I also keep a jar of Penzeys Chicken Soup Base in the fridge. This is essentially chicken bouillon and I like it for recipes that call for a small amounts of chicken stock (thus avoiding the need to open an entire quart-sized container). It's also nice for adding depth to quick-cooking chicken dishes.
In general, I have to say that I think store-bought stocks are pretty darn tasty. They don't have the complexity, richness, and soul as a homemade stock, of course, but they work well as a base for soups and other dishes. If I think a soup needs more depth, I often add a splash of soy sauce or a few parmesan cheese rinds to the simmering soup. Using really fresh herbs and spices also makes a world of difference. (Check out more of my flavor-boosting tips below.)
Your turn! What kind of store-bought stock to you keep in your cupboard?
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(Image: Emma Christensen)