Best store bought chicken broth for gumbo?

I like Kitchen Basics brand.



Chicken broth is for sick people.

I use this one.

I like to use better than boullion. Takes up very little room (it's a concentrate In a small jar) and when you mix with water it makes a ton of broth. You can get beef or chicken. It's also delicious.

I looked up Broth and Stock in my Larousse's Gastronomique book.

Broth
See bouillon.

Bouillon (restaurant)
A type of cheap restaurant that was opened in France at the end of the 19th century (see Duval), serving meals at a single price. Originally its main dish was boiled beef (bouilli) served with its stock but this ample and economical menu was later complemented by other dishes. In Paris, several chains of such restaurants were opened, including the Boulant and Chartier bouillons. One of these is still running, complete with its 1900 decor, sawdust on the floor, Thonet furniture, and a menu written with purple ink.

Bouillon (stock)
The plain unclarified broth obtained from boiling meat or vegetables. It is used instead of water or white stock for cooking certain dishes and for making soups and sauces. "Bouillon is the soul and quintessence of sauces" said F. Marin in 1739. The food industry has now developed solid or liquid extracts that can be mixed with water to obtain an instant meat or chicken stock.

In French cookery, the term "bouillon" applies principally to the liquid part of a pot-au-feu.

Stock Fond
A flavoured liquid base for making a sauce, stew, or braised dish. A white stock (fond blanc) is prepared by placing the ingredients directly into the cooking liquid; in a brown stock (fond brun) the ingredients are first browned in fat. Sauces made from white stack are always called white sauces, whether they are basic or variation sauces (e.g. allemande, poulette, aurore, supreme, etc.); all sauces made from brown stock are called brown sauces (e.g. espagnole, bordelaise, Bercy, piquante, etc.).

Stocks can be used in thickened or unthickened form. They are based on veal, beef, poultry, game, vegetables, aromatic ingredients, or fish. Other basic cooking stocks include veloute, consomme, essence, aspic, marinade, matignon, courtbouillon, and brine.

White and brown stocks, which used to be essential bases for almost all the great classic sauces, take a long time to make and are often expensive. In practice, they belong to the realm of the restaurant and their use has been considerably reduced in domestic cookery. The advent of stock cubes---solid extracts which need only be dissolved in boiling water--- has reduced the use of traditional stocks.

There are three main stocks:
--white stock is made with white meat or poultry, veal bones, chicken carcasses, and aromatic vegetables. It is used to make white sauces, blanquettes, fricasees, and poached chicken dishes.
--brown stock (formerly called jus brun in French) is made with beef, veal, poultry meat and bones, and vegetables which have been browned in fat and then had the liquid added to them. It is used to make brown sauces and gravies, braised dishes, and brown stews, for deglazing fried meats, and for making glazes by reduction.
--vegetable stock is made by boiling vegetables and aromatic herbs which have first been gently fried in butter.

In general, stocks are aromatic but not salty, since they have to remain unseasoned until the sauce is perfected. Nevertheless, an optional pinch of salt enhances the blending of the ingredients and the liquid. The meats use to make the stocks can be used afterwards t make minced (gound) dishes, purees, salpicons, stuffings, etc.

Larousse Gastronomique. Probably make a good Christmas present for the foodie in your life.

They should have it next to the packaged broths and bouillon cubes. Usually in the soup aisle.

Knorr has these stock cubes(they're actually oval)... I've used it with broth and it just gives this really rich chicken flavor.