Oh, that’s a good idea. I don’t know why I had never thought of that. One of the issues I have with all commercial stocks is none of them gel like they’re supposed to, or even have a little bit of that gelatin mouthfeel. (The other problem is that the boxed ones all taste “light” in the meatiness department compared with the stock/broth I’m used to making at home, and the bouillon and even Better Than Bouillon just tastes too … salty and chemically to me. I know a lot of people love the product – and I have it around myself – but I use it as a concentrated flavor punch to soups and sauces, rather than on its own. That said, the Better Than Bouillon product has more of that canned “chicken soup” flavor a lot of us grew up on.) So, if I need a soup base and don’t have my own stock or broth around, I use one of the Swanson’s; if I need to punch up a soup or stew, I’ll use Better Than Bouillon (or even Knorr cubes.)
That, and there’s the fact that the collagen in chicken stock is animal protein, even if it’s not a huge amount.
We do the exact same thing, but usually boil it down some more, and/or pad it out withsome of these.
(those concentrated stock tubs are terrific for adding to savory dishes- you get a lot of flavor without all the excess liquid, and they’re not quite so one-note as bouillon cubes or broth powder/granules).
Yeah, I’m a total convert to Kenji’s way of cooking. Three packets or so of unflavored gelatin makes a stew go from good to great (along with some umami bombs, of course).
Yeah, the gelatin trick for stews I use occasionally. The gelatin, I find, is especially a good trick to know for making poultry-based burgers/meatballs/meatloaf types of dishes. Bloomed in a bit of stock and added to your meat mixture, it really increases to juiciness of those dishes, without having to overdo [or even use] your panade (bread/breadcrumb mixture.) It’s made a huge difference in my turkey burgers (not that it’s a thing I make a lot at all, but every once in awhile, I feel like turkey, and it’s a great tip. This recipe is pretty close to what I do. Even if you’re using ultra-lean turkey breast, it does a lot to help out the burger.)
For what it’s worth, I didn’t get the pun EVEN AFTER SEEING YOUR POST. I kept going back, thinking “well Telemark said there’s a pun.”
I finally got it, after a few attempts, but only after you basically circled it & drew a big arrow pointing to it.
I just noticed several boxes of Bone Broth that my gf picked up yesterday. No idea what she has in mind, but I don’t remember ever seeing bone broth. 
My wife buys that to add to the dog’s food. She likes it because it’s very low in sodium compared to the other chicken broths. 95 mg a serving vs something like 500.
I’m wondering how it would work for lean ground beef, although you’d still be missing the flavor from the fat. Hmmm.
Ya know, I’ve never tried it, as I never really buy beef leaner than 85%, but I don’t see why it wouldn’t work. It’s a trick I’ve only used for ground chicken and turkey.
Yeah, I’m with you on that. Low-fat burger is like sawdust to me, unless it’s mixed with ground pork.
So, I asked about the bone broth and my gf said it is higher in protein. I asked what it tastes like and she said pretty lousy. 
the dog likes it fine
Also a fan!
There is a low sodium version beef version of Better Than Boullion, but I rarely see it locally. IMO, the regular version is more flavorful and I use it as my go to beef seasoning, then use the low sodium version as an enhancer when I want to boost the flavor (e.g. in soups, stews) at the end. This works out well because I got my low sodium bottles from Amazon where they’re more expensive than I can find it locally.
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.
Umm…trimmings = hamburger.
Also, less than perfect or damaged fruits and vegetables that are pulled off the shelves sometimes goes into fruit and other salads. Just trim off the bad parts and use the rest.
I don’t think they use all the leftover chicken for ground chicken at the grocery I shop at (often because they don’t even have ground chicken, and when they do, it’s pretty lean.) I mean, when they’re cutting up all that chicken in the back and deboning it (and they do all or at least a lot of their butchery), there’s plenty of bones and meat that can be used for stock. I would think there’d be enough to make some stock, but perhaps it’s just not worth the effort or the profit margins are too low.
I actually wish they also sold the chicken skin from all the chickens they’ve de-skinned so I could make my own schmaltz or even just fry the skin up (gribines).
I don’t know about that particular product, but for store-bought stock most chefs/cooks recommend that you only use chicken, regardless of what is being cooked. For some reason nearly all of the packaged beef products are hopelessly salty and taste little like the meat they are supposedly made with. That’s true of chicken, also, but there are a few like Swanson who get it right. But even with Swanson, the product recommended is the stock, not the broth.
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.
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.)