Don't settle for mediocre chicken stock from a can: this is the closest thing to homemade stock you'll ever make.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 America's Test Kitchen | 2024-08-07 17:00:33 |  268,686 Views |
The Best and Worst Supermarket Chicken Broth | The Taste Test
Breana Lai Killeen MPH RD is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer culinary nutritionist and marketing specialist with over 15 years of experience creating editorial and digital content for top food and kitchen brands. Breana spent 10 years as a food editor and went on to become the test kitchen and editorial operations manager for EatingWell Magazine where she oversaw the development production and nutritional analysis of over 500 recipes per year and helped manage the day-to-day operations to keep everything running smoothly.
Homemade chicken stock is a true delicacy: it’s so delicious but it’s so time-consuming to make. Sometimes you have to rely on store-bought chicken stock for its convenience and versatility in recipes from soups and stews to sauces and stir-fries. But the stock aisle is full of options and not all options are created equal. Since the flavor of your stock can drastically change the outcome of your dish we set out to find the best option and there was one clear winner.
Boxes of chicken broth were covered and darkened so that tasters did not know which brand they were trying. All versions were labeled “low sodium” so that we could taste the flavor without being biased toward saltiness. Tasters tried the broth at room temperature and neat. In total we tried 9 brands of broth and they were rated on their flavor and mouthfeel.
