# Best storebought chicken broth/stock? **URL:** \ **Category:** Cafe Society\ **Created:** [May 3, 2019, 5:47am UTC](https://boards.straightdope.com/t/best-storebought-chicken-broth-stock/833411 "2019-05-03T05:47:29Z")\ **Posts on this page:** 5\ **Page:** 3
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [May 5, 2019, 5:15pm UTC](https://boards.straightdope.com/t/best-storebought-chicken-broth-stock/833411/41 "2019-05-05T17:15:09Z")
> [@puzzlegal](#): > > I bought several varieties of chicken broth at the local supermarket one day, and did my own taste test. My pick was Imagine Organic low sodium Chicken broth. I like their “not chicken broth”, too, which I use when I have vegans over and am making a dish where I would usually use chicken broth. > > I mostly picked it because it had fewer “chemically” or “off” flavors than most brands. I’m a picky eater, and don’t like fake-tasting food. But it also has a nice chicken taste. > > I see that Epicurious likes it, too. > [The Best Chicken Broth and Stock You Can Buy in the Store or Online | Epicurious](https://www.epicurious.com/expert-advice/best-boxed-chicken-broth-stock-for-cooking-article) > > I don’t know whether Swansons was on my list. I may have ruled it out as too salty in my initial purchasing. (I looked for more protein and less salt to prune the offerings down to about 4 that I taste-tested.) Based on the reviews here, I ought to try it. One of the reviews I just read says that has more flavors than the Imagine, though. (Good flavors, like other veggies, but still, it tastes more like a soup and less like a clean chicken broth for cooking.) I think most dishes benefit from the other flavors of veggies. Most of the soups/stews I make call for some sort of mirapoix, so it’s a plus. ---
**Author:** ![wolfman](https://avatars.discourse-cdn.com/v4/letter/w/a8b319/32.png) [@wolfman](https://boards.straightdope.com/u/wolfman)\ **Post date:** [May 5, 2019, 7:29pm UTC](https://boards.straightdope.com/t/best-storebought-chicken-broth-stock/833411/42 "2019-05-05T19:29:51Z")
> [@Deeg](#): > > Why don’t large grocery stores offer their own house-made broth? I’m thinking of grocers like Wegmans or Whole Foods that have in-house butchers and kitchens (to cook for their food courts). It seems like it would be easy to take all the left-over trimmings from the butcher, throw them in a big pot, and boil it for a few hours. Do it daily and throw out any broth that doesn’t get bought after a few days. Voila–fresh, simple broth! > > I assume it’s because they actually sell the trimmings to some other industry for more money than they could make on the broth. A lot of places do sell stock. Particularly the high-end places that do a good business in prepared foods, usually have some semi-prepared stuff like broths that are good. But I have seen it in a Kroger’s as well. Where I used to live I would buy chicken stock from the Chinese restaurant down the block. They cut up several dozen chickens a day and had much more stock than they could use. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [May 5, 2019, 7:45pm UTC](https://boards.straightdope.com/t/best-storebought-chicken-broth-stock/833411/43 "2019-05-05T19:45:40Z")
> [@wolfman](#): > > A lot of places do sell stock. Particularly the high-end places that do a good business in prepared foods, usually have some semi-prepared stuff like broths that are good. But I have seen it in a Kroger’s as well. > > Where I used to live I would buy chicken stock from the Chinese restaurant down the block. They cut up several dozen chickens a day and had much more stock than they could use. We have a seafood vendor up the street who makes and sells fish stock. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [May 6, 2019, 3:53am UTC](https://boards.straightdope.com/t/best-storebought-chicken-broth-stock/833411/44 "2019-05-06T03:53:02Z")
My supermarket doesn’t sell ground chicken, but they have home-made chicken sausage. I bet that’s where the scraps go. Although, I suppose they would still have bones they could make both from. You know, I bet the prepared food area has soups, although I’ve never noticed. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [May 6, 2019, 3:55am UTC](https://boards.straightdope.com/t/best-storebought-chicken-broth-stock/833411/45 "2019-05-06T03:55:19Z")
> [@Chefguy](#): > > I think most dishes benefit from the other flavors of veggies. Most of the soups/stews I make call for some sort of mirapoix, so it’s a plus. I add broth to dishes like chicken with ginger and scallion, where I don’t think a pronounced vegetable flavor would be helpful. But for a lot of dishes, sure. For my bean soup it would likely be nice. [Previous page](https://boards.straightdope.com/t/best-storebought-chicken-broth-stock/833411.md?page=2)