This simple basic dish only requires one ingredient. Keep it in the fridge or freezer; it's bound to come in handy when you're cooking.
In a large pot on high heat, boil chicken stock until brown and thick. About 1 hour, check often. Strain and place in a jar. Let cool completely. Freeze.
Use in any recipe that calls for chicken stock. Add 1 tablespoon to a cup of water, depending on desired intensity. Or, add undiluted to a sauce for a flavor boost. Freeze in convenient containers. An ice cube tray is what we use. Then, we put the cubes in a plastic bag for easy access.