We all know that homemade broth or stock is a thing of beauty and delight. There's an immense amount of flavor in even the weakest homemade broth, and in an ideal world we would continually replenish our quarts of chicken, beef, turkey, and vegetable broth in the freezer for impromptu soup-making. In reality, though, we never have enough homemade stock for every weeknight cooking project — especially during Soup Week! So, the question is, which storebought broth is best? Do you have a favorite? Any recommendations?
Most good soups begin with broth or stock. Stock is thicker and more gelatinous; it is the richest layer of broth, made from plenty of bones and other cartilaginous material. Broth is thinner and, while still rich-tasting, doesn't gel when cooled. Many people ignore the differences between stock and broth, however, especially on labels and packaging. And when we do have real homemade stock we tend to sip it straight, unadorned, or use it in thick sauces, and use thinner storebought broths for our soups.
But many chefs and cookbook authors completely trash the idea of storebought broths; they feel that it's better to use water or a quick herb broth than anything pre-packaged. I am not sure that I completely agree with this; many storebought broths are indeed too salty or strange-tasting, but they are not all bad.
Personally I usually buy Pacific Natural Foods' organic, low-sodium chicken broth, or a similar product from Trader Joe's. Do they taste as good as homemade? Nope. But lately I just haven't been making enough broth to keep up with demand, and these are economical and tasty enough for soups and sauces.
As far as other brands go, there was a good article at Serious Eats on the best chicken stock here:
• Store-Bought Chicken Stocks, Reviewed: Which Are the Best?
To sum up, a few tips:
• Buy organic broth - It's not too much more expensive and there is usually a little more flavor.
• Buy low-sodium broth - Low-sodium always tastes better, and it allows you to season your soup yourself. Full-sodium broth is usually way too salty.
• Chicken broth is the best buy - My own personal opinion is that most commercial vegetable stocks are sour-tasting and dull. Vegetable stock is quick and easy to make (cheap, too! Just use your scraps) and I feel that if I want vegetable stock it really isn't worth buying. Commercial beef stock, on the other hand, is never rich enough. If you really want beef stock, go to the trouble of making it yourself; it's worth the expense to have a truly rich and awesome beef stock. Or buy a demi-glace and reconstitute it into stock. So, if I am buying broth, it's probably going to be chicken; it just seems to be the most well-done, in terms of commercial options.
Those are my own thoughts and tips on buying broth. What about you? Do you have a favorite brand of storebought broth (or stock)? Any brands to avoid?
Related: How To Make Homemade Chicken Stock
(Image: Michele Humes/Serious Eats)
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I'm a fan of Better than Bullion.
I use Pacific Natural too-- it has the lowest sodium content of any I've seen and still provides good flavor. If I can't find it for some reason, Wolfgang Puck's brand isn't bad either.
I keep Kitchen Basic in my pantry at all times. It is really nice to have a "go to" stock option when making it from scratch is impossible. I like the taste of it, doesnt taste "plasticy" like some package foods.
I buy whatever organic, low-sodium broth that I can get either on sale or at Whole Foods or TJs.
Another vote for Better than Bouillon! A jar each of organic chicken and organic beef takes up WAY less space than quarts of broth on my shelf.
better than boullion or kitchen basics.
Another Kitchen Basics user here. I would agree that beef and veal stock are better homemade because they are richer, but I still love the KB versions. I have Chicken, Beef, and Veal in my fridge now.
Better than bulllion for me too!
any recommendations on what kind of beef to use when making beef stock? I'd want to use something cheap and preferably edible afterward in the soup, but if it's some kind of scrap parts edibility is not required.
Pacific Natural.
Better than Bouillon here, too. though they don't have a low-sodium option.
I swear by Whole Foods' house brand- veggie and low sodium chicken stock.
Second vote for Whole Foods' house brand.
College Inn Low-Salt & Fat-Free!! It has a delicate chicken flavor that doesn't take over my dish. I've tried Pacific, TJ's, Better than B, W.Puck's and Cento - they all taste fake and overpowering
I'm really into Better than Bouillon lately. It lasts a while, doesn't take up a ton of space, and I get more out of one package than I get out of a carton of broth. I guess I'd rather be using real stock or broth, but I always forget to buy it!
Better than Bouillon here too, and they do have a low sodium option.
I use a combo of Better than Bouillon (when it has to be chicken or beef stock) and (more commonly) this homemade soup base that can be frozen for at least a few months: http://www.101cookbooks.com/archives/homemade-bouillon-recipe.html.
Man, I've got to get some Better than Bouillion!
I usually buy Swanson's low sodium, but I can't remember why--I feel like I read a taste test article in Cooks Illustrated or something?
If I need a little kick of chicken-y flavor, I'll use some Better than Bouillon. I don't care too much for reconstituting it as broth because it is rather salty. If I run out of frozen stock, I like to keep a carton of Swanson's low sodium broth in the pantry.
I vote Pacific Natural too!
I prefer Whole Foods house brand or Pacific Natural. TJ's organic in a pinch for blended soups.
Slightly off topic...I'm loving Pacific Natural's organic condensed cream of chicken soup.
I could not cook without Rapunzel Pure Organic Vegetable Bouillon (there are three varieties). If I am making a soup or stew from scratch, I don't feel the need to make stock too. Plus, who wants to waster great quality produce on broth? I know I can use peelings and such, but then I might not get as good as flavor as store bought.
There's really nothing better than Better than Bouillon...
I mostly use homemade, but I always have Better than Boullion in the house. You can easily customize the strength of flavor in your stock and since they are not shipping all that water around it is more environmentally friendly.
