<p>I am not science inclined. But I have heard those canned chicken broth are chemically composites. Is there a truth in it? </p>
<p>Which brand is good if that is a rummer? </p>
<p>I’m not sure what you mean by " chemically composite".
I don’t buy "canned " broth, I do buy broth in aesptic packaging.
Pacific brand but Swansons also makes a good one I think.</p>
<p>chemically composite meaning it is not real broth by cooking chicken, rather it is watered down chemicals such as MSG then chicken fat is added. </p>
<p>The Swanson’s can says 100% chicken broth, no MSG added. The College Inn ingredient list is far more artificial: “Chicken Broth, Contains Less Than 1% of the Following: Salt, Dextrose, Vegetable Juice Concentrates (Onion, Celery, Carrot), Natural Flavors, Monosodium Glutamate, Hydrolyzed Wheat Gluten, Chicken Fat, Mono and Diglycerides, Xanthan Gum.” </p>
<p>Why not just go by the labels as opposed to rumors?</p>
<p>I don’t think you can generalize. MSG is a problem for people who are allergic to it. Some brands of packaged chicken broth contain MSG, some don’t. Those that do include Campbell’s, College Inn, Knorr (some product lines), Minor’s (some product lines) and Safeway. Some that don’t include Imagine, Pacific, Kitchen Basics, Swanson’s, and Trader Joe’s. We usually use Pacific Organic Free Range Chicken Broth All Natural which uses all natural and organic ingredients and is also gluten-free, dairy-free, and soy-free–and we like the taste better than their competitors. </p>
<p>For a really good soup, though, we make our own broth. It takes several hours, but the taste can’t be beat.</p>
<p>I just made chicken soup but I like it really rich so I use veggie & chicken broth instead of water to the chicken carcass and veggies, cook for 4-5 hrs, then strain it and add new veggies & the roasted chicken thar I set aside.
Also noodles, but tonight I forgot to put them in!
I was looking at it trying to remember what I forgot!
Without this thread I probably never would have remembered!
:"> </p>
<p>Mommaj
My mom is 88 she once told me don’t believe what’s on the label on chicken broth. If they are real, when you put into refrigerator it should jello. </p>
<p>WIth all due respect to your mom–chicken stock will solidify when chilled because it’s made from simmering bones for a long time and extracting their gelatin; broth is different, made mostly from meat rather than bones and won’t solidify when chilled–though it may thicken up a bit. The assumption that major manufacturers’ food labels are deliberately deceptive (in contravention of FDA rules) requires a level of skepticism I don’t possess. </p>
<p>We had the chance to taste test most major products on the market recently.</p>
<p>Here were our favorites: They are in shelf stable boxes. Not canned. We were looking for best taste.</p>
<p>1.Imagine Organic free range chicken broth. 740 mg sodium Low fat gluten free
2.Fresh Market Chicken Stock 510 mg sodium, GF
3.Kitchen Basics All Natural Organic Chicken Cooking Stock 430 mg sodium</p>
<p>Good idea to read the labels. There are some decent canned varieties, like the Italian brand “Cento.” Rachel Ray also has a favorite brand, but it was way to pricey in my local stores. Keep in mind that many canned chicken stock and chicken broth varieties will have a high amount of sodium.</p>
<p>It’s really very easy to make your own stock, you know.</p>
<p>Trader Joe’s has chicken broth that is very low sodium.</p>
<p>I make my own chicken broth/stock by simmering everything leftover when I buy one of those grocery store rotisserie chickens. I dump the skin, bones, everything in a two-quart pot, cover with cold water, and put it on low heat for two or three hours. (Cold water is necessary if you want clear broth.) Put it in the refrigerator overnight if you want to skim the fat (I don’t). If you want richer flavor, toss an onion into the pot. Even richer than that? Add a chunked carrot and a bay leaf or two. Strain before using. For really clear stock, strain through cheesecloth.</p>
<p>I always keep the Trader Joe low sodium chicken broth in my house as a back-up. I like it better than Kitchen Basics but have used that one also. Just used some the other day as for Oscar and red carpet viewing, I thought it might be fun and easy to roast a turkey breast that I could also have as leftover this week and so I used the TJ broth when I make a quick batch of my stuffing to go with it. Seemed like a good idea as it has been awhile since Thanksgiving will come around again. </p>
<p>Swanson’s is best according to consumer reports.</p>
<p>We buy the swanson’s in the carton. I like the low sodium variety a lot. If I am feeding my fiance, I will do 1 part low sodium and 1 part regular as a compromise and we both like that. The regular is good, too, but I don’t like salt.</p>
<p>I make my own stock so I control what goes in it. Usually I throw in the chicken carcass (left over from my roasted chicken–I usually make roast chicken for Sunday dinner) along with onions, carrots, bay leaves, thyme and parsley. Makes a great stock. Once you make your own, you won’t want to use the stuff from the store, which I will use if I’ve run out of stock.</p>
<p>brom</p>
<p>sounds delicious. :)>- </p>
<p>The standard broths you buy in the store, college in, Swansons and so forth, are generally loaded with sodium and they often have chemicals added to clarify them, keep them from separating and so forth. As far as reading the labels, also keep in mind that there are things they don’t have to tell you on a food label, like whether that ‘natural flavoring’ is heavily processed, or whether ingredients used in their are genetically modified either. The FDA allows products with Carageen in them (it is an emulsifier/stablizer) to be called organic, even though that stuff is not good for you, it causes inflammation which can cause a lot of other issues.To be honest, I also am skeptical of canned products, many of them are lined with plastics that have BPA in them, and it can leach into the soup (perfectly legal to do so), so I would lean more towards cartons. </p>
<p>I agree with another poster, it will be a lot more expensive, but I would look for organic or even better, organic broth made from free range poultry. Free range poultry has not been raised with antibiotics in its feed, it has not been stuffed with corn and hormones, and has a lot more omega 3’s in it as well, and to me tastes better:).</p>
<p>If you are making broth yourself, one of the best types of poultry to use is a fowl (an old hen), simmer that in water with carrots and onions for a long time (some recipes call for overnight on low heat), it makes great broth. </p>
<p>I’m surprised so many do their own broth so often. </p>
<p>It’s easy and it makes a huge difference.
Plus it’s a great way to use unattractive parts of veggies.</p>