Is there a practical reason for making one's own chicken stock? Does it actually taste much better than stock soup off the shelf, like this one below?
I understand the logic for making my own pastries and cookies because (1) everyone has slightly different preference and I can always tweat my recipe to my liking (2) there is no comparison between my own fresh bake goods with hours-old bake goods from stores, (3) bragging rights.
Yet, I don't see the same arguments can be made for chicken stock. Someone please enlighten me. Thanks.
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