Chicken stock

Also called: Maraq digaag (Soomaali) · Bouillon de poulet (Français) · مرق دجاج (العربية)

Good to know

Homemade stock from simmered chicken bones is best, but cartons or cubes work; choose low-sodium so you control the salt. Skim the fat from the surface of homemade stock for a cleaner taste.