Broth can be such a versatile ingredient when it comes to cooking. Lately I have been trying to figure out how I can cook chicken in a pan without using oil and frying it. By using chicken broth, not a lot but enough that it covers about half of the chicken in the pan makes such a difference. Of course it depends upon the kind of chicken broth you use, whether you make it yourself or it is canned or in a bouillon cube form. They all have different outcomes. I prefer to make my own from the left over chicken body after I have made the different cuts. In addition I like to add carrots, celery, onion, cilantro, basil and oregano for a basic chicken stock. You can add other vegetables depending upon the outcome of taste you are looking for. Typically I don't like to salt it though, because you may never know what dish you will be using it for, and you can always add salt later.
The stock can also be used for many different kinds of simple sauces. I particular one that I like to use is simply butter, chicken stock and paprika. Then simmer vegetables in the sauce to give a great flavor.
But ultimately cooking chicken in a bit of chicken stock helps to keep it most and won't let it dry out as fast as when pan frying it.
