Which broth/stock do you use in cooking?

[xfgdhfgnhkk007]

If you buy your broth, which brand/product is your favourite?

I never cooked with broth before but I want to make a rice in broth recipe, but what 'broth' do I use?!

I know - very basic question! Humour me please, I'm dumb when it comes to cooking!

Knorr stock pots

Marigold and Knorr

One from M&S in a jar.

Kallo organic

Or cubes.

I've usually got homemade chicken stock in the freezer, because it is so easy to make and better by far than anything you can get in a shop. Otherwise I use Waitrose Cooks Essentials pouches (you can just keep them in the storecupboard) because they seem to have the fewest added ingredients. I use Knorr stock cubes to enrich gravy/spag bol etc and Marigold bouillon powder if I want to make a quick veg stock.

Marigold vegetable bouillon is excellent. I used to make homemade chicken stock before we became pescatarian.

I agree, Bouillion is excellent and makes a nice drink in a flask on a cold day.

Great thanks, I'll check them out!

Seconding Kallo (veg, umami, mushroom, chicken, or beef varieties) or Essential Cuisine - well, it's essential if you're cooking lobster or veal but the more standard ones are great too.

Knorr vegetable stock cubes are really flavourful

Marigold vegetable bouillon but it depends on the recipe - some rice and noodle recipes I only bother making if I have homemade chicken stock in (or at a pinch might use the fancy version from the chiller cabinet at the supermarket)

@DilkushaKitchen do you mind sharing your recipe for your chicken stock. I've looked at videos on YT but they seem to take hours

Knorr or Tescos

Chicken stock is really easy. You need a carcass from a roast chicken, from which all the meat has been removed (you can use this in sandwiches etc). Put in a large pan with a large peeled onion, a large carrot, a leek topped and tailed, a couple of bay leaves and a teaspoon of black peppercorns. You can also add some peeled cloves of garlic, spring onions and dried herbs (thyme is good). Cover all these things with water - fill the pan. Bring to a boil and simmer with the lid on as low as possible for at least three hours, ideally more like six. It does take a long time but once you have the water simmering, it should not need checking on very often at all. You just need to make sure it doesn't boil dry - if you use a large enough pan this would take a lot longer than six hours if the stock really is just simmering.

Salt it to taste after you have finished (or don't salt at all and add salt once you are using it in a recipe). And if you haven't got a chicken carcass from a roast, you could use chicken wings.

Knorr stock pots are not bad at all. The best substitute for real chicken stock I've found is Osem chicken soup mix which is actually vegetarian but tastes pretty good.

Also, these are amazing: www.essentialcuisine.com/products/glaces/

They are expensive but a jar lasts a whole year for me generally as you don't need much at once.

What @RaoulDufysCat said but I was always taught to make stock with a whole raw chicken or (cheaper) chicken wings. Sve the fuss and buy a pot of Essentials

Oh, and do check out Diana Henry's genius one-pot recipes for cooking chicken and rice dishes in the oven. The rice absorbs all the flavour and stock as it cooks.heinstirred.com/one-pot-chicken-and-rice-with-chorizo/

You can absolutely do it with a raw chicken or chicken wings but this way you get to eat roast chicken and then you get the stock/broth so two things for the price of one.

Knorr stock pot

I use a roasted carcass And water and boil it down, scim occasionally. I sometimes throw a few herbs in, or a the odd bit of veg (or if I've Asian dishes in mind add lime leaves/ lemon grass/ ginger etc) but once you've got the bones to boil it it's very simple to do.

For beef or vegetable, I use kallo cubes. For chicken, I use the jarred concentrate from M&S as it is delicious and the kallo chicken cubes are rank.

I have started buying the stock cubes in the Polish section of the "world foods" aisle in the supermarket. Also the Italian porcini stock cubes are brilliant.

Generally I have a tub of stock in the freezer though, I never make a roast chicken without making stock afterwards (or freezing the bones to make stock another day). I save veg bits and bobs as well in a bag in the freezer - wrinkly carrots, the bottom of celery, etc and add to a picked over carcass together with a bay leaf, a bouquet garnie or just some parsley. Simmer at least an hour, skim and strain, and freeze for later!

Osem chicken flavoured soup stock. Does not contain chicken! To be found in the kosher section.

Homemade chicken bone broth, as above.

I use this (also the beef version).

Knorr Professional Chicken Jelly Bouillon, 800 g, Pack of 2 https://www.amazon.co.uk/dp/B01N3AGXQU/ref=cmswwrcppapigltti6WRTJH0HT324233YR173?psc=1

It's really good and works out much cheaper than the domestic stock pots.