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Old 08-02-2010, 11:40 AM   #11
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Nicholas, in your tastings did you try the boxed stock from Kitchen Basics? That is my favorite by far. It is actually stock, not broth like most of the boxes, because they use bones. if you can find it and have not already tried it I would recommend giving it a shot.
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Old 08-02-2010, 12:43 PM   #12
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Yeah, I did try Kitchen Basics. One thing I did notice is that not a single carton I sampled was gelatinous at room temperature - this tells me that none of them use very much chicken pieces with connective tissue. I consider all of them broths because of this.

I never use them for pan sauces or anything that requires reduction. Sometimes I'll cheat and put some in a rice dish if there is enough other components such as sausage and spices to mask the slightly-odd after taste that packaged stocks have.
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Old 08-02-2010, 12:44 PM   #13
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Very good point about them being gelatinous.
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Old 08-02-2010, 12:54 PM   #14
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Quote:
Originally Posted by Barbara View Post
Ditto the Swanson recommendation - and get the low sodium carton.
Ditto from me too. Swanson puts out such a good product, I never mess with homemade stock anymore. On the other side of the coin, the other brands I've tried (because of sale prices) aren't worth a hoot.
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Old 08-02-2010, 02:16 PM   #15
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I read somewhere recently (newspaper?) that an unbiased organization ran a taste survey for all the different brands of chicken stock including designer label ones like wolfgang puck and rachael ray etc and Swanson's came out on top by a long shot...no contest!
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Old 08-02-2010, 02:48 PM   #16
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Mollyanne, your post prompted me to google the subject. The Washington Post rated Swanson's tops as did one or two other tests. Food & Wine rated College Inn tops, which I don't understand and Swanson's was third.

I had used College Inn for years because my Mom used it. After discussing the topic here many years ago, I did a taste test of my own with College Inn and Swanson's. SO and I both liked Swanson's better.
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