Hey There Chicken Broth!

So I have been going to Culinary School (a one year program) for a couple months now. And let me tell you, one huge thing I've collected so far are the brilliant uses of chicken broth/stocks. We've done three weeks on soups, stocks and sauces. At first it was daunting however this new found understanding of chicken broth must be shared! Not only are they essential in stocks/soups/sauces within a commercial kitchen but in my little box of kitchen too. I've found a new staple:) I particularly like the brand above (the idea of canned chicken/beef/veggie broth does not add the fresh flare I tend to reach for, slap the words "organic" on it and mentally I'm there). Case and point, I made a last minute pot of veggie chili last week, it was too thick. Rather than thinning it with water, I used our tasty sub chicken stock. Last night, instead of thinning the cheese sauce with an olive oil ( it was my only thought, cause I didn't have that "cooking liquid" it required from the real sausage) I reached for the chicken broth. 

Looking forward to unearthing its hidden talents...