Commercial bone broth: is any of it real, or is it all made of LIES?

[solost]

@puzzlegal

My stock is very gelatinous, and i cook it down in sauces for that rich texture as well as the flavor.

Yep, me too-- I make a pretty killer chicken piccata by reducing my homemade bone broth down into a glace de viande for the sauce.

Another reason why I had a bone to pick (heh) with the Kettle & Fire brand bone broth-- it didn’t offer an unsalted or low-sodium version. So it can’t be reduced at all. Also, I often make soups with added soy sauce, fish sauce or other flavorings with added sodium. For that reason I never add salt to the stock / bone broth I make, and I only ever buy low-sodium or unsalted commercial stock / broth.

[Chefguy]

@puzzlegal

I can.

My stock is very gelatinous, and i cook it down in sauces for that rich texture as well as the flavor. But Swansons and College Inn are okay for flavor, and we often use them for matzo ball soup.

I was speaking about the stuff that comes in a box. If I use Swanson Chicken in a pot of soup, nobody is going to say “Hey! This wasn’t made with beef stock!”

[puzzlegal]

They won’t notice if you say it’s beef soup and it’s made with boxed chicken broth? Or they won’t complain, because after all, you are feeding them?