topic Re: Store Bought Chicken Stock in Recipes

Store Bought Chicken Stock

MyShadowLove — Wed, 25 Mar 2015 15:33:09 GMT

I am fixing an Escarole/Turkey Meatball Soup in my crockpot today...I didn't have any homemade chicken stock or vegetable stock available and have never used store bought chicken stock but, in desperation, picked up Emerill's Organic Chicken Stock to use and give a try.

I don't know?...It has a milky look to it ( prefer a clear stock) and I can easily be turned off from these boxed products as it is...It sounded healthy, so I went for it!

So, I'm hoping that there are some posters on here who are familiar with and have used Emerill's Organic Chicken Stock or any other stock of his and can make me feel a whole lot better that my usually delicious Soup will come out just fine, as it is too late to do anything about it now!

Thanks so much for any replies!

Re: Store Bought Chicken Stock

VaBelle35 — Wed, 25 Mar 2015 15:38:39 GMT

I make my own with organic chicken and organic veggies and it is so clear I can't believe I used to do nonorganic. Look at the ingredients and see if it has coloring or flavoring, that may be the reason.

Re: Store Bought Chicken Stock

betteb — Wed, 25 Mar 2015 15:39:42 GMT

I haven't used that one so I can't judge it, but I can tell you that I only use Swanson All Natural 33% Less Sodium No MSG Added canned or boxed broth.

You might check the ingredients for MSG, lots of canned broths contain it. Some folks are ok with it, but for me, it causes bloating, fluid retention and migraines.

Re: Store Bought Chicken Stock

VaBelle35 — Wed, 25 Mar 2015 15:49:36 GMT

I looked at the ingredients online for his "all natural" chicken stock and it is just flavored water. Organic flavored water, but flavored water. What are the ingredients in you'd?

Re: Store Bought Chicken Stock

faeriemoon — Wed, 25 Mar 2015 16:00:00 GMT

For the recipe you are making I would be more inclined to use boxed chicken broth.

I have both stock and broth in my pantry but use them for different things.

Re: Store Bought Chicken Stock

MyShadowLove — Wed, 25 Mar 2015 16:05:52 GMT

VaBelle35 & betteb...Okay, I just rechecked the ingredients list again and it all looks good...everything is organic...no colorings, MSG, etc...last ingredient is organic chicken fat, so that is the only ingredient I can think that is giving it the milky look to it...although the total fat is only 0.5 g...so it all sounds good!

I also just took a peek inside the crockpot (it has been simmering for an hour now) and the consistency of the broth does appear better, as it cooks, and it actually smells pretty good...I do tend to get somewhat neurotic when it comes to what I cook with, and this is the first time I have used a boxed soup stock, so it is a new experience for me.

I just tend to be fussy with my cooking.

Re: Store Bought Chicken Stock

MyShadowLove — Wed, 25 Mar 2015 16:13:50 GMT

On 3/25/2015 VaBelle35 said: I looked at the ingredients online for his "all natural" chicken stock and it is just flavored water. Organic flavored water, but flavored water. What are the ingredients in you'd?

Organic Chicken Stock (filtered water), Organic Chicken Flavor, Organic Chicken Broth, Sea Salt, Organic Carrot Juice Concentrate, Organic Cornstarch, Organic Tomato Paste, Organic Tumeric, Organic Spice, Organic Canola Oil, Organic Chicken Flavor, Organic Chicken Fat

Re: Store Bought Chicken Stock

MyShadowLove — Wed, 25 Mar 2015 16:17:50 GMT

On 3/25/2015 faeriemoon said:
For the recipe you are making I would be more inclined to use boxed chicken broth.

I have both stock and broth in my pantry but use them for different things.

I always considered them to be very much the same, so never really gave that a thought...Interesting...think I will google to check out the difference between both.

Re: Store Bought Chicken Stock

sally in philly — Wed, 25 Mar 2015 16:32:39 GMT

I use Swanson. It is gluten free.

Re: Store Bought Chicken Stock

MyShadowLove — Wed, 25 Mar 2015 17:03:18 GMT

Thanks, everyone!

I will let you all know how it comes out tonight!

Re: Store Bought Chicken Stock

MyShadowLove — Wed, 25 Mar 2015 17:05:32 GMT

On 3/25/2015 VaBelle35 said: I make my own with organic chicken and organic veggies and it is so clear I can't believe I used to do nonorganic. Look at the ingredients and see if it has coloring or flavoring, that may be the reason.

VaBelle35...If you come back to this thread, could you post your recipe?

Thanks so much!

Re: Store Bought Chicken Stock

VaBelle35 — Wed, 25 Mar 2015 17:39:01 GMT

I use organic Chicken and/or organic Chicken Bones (you need 2-3 lbs total bones and meat), enough bottled water to cover it all (filtered, spring or distilled, whatever I have on hand).

I add organic celery (whole stalks, leaves and all), organic onion (usually I buy frozen chopped for this if they have it) or a whole organic onion cut into 4 pieces, organic carrots (either with or without the tops, if they have tops, I use them).

Vegetables on the bottom, chicken and bones on top, then water.

In the dutch oven (or a stock pot if you have it) and cook for 4-6 hours. I go by how it smells. When it smells done, it's done.

I don't add salt or pepper or any seasonings.

When it's done I strain it and save the broth and freeze it in mason jars.

