bullion

Chicken stock is so easy to make and it's really not all that hands on in the end.

I buy the 10 lb. bags of leg quarters and a few packs of split breasts when they go on sale. With the leg quarters there is a small piece of the back attached to the thigh. I'll cut this off and tear off most of the loose skin and the chicken breasts I'll remove and discard the skin and debone the meat and that leaves the bones with a bit of meat still on them.

I'll take this and put it in a pot with some onion, carrot, celery, wet and dry seasonings of choice and let that simmer for at least 12 hours for a nice rich stock. Strain and refrigerate until the fat comes to the top and congeals, remove the fat and put up the stock. I'll get 3-4 quarts of very rich stock off those bones for later use-----and I know for sure what's in it.

If time permits and if you're using a store bought stock or base, strip the larger bones from your chicken and throw them in with your stock to simmer a bit while you're stock is heating up. That gives your store bought stock a boost in flavor and those bones are easy to scoop out.

Imagine brand organic free range low sodium chicken stock. I've 'eaten' it by itself when I was sick and incapacitated. It's the closest thing to homemade that I've found.

I use unsalted chicken stock cheapest brand.

I add the carcass/ debris of whatever I’ve smoked- (duck pheasant and rabbit this past Sunday)
Plus whatever I peeled off the vegetables
And 1 cap of liquid crab boil
Making what I call a super stock