Store-Bought Chicken Stock: Which Are The Best?

[Pluff Mudder]

Store-Bought Chicken Stocks, Reviewed: Which Are the Best?

Posted by Michele Humes, January 21, 2009 at 8:00 PM

"If you could make a clear broth out of sour cream-and-onion Pringles, this is what it would taste like. I might lick the powder off my fingers, but I would not cook with this."



Mark Bittman wants you to throw out your store-bought chicken stock. Michael Ruhlman, who writes that "You always have a good meal at hand when you have [homemade] stock in the freezer," agrees with him. And both say that a ten-minute vegetable simmer will trump anything that could come out of a can or a carton.

I would love to have a freezer full of chicken stock, and sometimes I do. But most of the time, firing up the stockpot is low on my list of priorities. Even when my schedule allows it, the weather may not. So what's a girl with a serious noodle soup habit to do?

Store-Bought Chicken Stocks, Reviewed: Which Are the Best? | Serious Eats

[Food Network Fan]

I have made it ... and I use the Emeril and kitchen basics also. I like salt, so it doesn't bother me, I have never bought the low sodium kitchen basics.

[ibcheft]

I usually try to buy the Kitchen Basics, either low sodium or regular, if I do not have some on hand. I have tried Emeril's, Rachel's, and Swanson's all are good, but so far seems the Kitchen Basic for the money is the one I prefer.

[BerryBaby]

Pacific Foods...made right down the street from us. Trader Joe's carry their products as do all the major grocery stores. Wonder if they have a store outlet on site? I'll have to drive by and check it out.

[bakerman]

I have some stock in the freezer that I made. For day to day use, I either use Better than Bouillon, or Minor's chicken base, I have wasted so much stock from not using the whole container that these other products are a real money saver, I can make just the amount of stock that I need and the flavor of these products is great, far better than bouillon cubes or powder.

[Longcolts]

I have some stock in the freezer that I made. For day to day use, I either use Better than Bouillon, or Minor's chicken base, I have wasted so much stock from not using the whole container that these other products are a real money saver, I can make just the amount of stock that I need and the flavor of these products is great, far better than bouillon cubes or powder.

Got a neat trick for you then. Instead of freezing your stock in a large container freeze it in Ice Cube Trays. As they freeze remove from the trays and place in a good freezer bag, rinse and repeat till all of your stock is frozen. This will enable you to remove just what stock you need for the particular dish you are making!

[BerryBaby]

That's a good tip, Longcolts. I remembering seeing or hearing this but can't remember when/where.

Always good to have little reminders.

[MiseEnPlace]

That's a good tip, Longcolts. I remembering seeing or hearing this but can't remember when/where.

Always good to have little reminders.

I know on the chicken stock episode of Good Eats, Alton mentioned doing this. I freeze my homemade stock those Ziplock Twist N Loc containers the 1 quart size. That's typically the amount I use for various dishes.

But when I have to purchase stock, its Kitchen Basics

[Food Network Fan]

I use the Ball freezer jars. They have some that are cup size.

[BerryBaby]

Kitchen Basics use to be my choice, but they have gotten really expensive. Now, I use Pacific Foods or Trader Joe's brand. Both are very good.