Rich stock is an invaluable asset in the kitchen. With it, chefs know how to enhance the flavor in much of their cooking - from exquisite soups and stews to rich sauces and more. Commercially boxed or jarred concentrates often fall short. They either lack flavor, are overly salty or simply don't have enough gelatin - all which leads to the home cook's frustration when aiming for specific results. Learn to think like a chef and don't discard those leftover chicken bones - they are gold! Understanding the technique of proper stock making and how to use it will help boost the flavor in much of your cooking - guaranteed!