What brands of Stocks or Broths do you use

I use Swanson's beef, chicken, and vegetable fairly regularly. Sometimes I use Campbell's chicken if I want a really rich flavor. I also use Knorr chicken bullion occasionally, for a quick chicken noodle soup...
 
I usually buy the Swanson Certified Organic broths, mostly because I read a review in Cooks Illustrated that ranked them highly. I don't use a lot of broth - mostly for making rice.
 
That is all I've used in years too FM, though not on the word of Cook's Illustrated but due to my grandmother's word who was in my opinion the worlds greatest cook.
 
BamsBBQ said:
beef bones work really well in the recipe i posted as well...so does lamb
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when i buy a leg of lamb i ask the butcher to debone it and give me the bone. i boil the bone with nothing but water, salt and some 5 blend pepper corns. after lamb is done i remove from pan deglaze with some of the lamb stock. make a roux, add garlic, lemon, lamb stock with fond from pan and a splash of gravy master seasoning. salt and pepper if needed.
 
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Hmmmmmm nobody has mentioned Rachel Ray's Stock in a Box. If you haven't tried it, don't bother :(. I use Swanson's.
 
I tried it hence I didn't mention it. The brands I hadn't tried that looked good was the Emeril and the Kitchen basics which I won't try now but will try the College Inn though I will keep getting the Swanson's till I find something I like better. I do on occasion make my own which none are as good as but then I don't have the time or often the stuff necessary to make good broths on hand all of the time. I also like to roast the bones before using them in a stock in some cases which can also be time consuming.
 
i like college inn beef more than the chicken. i have switched to emeril or swanson chicken when i want a basic chicken stock.
 
Good to know lilbopeep as I not adverse to buying different brands for each item.
 
joec said:
Yes I'm partial to the boxed over the canned. I'm also using boxed wines now for cooking and there are quite a few good ones being made now. They have a lot longer shelf life than the bottled wines.
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I'm confused. Wine needs shelf life?

Unopened - it's called aging
Opened - it's called empty:alc:
 
homecook said:
I use College Inn also. The Bold Stock are pretty good too! I don't care for the Swanson's, it tastes too watered down to me.
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Mom always used College Inn, as did my Grandma.
For some reason I feel like if I used another, I'd be disrespecting the family cooking tradition lol
 
SilverSage said:
I'm confused. Wine needs shelf life?

Unopened - it's called aging
Opened - it's called empty:alc:
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Ha. You're on the right track. I say "DRINK IT". The deal with box wine is that it is not oxygenated when opened like cork or capped wines are. :)
 
lilbopeep said:
when i buy a leg of lamb i ask the butcher to debone it and give me the bone. i boil the bone with nothing but water, salt and some 5 blend pepper corns. after lamb is done i remove from pan deglaze with some of the lamb stock. make a roux, add garlic, lemon, lamb stock with fond from pan and a splash of gravy master seasoning. salt and pepper if needed.
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next time roast your lamb bones and veggies, it will give you a different flavor... put in a crock pot and simmer all night
 
BamsBBQ said:
next time roast your lamb bones and veggies, it will give you a different flavor... put in a crock pot and simmer all night
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i like a delicate flavor lamb stock to be a base for the stronger lemon and garlic. i use chicken stock as my base when i make lamb chops.
 
I use broth whenever i would boil veggies instead of salted water.... so I buy College Inn Chicken Broth by the case, Progresso Beef by the case or when I can't get those, the swanson boxed products.

I also use broth whenever wine is called for for de-glazing.
 
I will be looking for the College Inn Beef broth this weekend when I go shopping. I like the Swanson's Boxed Chicken Broth (boxed version) but their beef has slipped in taste lately. I haven't seen the Progresso broths but love their soups especially they Clam Chowder.
 
........I've never seen the Progresso in a boxed format; I've only found it in 15 1/2 oz. cans......which is okay, as whatever I don't use goes into a Mason jar and into the door of the fridge (anywhere else in the fridge and it tends to get buried, and I forget about it.....)
 
I prefer the boxed but have dealt with cans before. I have about dozen empty 1 qt. and about the same in 1/2 qt. Bell jars I use for this kind of thing also. They are great for storing stuff and I usually have a few with my base tomato sauce ready to go as needed.

After this testing is over I'll probably continue using the Swanson's but will see if I like one of the other brands better. I might even go shopping for some beef and veal bones this week to make my own.
 
joec said:
I prefer the boxed but have dealt with cans before. I have about dozen empty 1 qt. and about the same in 1/2 qt. Bell jars I use for this kind of thing also. They are great for storing stuff and I usually have a few with my base tomato sauce ready to go as needed.

After this testing is over I'll probably continue using the Swanson's but will see if I like one of the other brands better. I might even go shopping for some beef and veal bones this week to make my own.
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i use Ball jars to keep cornstarch slurry in for quick thickening of stir frys and such.
 
Hey, lookee what I just saw in the store :respect:

I was picking up my usual Swanson's stock when I saw RR had her name on some chicken and beef stock. Swanson's was $2.58/26oz and RR's was $2.18/32oz. The ingredients looked good, so I bought some to try out.
 

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yeah interested in knowing how her stock compares. i got tired of her shows rather quickly and all that orange made me feel queezy after awhile also.
 
I use a lot of chicken flavorings too and like to keep Minors Low Sodium Chicken Base on hand. It has no MSG. It's 100% All-Natural, NO artificial ingredients, NO chemical preservatives and NO artificial coloring. I really like the taste of it. It keeps for a long time in the fridge. 3/4 of a teaspoon makes one cup of broth and it only has 125 mg of sodium compared to Swanson's low sodium with 570mg. per cup
 
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