Back in the day, when I had much more free time than I do now, I would make chicken stock. Chicken stock is made by slow-simmering chicken with bones (i.e. the whole bird). The bones release a gelatin-like substance when they simmer, making stock a richer and more flavorful option than broth (made by simmering chicken without bones).
Today, I don’t have the time or inclination to make homemade stock or broth. But since much of what I cook for my family (soups, stews, casseroles, rice and vegetable dishes) calls for chicken broth, I decided to come up with an alternative to homemade.
Enter store bought chicken broth. It is a busy cook’s best friend. With little effort, it can be tweaked and doctored to the point that your family won’t know you didn’t slave all day simmering a whole chicken….