Which brand of chicken stock is best? Michele at Serious Eats gets serious about chicken stock. Yes, we know that homemade is best, but what are the alternatives? She takes on some of the top brands of chicken stock from the grocery store and tells us which measure up and which do not. For this post and more, as we round up our favorite home cooking from our friends at Serious Eats, read on. There's a truly innovative cake pan, a recipe from grandma, a crazy Japaneses noodle gadget, and more.
• Store-Bought Chicken Stocks, Reviewed: Which Are the Best? - She also reviews the difference between stock and broth.
• Dinner Tonight: Paprika Roast Chicken ...a "kicked up, highly seasoned roast chicken."
• In Videos: Personal Ramen Noodle Cup Vending Machine - OK, you've seen how to make ramen healthier, now see how to make it with more gadgetry!
• Make Customized Cakes with the Alphabet/Number Cake Pan - Rearrangeable blocks mean you can make any letters or numbers. Nice!
• Dinner Tonight: Grandmother's Egg Salad (Sandwich) - Blake shows how "an egg salad can go from simple to sublime with attention to detail."
Previous Good Eats: Good Eats: A Facelift for Tropicana
(Image: Michele Humes for Serious Eats)
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Wow, most of the items I thought would be reviewed well got terrible marks. Unfortunately, since Herb Ox is the only company I know of that makes a sodium free boullion, I've got to stick with the sour cream-and-onion Pringles flavor. Why is the salt needed? Can't people just add their own?
I like Bittman's article, but I disagree with certain points, especially the statement that dried basil is worthless. Is it the same as fresh? Of course not. That doesn't make it worthless. Which lasts longer? What can be used in a pinch? Again, not perfect, but FAR from worthless.
I like Pacific Natural Foods broths. Would have been interested in a review on that. Been using it for a while and it is available at my Costco, so that is convenient. http://www.pacificfoods.com/our-foods/broths/free-range-chicken-broth
Sometimes I also use Better than Bullion pastes.
I always keep stock from my butcher on hand in the freezer. Not as complex or rich as my own, but sodium-free and all-natural.
You can make a very delicious chicken or vegetable stock in a crockpot overnight. I do buy my beef and veal stocks at my locally owned gourmet shop.
Dang, I wish they'd reviewed the Penzey's jar stuff, but I guess I know what the review would be.
I'm with driftandfloat, Pacific is the best, and I've tried them all. I go for the low-sodium organic chicken stock from Pacific to cook rice, even to heat beans I've rinsed and drained. So help me, you get an aroma from the kitchen that smells like chicken roasting.
I've learned to read the ingredients on all chicken stocks - some contain sweeteners, even the organic brands.
I'm with driftandfloat & 39520expat! I've been using Pacific for years and years. It's a bit pricey in comparison to some, but well worth it, especially if it is going to be used on it's own, as I often use it in matzo ball soup.
Their soups are wonderful too- the tetrapacks make for easy small portions where you just need a small cup of soup, and save the rest. My favourite is roasted red pepper and tomato with a spoonful of yogurt!
I'm shocked that Trader Joe's free-range chicken broth wasn't reviewed - especially as often as TJs is mentioned at AT. It's some of the best I've ever tasted; not too salty (made with sea salt), rich and flavorful, and literally smells like a roasted chicken - not like chicken "flavor." At $1.99 for a 32oz carton, I buy two at a time and use it for many dishes/substitutions (fat-free and 5 calories per serving but you'd never know).