On 6/7/2012 5:54 PM, Janet wrote:

> If you made a more concentrated chicken stock you wouldn't need to add
> bouillon. I've always made individual chicken carcases into stock, but
> one of the best tips I've had on rfc, was to save up several (bagged in
> the freezer)then use them together for stock-making. Saves fuel but also
> makes much richer stock.
>
I do that, too. I don't feel the need to add packaged stuff to it.