The original poster used the term "product" in reference to chicken stock. My guess, on that basis, is that this isn't homemade --- it's store-bought.
If that's the case, I would very strongly recommend NOT making this stock into the star ingredient. Furthermore, do not do anything with it that involves reducing its total liquid quantity by more than a trivial proportion, or it will be extremely salty. (Yes, that's also true if it's "low-sodium" stock -- that means "lower than usual canned stock," i.e. extremely high sodium.)
For example, DON'T make risotto, gelatin, glaze, reduced sauce, or anything of the kind from canned or boxed stock, however high the quality.
I suggest that you simply use such stock in place of water in any chicken recipe (assuming you're not going to be reducing the liquid). Be sure not to add any salt to the recipe until the end: you will probably find the dish salty enough without. If you have simply replaced water with stock, you should get a deeper, richer, and more complex flavor than you usually get. Try a basic chicken casserole, for example.
If of course you're using fresh, homemade stock of good quality, which you should not under any circumstances have salted, then of course you can ignore all these warnings.