An onion-powder flavor, while not overtly offensive, dominated and lingered on the palate.
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We think it’s one of the better-tasting big-brand chicken stocks that most folks can find at their local supermarket. Winnie and I were split on the flavors we picked up in this one-she detected a charred onion flavor, while I thought it had a pleasant bit of gaminess, like a stock made from a more mature chicken. Swanson Unsalted Chicken Cooking Stock (about $3.20 per quart) is inoffensive and was available at most of the supermarkets I shopped at while researching this guide.In her notes, Winnie wrote that this stock had “decent chicken flavor” that was “pleasant and clean.” She also found it “surprisingly rich” given the “fairly clear straw color.” I put the College Inn Unsalted Chicken Stock squarely in the middle. The College Inn Unsalted Chicken Stock (about $2.60 per quart) got different grades from the testers, as I thought it was meh and Winnie ranked it as her number-two pick.The Pacific bone broth is a good all-purpose choice for most recipes and would even make a fine soup base with additional carrots, onions, and fresh herbs.
On most of the broths and stocks we tasted, the labels listed only “chicken broth” or “chicken stock” as the first ingredient. The Pacific bone broth stands apart from the competition in that the label fully spells out the ingredients, listing water, organic chicken, organic vegetables (onions, carrots, celery), and so on. Compared with the Good & Gather bone broth, the Pacific bone broth is lighter in body and flavor, and it’s more rounded out with vegetables, herbs, and spices. If you can’t find the Good & Gather bone broth, the Pacific Foods Organic Bone Broth Chicken Unsalted (about $5.50 per quart) is a respectable runner-up.Here is our ranking of low-sodium chicken broths and stocks (prices may vary from those we’ve listed). We noted the applications we thought best for the broths that reached the top of our list.
For example: A more robustly flavored chicken broth adds welcome richness to stuffings, braises, and hearty stews, but it’s probably too heavy for a bright spring vegetable dish. The broths that ranked the highest smelled and tasted the most like a bowl of chicken soup.Īlso, quality aside, a broth may be good for some recipes and not others. The broths ranged in flavor from insipid to full-bodied, and some of the broths we tasted had strong off-flavors, like burnt onion, or had a mysterious acidic tang. Why did we stick to low-sodium varieties? Well, you can always add salt to a dish, but you can’t remove what’s already there. We tasted and ranked 15 nationally available chicken broths and stocks with less than 150 milligrams of sodium per serving.
But store-bought chicken broths range widely in quality and flavor, and if you’re staring at an aisle’s worth of options in the supermarket, deciding on the best one can be daunting: Labels and ingredient lists can tell you only so much, and a higher price doesn’t necessarily translate to better flavor. And when it’s the starring ingredient, as in soup, the broth you use can make or break the final dish. Using a good-tasting chicken broth in your cooking can help ensure a better result, even when it’s just a bit player.
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