Store Bought Chicken Stock

Better Than Bullion concentrate is good.

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Whatever brand you go with, use the low sodium.

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Why, so you add more salt later? Pay extra so they leave out an ingredient you have to add later. Makes sense?


I am a light salter, my wife had a stroke, the amount of sodium in the stock is not material to the overall seasoning of the dish, unless you are having the stock by itself. Better than Bullion if very salty, but by the time you add rice or noodles or whatever matrix you use, it's gone.

It depends on what you're cooking. I once made French Onion soup with store bought Beef Stock. I didn't add any additional salt, yet the end result was "too salty".

Using the unsalted stock allows you to control your salt content. Same as using unsalted butter when baking.

Chicken stock is so easy to make and it's really not all that hands on in the end.

I buy the 10 lb. bags of leg quarters and a few packs of split breasts when they go on sale. With the leg quarters there is a small piece of the back attached to the thigh. I'll cut this off and tear off most of the loose skin and the chicken breasts I'll remove and discard the skin and debone the meat and that leaves the bones with a bit of meat still on them.

I'll take this and put it in a pot with some onion, carrot, celery, wet and dry seasonings of choice and let that simmer for at least 12 hours for a nice rich stock. Strain and refrigerate until the fat comes to the top and congeals, remove the fat and put up the stock. I'll get 3-4 quarts of very rich stock off those bones for later use-----and I know for sure what's in it.

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We all know how to make a stock. He said he didn't have time.

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You can do a lot of other things while the pot is on the stove slowly simmering. It's not like it's a hands on thing. Hell, put it on at 6 in the evening and wake up to a finished stock. How hard is that????

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How hard is that????

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These posts are always full of this.

“What’s a good brand of store bought X?”

“Oh just make your own it’s easy!”

You just recommneded deboning a whole bag of quarters and breasts for stock to someone that said they didn’t have time to make it. It’s not hard, but people have things to do sometimes.

Kitchen Basics stock or better than boullion powder, as others mentioned, is what i buy.

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You just recommneded deboning a whole bag of quarters and breasts for stock to someone that said they didn’t have time to make it. It’s not hard, but people have things to do sometimes.

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I did not recommend deboning a whole bag of quarters, just the back piece attached to the thigh in most cases. That can be done when you have time and put in a bag and frozen to make a stock later.

As for deboning chicken breasts, I can do a pack of 5 split breasts in under 2 minutes.

Do it when you have time and freeze what you make for later use.

Mongo like sheriff Bart.