Store bought chicken broth

[Hortensis]

42. Me too. I made a lot of my own broth, but

low-salt Better Than Bouillon in various flavors is available in markets even here and has what I think is good flavor, infinitely better than the canned/boxed broth I once purchased but never more. In fact, in cold weather I'll sometimes make up a cup of hot beef broth to sip.

I confess I've never done bone broth. I use thighs, and sometimes add wings or feet, to create soup broths of various types depending on other ingredients, cooking not much more than a half hour, if that, until the meat is ready for whatever I'm making. I can dilute the broth to stock if needed, and there's almost always enough extra to tuck at least a cup or two, sometimes all of it, away in the freezer. I skim off and save the chicken fat to add flavor to dishes also.