I regularly make chicken stock /broth because I buy whole chickens and cut them up. I use a lot of chicken stock because I make rice pilaf often and use chicken stock as the liquid. I rarely make beef stock because I don’t have the bones and it’s a long, drawn process. In America we have a pretty good paste, Better Than Bouillon brand. I use their chicken, beef and lobster flavored. Also use some Knorr products like their demi glaze as a base for braising or gravy making.
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