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Dreading having to make stuffing AND gravy from scratch?


The Best Store-Bought Stock, According to Food Editors

When I asked my food editor colleagues to name their favorite store-bought stock, I was expecting them to name one of the boxed broths I grab when I need to develop flavor quickly, but instead, all three pointed me to a jar of Better Than Bouillon.



Better Than Bouillon is a viscous paste of pure flavor that, when diluted, transforms into the kind of stock or broth that tastes like it's been bubbling away all day on the stove.

“As a food editor, I should probably say that I make my own stock (please, this is a judgment-free zone), but I don’t,” confides Myo. “I use so much stock in my cooking that it likely amounts to all five oceans combined. I have a jar of Better Than Bouillon chicken base at all times. It actually tastes like chicken and not just salty water.”

Genevieve echoes Myo, noting, “It's an easy way to make a flavorful chicken stock, and I often incorporate it into poultry dishes like chicken pot pie or chicken noodle soup.”

While Myo and Genevieve are partial to the chicken flavor, Better Than Bouillon’s soup bases include beef, lobster, and turkey, and a line of flavored bases.

There are also vegetarian and vegan options that appeal to Sara. “I keep a jar of Better Than Bouillon's vegetable stock base in my fridge at all times,” she says. “It has a deeper flavor than any boxed vegetable stock I've tried, and since an open jar keeps for months, it's quite handy.”

Sara adds that the base boasts a strong, concentrated flavor. “For soups that are already packed with fresh vegetables or seasoning, a little goes a long way, but it makes a big difference.”


https://www.simplyrecipes.com/best-store-bought-stock-experts-11806891

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Better Than Bouillon

Chefs Rob McDaniel, Hunter Evans, Scott Franqueza, and Cassidee Dabney are all in agreement when it comes to what store-bought stock solution they’re reaching for.

For Hunter Evans, chef and owner of Elvie’s and The Mayflower Cafe in Jackson, Mississippi, it’s all about convenience and ease when replacing homemade stock, which typically means Better Than Bouillon. “It takes up less space in the fridge, and I can add a little spoon full to anything, pastas for some extra flavor, soups, and braised meats,” he says.

When at home and in a pinch, Scott Franqueza, executive chef & culinary director at High Hampton in Cashiers, North Carolina, notes that Better Than Bouillon brand concentrate bases “incorporate better into your current stock or water as opposed to powders that clump,” and are “easy to ‘doctor’ to suit my needs.” The chef notes, “typically, I find myself busting it out during Friendsgiving when I'm coming up short on the quantity of gravy needed to host a larger crowd.”

Cassidee Dabney, executive chef at The Barn at Blackberry Farm in Walland, Tennessee, always chooses a base, with the aforementioned brand as her preference. “Bases typically taste the best, and I feel like I have greater control over salt levels,” she says.

https://www.southernliving.com/chefs-favorite-store-bought-broths-and-stocks-8761519

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