Rich, robust chicken essence—like the yummy browned bits you find in the bottom of the pan after roasting a whole chicken. The aromatics serve as a delicious backbone, so the true roasted-chicken flavor shines through. This stock would perform well as the base for a pan sauce.
TASTE TEST AWARD: Kitchen Basics Cooking Stock
Delicate with a slight celery tang and a lemony brightness. Salt is not a dominant note, but that's ideal because it gives you more control of the overall flavor of the recipe. Use it in a casserole or chicken soup.