The amount of salt, monosodium glutamate (MSG), and hydrogenated oil (trans fat) store-bought bouillon contains just isn’t something I want to feed my family. Why make a soup from scratch only to then add a highly processed ingredient?
Homemade chicken stock preserved in the pressure canner is an economical and time-saving item to have on hand. Far superior to store-bought stock, one batch will leave you with as many as 8-10 pints of stock ready to use at a moment's notice.
Why aren’t more of us making stock at home instead of opting for those oversized juice boxes of industrially produced, homogeneously flavored liquid? After all, the ingredients are practically free, and the work involved is minimal.