Further, as ramen goes fast casual, the challenge for restaurants like Jack in the Box is to make sure that it won’t come off as instant ramen of the college dorm years.

First—Prep Your Ingredients Before you get started on your stock, there are a few preliminary steps you need to take. Take your chicken carcasses (wings attached), wipe them clean with paper ...

If you want to stock your pantry full of ready-made (and delicious) boxed side dishes, then Aldi is the shop to head to. Here ...

2 fresh chicken carcasses with wings attached (from 4 to 4 1/2 pound chickens), wiped clean with paper towels 6 quarts plus 1 1/2 cups cold water (filtered if possible) 25 chicken feet, nails ...

I don’t like to drag subpar products through the mud, but the Rachael Ray Stock-in-a-Box Low-Sodium Chicken Stock (about $3.00 per quart) was one of the worst we tasted.

But despite all this chicken stock and broth do have some important differences. The biggest differences are in their concentrations. Many people think of them (and use them) interchangeably.

Add chicken stock, and bring to a boil over high. Reduce heat to medium to maintain a simmer; cook undisturbed for 10 minutes. 3. Add shredded chicken and soy sauce, adding more as desired.

Garten also builds flavor from the ground up. She roasts bone-in, skin-on chicken breasts in the oven, then removes the meat from the bone, and uses that flavorful, juicy chicken in the soup.