Stock

Any good chicken soup is reliant on good stock. And while grocery store shelves are stocked with stock making your own still is the best way to go. Simply bring a huge sauce pot to a boil with a whole chicken, aromatics of your choice and a mirepoix. Once at a boil for about 20 minutes low to simmer for 2 hours. Result is velvet stock for all your cooking needs, especially a nice soup. And a tneder bird to eat for dinner.