Plan accordingly and reserve this as a lazy-afternoon project. But how to choose from the countless options at the supermarket? Many brands can pack in the salt, which can make it harder to control the saltiness of your finished dish, so always look for a lower-sodium option.
One thing to note: Although technically stock and broth are different—stock is made with bones and has more body, while broth is made with just meat—there isn't a ton of flavor difference between store-bought stocks and broths, so feel free to use them interchangeably. Lesley Stockton is a senior staff writer reporting on all things cooking and entertaining for Wirecutter. Her expertise builds on a lifelong career in the culinary world—from a restaurant cook and caterer to a food editor at Martha Stewart.
She is perfectly happy to leave all that behind to be a full-time kitchen-gear nerd. The best Middle of the pack Not recommended How we picked and tested. The best. Middle of the pack.
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. 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. 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.
Not recommended. Brodo inched just a bit ahead, taking the top spot for its savory, rich, straight-chicken flavor. We'd also happily sip it from a cup. We wanted an all purpose chicken broth that could be used in soups, stews, risottos, and anywhere else chicken broth is needed.
It had to have robust chicken flavor; otherwise we could simply rely on water and aromatics. Notes of carrot, celery, or herbs were welcome, but anything that tasted musty or stale was out. Since the selected stocks came in a wide array of sodium levels, we calculated the amount of salt each would need to bring them all to an equal level.
Each stock was brought just to a boil with the required amount of salt, and then tasted blind by a team of Epicurious editors and staff. Homemade chicken stock is easier to make than you think and way more flavorful. Print Save. Photo: Tasting Table.
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