Ask hoity toity grocer for a recommendation? Show them the recipe. Also, most stores carry Chicken base, Beef base, Pork base, and Seafood base. I find they have more flavor than bullion and less salt. The kind I use is called 'Better Than Bullion' it is sold on Amazon so you can see what it looks like.
Wal Mart carries it, and Win Dixie.
trader joes has the best broth/best prices, if you are lucky enough to have a trader joes.
(as opposed to unlucky enough to have nasalberry on the same planet)
yeah, WTF is wrong with her? I freakin' live in Boston, I work downtown, I had to ride the T with Staties and assault rifles and National Guard AND I freaking know a whole bunch of people who were there, including one who was hurt - took some shrapnel in her leg - and I don't have the right to come on here and ask about something harmless???? WTF.
Thank you everyone for the stock/ bullion suggestions. I am heading back to the store on Thursday night and will check out the suggestions!
I use low sodium/fat chicken broth/stock when I need liquid, store brand, Knorr or Maggie powder, preferably beef when I need seasoning. But I grew up on those. You find that in the Hispanic section of the grocery store.
But if you have time, do make your own. You can't beat it.
Originally Posted by Bristol Bay
Try setting your broomstick to fly at a lower altitude.
Another one for Better Than Bullion! I use the Chicken BTB all the time and I just picked up the mushroom over the weekend (but have yet to use it...smells amazing though!). As others have said, it is very salty, but I'm not one to use much salt in my cooking so it's not a big deal.
Probably one of my favorite BTB uses is on baked potatoes. I'll use a little goat's milk butter for the fat but then I add about 1/8-1/6th a teaspoon per potato and it gives it an awesome flavor.
I've also been toying with the idea of making my own stock with duck (I've recently discovered the joy and ease of roasting whole duck). Doesn't seem too complicated and I think it would be a great compliment to any recipe that calls for chicken/poultry stock.
Nine out of ten times, you'll get it wrong...but it's that tenth time that you get it right that makes all the difference.