cybercat I don't know what Campbell's do, and I'm not sure that I want to when I read the list of ingredients. I confess to occasionally using carton stock for convenience, but only when I think it's not going to be obvious. And I always feel slightly guilty about spending money on something that I can make myself for almost no cost.
I usually make chicken stock from the carcbutt of roast chicken. That includes the bones from the meal - the prolonged simmering will kill off any germs! Not only is there no waste, it's positively economical. OK so you throw away the vegetables, but that's not going to break the bank. If I want meat in the soup I can always buy a breast, but I usually use the stock f as a base, or for serving with Chinese dumplings. You can buy chickens for $3.00? Still, even if you can, why would you make stock out of a whole bird? If I want to make stock from fresh chicken I just buy the bones which only cost a dollar or so - at your prices I imagine you'd be able to pick them up for about 20 cents!
Christine
