In the last few years, I don’t my family has used store-bought chicken broth more than a handful of times. It isn’t because we don’t use it, we go through gallons of the stuff during the winter and fall making soups and stews. It’s because we finally realized that with just a pound or two of chicken and vegetables, water and spices, you can fill your freezer with soups and a stock that we call “liquid gold” every month.