Chicken stock is one of those pantry (or refrigerator) items I like to have on hand at all times. I use it in my rice dishes, soups, stews, and to make sauce. It adds rich flavor to many dishes. When you feel like you have nothing to eat, just add a few ingredients and you’ll have a nice broth soup. My goal each week is to make one batch of chicken or beef stock with a batch of vegetable or Kombu broth. And one weekend replace the one of the stocks for a fish stock. Always prep your ingredients first before you start. Here you see the foamy scum that you need to…