You ask: Why make chicken stock from scratch? Well, put simply, you cannot make any decent bowl of soup from a canned broth. Beside the obvious taste difference, homemade chicken stock contains the gelatin (essentially concentrated proteins), derived mainly from bones and cartilage, which imparts a rich, silky texture to true stocks and broths. Our recipe has the added bonus of giving you a whole cooked chicken, which can be used for salad or any other use. It’s worth the investment.

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