Also - beware of low-sodium stock. Manufacturers generally replace the salt (which is a preservative) with sugar (also a preservative). If it is salty flavor you're trying to eliminate, it's a good option; but if it is for health reasons, it's a toss up as to which is better or worse for you: salt or sugar.
We keep Kitchen Basics in our house all the time too. I use their chicken stock constantly. We keep the beef and veg around too. I think they are great and they really make it easy to cook good healthy meals quickly during the week.
I typically make my own chicken and beef, but may have to try Better than Boullion after all these comments. What chains sell it? (ie Whole Foods, Dominicks, TJs, Jewel?)
My favorite is Savory Choice Broth Concentrate. It tastes closer to homemade than some of the others. It's a liquid concentrate that you mix with 8 ounces of warm water. I've bought it at Whole Foods, and Trader Joe's carries the house brand of it.
another vote for Rapunzel. best stuff ever. great flavor and you can get a salt free version.
I have to admit that I usually just keep a huge stash of boullion cubes (chicken, shrimp, and beef) in my pantry. Way lighter to carry home from the grocery store, takes up less space, and never goes bad.
I totally know that they make sub-standard chicken broth, but it's a life-saver for lazy cooking dinners.
Another Rapunzel fan here. It seems less salty to me than other brands, so I can control the salt level myself.
I keep Better Than Bouillon around in case I run out of frozen, homemade stock and need a last minute substitute. If I buy stock at the store, I usually just look at all of the packages to determine what has the lowest sodium and buy that.
I always have Minors chicken and beef base around. Even Swanson's Organic low salt is acceptable when you can't make your own.
Kitchen Basics. Hands down. Especially for beef stock.
better than bouillon is fantastic!
I did a taste test once, not a very scientific one mind you, but with at least 3-4 brand and found that I liked Progresso over Swanson's, College Inn and Kitchen Basics. And no matter if I buy low-sodium or regular, I always tend to water down the stock (with no flavor loss) to get that salt down. I make soup all year round and making enough chicken stock to freeze is just an impossible task for me. Also, to make enough stock for the amount of soup I eat throughout the year, well, I just don't like boiled chicken that much! ; ) But I'd love to find a chicken butcher who could just supply me with the most flavorful pieces for stock and then I wouldn't have to waste a whole bird. Any suggestions as to which parts are best for stock?
I always buy Kitchen Basics, but all those plugs for Better than Bouillon has convinced me to try it!
I use Imagine's No-Chicken Broth pretty much anywhere chicken or vegetable broth is called for. It has a nice light flavor and I've never noticed it being overly salty.
I use Imagine if I don't have homemade. I'm lucky in that the organic butcher down the street from me has an on-site professional chef who makes a ton of prepared food, including beef and chicken stock. Both are ahhh-may-zing...they cost $5.99/1L, but the quality is so there. Perfect for beef stew.
I use BtB chicken mostly, and use about 2/3 the amount paste/water to lower the saltiness a bit without missing any flavor.
Better Than Boullion is way too salty for me, but I have a jar of it sitting in my fridge. I should have grabbed the no-sodium. How can I get the salt down?
Better than bouillon, Better than Bouillon, did I say Better than Bouillon???!!!
Better than Bouillon and my local store's organic broth.
I ordered a pack of the fake-chicken Better Than Bullion from amazon because I got nervous when my local grocery store didn't have it in stock consistently. love it. the other veggie option they have (which is a darker color) is good, too, but I like the fake-chicken for risotto, light soups, etc...
I mostly use Better than Buillon, keeping a chicken and beef each at the ready in my fridge, but I also love Rapunzel buillon cubes for making a quick cup of broth to sip on when I'm sick...
Better than Boullion, both beef and chicken, for small quantities (a cup or less) and Trader Joe's organic chicken and beef for larger amounts. Low sodium on the TJ's chicken, unfortunately they don't offer a low sodium option on the beef.
ewhite77, any major chain should have Better than Boullion, its in a jar, with the canned/dried soups. I can find it at all the major chains here in SoCal. TJ's used to carry it, but no longer. It should be easy for you to find.
If I don't make it, I buy it at the Union Square Farmer's market and if I don't get it at the market I buy D'artangan duck and veal demi glace at Fairway.
http://www.dartagnan.com/51465/565606/Duck-Fat--Demi--Glace/Duck-and-Veal-Demi--Glace.html
Wolfgang Puck for veggie broth (I know, I know, but it is really good), Pacific for chicken or beef, and Better Than Bullion to fill in for any of them.
I usually buy this on amazon, but my fav by far (even better than better than bouillion) is Glace de Poulet. It is a reduced gelatin like product, and does not have MSG.
http://www.amazon.com/Glace-Poulet-Classic-Roasted-Chicken/dp/B0029SEPRU
I like the Whole Foods brand, it runs $1.99 a carton (or around there) and it's proven to be my favorite.
the paste of BtB is salty - it's a concentrated broth. so just add more water!
I usually buy Miejer Organics (Chicken and Beef). The sodium level isn't too bad, and the flavor is good. If I go to Kroger, I get Kitchen Basics No Added Salt (only 130 mg per serving). The price range is usually between 2.80-3.20 per quart. I've never made veggie stock, but I can tell you one thing...I bought it once and swore I'd never use it again.
I'm surprised no one has mentioned Swanson Certified Organic free range chicken broth - Cook's Illustrated gave it their panel's top marks - the first ingredients are the vegetables - I always look for that - 99% fat free, no MSG, 1/3 less sodium than their regular broth. Good stuff!