Re: Store Bought Chicken Stock

ValuSkr — Wed, 25 Mar 2015 17:46:46 GMT

On 3/25/2015 faeriemoon said:
For the recipe you are making I would be more inclined to use boxed chicken broth.

I have both stock and broth in my pantry but use them for different things.

I use Swanson's boxed but am never sure of the difference between stock and broth.

Re: Store Bought Chicken Stock

betteb — Wed, 25 Mar 2015 17:50:16 GMT

On 3/25/2015 ValuSkr said:
On 3/25/2015 faeriemoon said:
For the recipe you are making I would be more inclined to use boxed chicken broth.

I have both stock and broth in my pantry but use them for different things.

I use Swanson's boxed but am never sure of the difference between stock and broth.

The recipe in post #11 is stock. Broth is just chicken/carcass simmered to create broth.

Re: Store Bought Chicken Stock

ValuSkr — Wed, 25 Mar 2015 17:56:38 GMT

On 3/25/2015 betteb said:
On 3/25/2015 ValuSkr said:
On 3/25/2015 faeriemoon said:
For the recipe you are making I would be more inclined to use boxed chicken broth.

I have both stock and broth in my pantry but use them for different things.

I use Swanson's boxed but am never sure of the difference between stock and broth.

The recipe in post #11 is stock. Broth is just chicken/carcass simmered to create broth.

Thank you, betteb. So there's clearly a difference between the two. I guess if I'm following a recipe it'll be very specific whether to use stock or broth.

Re: Store Bought Chicken Stock

betteb — Wed, 25 Mar 2015 18:03:48 GMT

On 3/25/2015 ValuSkr said:
On 3/25/2015 betteb said:
On 3/25/2015 ValuSkr said:
On 3/25/2015 faeriemoon said:
For the recipe you are making I would be more inclined to use boxed chicken broth.

I have both stock and broth in my pantry but use them for different things.

I use Swanson's boxed but am never sure of the difference between stock and broth.

The recipe in post #11 is stock. Broth is just chicken/carcass simmered to create broth.

Thank you, betteb. So there's clearly a difference between the two. I guess if I'm following a recipe it'll be very specific whether to use stock or broth.

I have created my own stock in the past using canned/boxed broth as a base and then simmering it with my own veggies and spices.

Re: Store Bought Chicken Stock

debic — Wed, 25 Mar 2015 18:36:18 GMT

I use them the same, I don't see a whole lot of difference. If you search it, you'll get several different answers and store bought practically say the same thing for ingredients.

I buy Swansons in cans and the store brand at Costco or Sams. It's all what seasonings you add to your food IMO.

The only thing I make homemade stock/broth/flavored water is for gravy. I've got some smoked turkey broth in the freezer and that is really good.

Re: Store Bought Chicken Stock

sunshine45 — Wed, 25 Mar 2015 19:01:00 GMT

Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.

Stocks and broths both start off the same way: scraps of vegetable, meat, and bone are slowly simmered to extract as much flavor as possible. For stock, it stops there — this is an unseasoned liquid that doesn't taste all too great on its own, but makes a fantastic neutral base for soups, sauces, and other kitchen creations.

Broths, on the other hand, get some seasoning. We add salt, some other spices like black pepper, perhaps a splash of wine — all for the purpose of making this neutral stock taste delicious and drinkable on its own. A more technical definition for broth would actually be "seasoned stock." Now that the salt and other seasonings are added in, broth is tasty and satisfying.

It might seem like stock will always end up salted and seasoned once it's used, and therefore saying there's a difference between the two is really just splitting hairs. But the point of stock is that you have control over how it gets salted and seasoned from dish to dish. Maybe the stock will be used for poaching fish, so you only want a little or no salt. Maybe you'll be reducing it down to a sauce, so starting off with a salted broth will make the reduction taste too salty. The point is that stock is a blank slate, while an already-seasoned broth is not.

http://www.thekitchn.com/whats-the-difference-between-stock-and-broth-word-of-mouth-71199

Re: Store Bought Chicken Stock

MyShadowLove — Thu, 26 Mar 2015 01:28:35 GMT

Hi Everyone,

I wanted to be sure to come back tonight and let you know how my soup came out...It was delicious!...I still would prefer my own basic chicken/vegetable stock/broth but, in a cinch, if you don't have your own homemade available, I would recommend Emeril's...The stock also broke down more the longer it simmered in the crockpot, so it did come out more as a clear broth...Just a reminder, I used his "organic" chicken stock...He has others available also.

I thank you all so much for taking the time to reply regarding your suggestions and what you use and also learned something new regarding the difference between stock and broth...Thanks, sunshine, for that info!

VaBelle...Thank you for posting your recipe!...It is exactly what I add to mine and I also just make a vegetable stock without the chicken at times and let it simmer away!

Nothing like a great, healthy, hearty soup with some hardcrusted bread and a mixed green salad!

Have A Great Evening, Everyone!

Re: Store Bought Chicken Stock

Bayside — Thu, 26 Mar 2015 02:14:59 GMT

When in a hurry, I use Swanson. Otherwise, I buy a package of large chicken wings, organic, and roast them in the oven. When done, I transfer them to my stock pot along with vegetables and cook until the vegetables are done. Then I strain all through my strainer and get a beautiful, dark, rich stock. I store and freeze until needed.