A couple of years ago I read about all of the health benefits of homemade chicken stock. But I didn’t do much with the information at that time because (like a lot of leaps into the real food world we’ve made, or have yet to make) I was kind of intimidated by the process.
My philosophy when it comes to real food is this – you need to choose what’s the most important to you at that point in time, and focus on making those things from scratch/paying more for those things/sourcing those things/etc. We can’t do it all at any given time. Baby steps is where it’s at. And for a long time, chicken stock just wasn’t a priority for me.
Until I actually looked at the label on the organic chicken broth I was buying from the store. Why was there sugar in my chicken broth? And what is “chicken flavoring”? And holy cow, look at the amount of salt in it! Suddenly, making my own chicken stock was a must.