CHICKEN & DUMPLINGS

[sally]

Also I hate the smell of boiled chicken breast and it really doesn't make a good stock. I season and roast a whole chicken first, pull off the breast meat to use in it later and simmer the carcass with carrots, celery, onion, leeks, pepper, parsley, garlic, bay leaf and chicken base. Then I drain it, skim off the fat and have good homemade stock instead of the canned stuff. If you insist on not using a whole bird, I would use bone in, skin on chicken breasts and roast them first and make my own stock.

And the canned broth was probably made from beaks and chicken dicks so you really are better off making your own.