Store-bought bone broth got me through a two-day colonoscopy prep with ease. I have another procedure later in the year that is going to require a lengthy liquid diet before and after so it's good to know which store-bought selections are best. Need to learn to make my own but unfortunately I'm not seeing an ATK video on making it that doesn't involve the use of an instant pot, which I don't have. Unfortunate!
@@curtisrobinson7962Better Than Broth original Roasted Chicken flavor has 680mg of sodium in 1 serving (1 teaspoon), which is 30% of the recommended daily value (dv). I am not a salt nazi, I happily eat salty things that I love, but I just feel that a single cup of soup (which is one serving) probably shouldn't deliver 1/3 of my recommended salt intake for an entire day. To be fair, 1 cup of 'normal' store-bought chicken stock has similar sodium levels in 1 cup, but you can get "unsalted" (NOT "reduced sodium") Swanson Chicken Stock which has only 100mg per cup. Then you can add salt to your taste.
I love Better than Bouillon! There is a low sodium chicken version which is hard to find, but the best imho. Of course I like the fact that I can keep it in the fridge forever and use it in practically cooking scenario, but I also like it because I think it’s a more economic and environmental friendly option as well. Think how great it would be if manufacturers even reduced other chicken stocks by half. Half the shipping, half the packaging. I sure would but it (especially if it isn’t Campbell’s!)
Have various Better Than Bouillion and like them. But eight years ago, I bought the book Nourishing Broth by Sally Fallon and have made my own bone broths ever since, which I freeze and/or pressure can.
When I cook chicken thighs in the Instant Pot, I start with two cups of low-sodium chicken broth instead of one cup of water, After removing the chicken, I cool down the remaining broth (now greatly enriched from the cooking process), and put it in the fridge overnight to separate. Removing the congealed fat from the top reveals a collagen-rich broth that is almost like Jello in consistency, but which heats up into a velvety-smooth warm broth packed with flavor. This is delicious seasoned in a coffee mug on a cool morning. It is also marvelous as the base for soups or stews. Cooking rice in it is marvelous. This broth is delicious as-is, but it can be made even more delicious by returning the chicken thigh bones to the pot after pulling off most of the meat, and then simmering the bones in it a second time for an hour or two, then cooling and processing it as above. It's all about condensing the flavor, extracting the minerals, gelatin (cartilage), and protein, while following safe food handling principles. I like to decant mine into smaller containers and then put a frozen "blue ice" rectangle on the top of the lid of each container in order to speed up the cooling process. I've even though about getting a "cooling fridge" in order to handle the first phase of cooling without raising the temperature in my main fridge. It may sound like a lot of work, but pretty much any savory dish that calls for water will taste better and have a better mouth-feel if you use a high-quality broth, rather than plain tap water.
I make an ice bath in my sink for the "first phase of cooling". Now that it's winter, I just put the pot out on the porch. I do this with all my soups.
When you skim the fat off, don't throw it away-- it's good for "schmaltz," which people who keep kosher use in place of bacon grease as a flavor enhancer.
I recognized the Better Than Bouillon based on appearance, because I do use it quite often. I love cooking with it but I can see how it's not ideal for sipping.
@@mrbear1302 It has a more complex flavor than some of the popular broths. They roast some of the ingredients, and there's a little bit of fat in it too.
@@mrbear1302 She and I do not share that particular opinion. But a lot of that could just be due to my familiarity with it. To me, it's an ingredient. I know the taste as something that I add to something else.
One point in bone broth's favor is when it comes to the beef. Not all of the beef bone broths are created equal but there are a few that use actual beef and bones along with the typical aromatics to create the product. A few of the bone broths are very like beef stock in that there is little beef and lots of additives to make it taste 'beefier' such as yeast extracts and the like. I tend to reach for the beef bone broth over beef stock unless I'm in a town that has markets that offer a very, very good quality beef stock in their freezer, Stock Options brand. If you ever see that in a grocery store - stock up on it!
I wish they had also compared home-made broth, boiling down the carcass of a seasoned chicken after dinner. I usually boil the carcass down 'till it is quite thick, usually for about 2 hours, then freeze the results with a bit of meat in it for soups. When I use it, I will sometimes add a bit of Orrington Farms Soup Base to it to enhance the taste, but I've always felt this was so much better than the watery boxed broths.
I think this trendy naming only took off because the average consumer has no idea what the difference is between broth and stock, while this name makes it a little more obvious.
@laurao3274 it thickens if you use a lot, or it fortifies. I use it as a meal replacement. I cup of bone broth with 1tsp of unflavored knoxx gelatin. It gives my stomach the feeling of having eaten food.
Last week I made chicken soup with skin on chicken thighs and I let them simmer in vegetable broth for a couple hours.. then I took the meat off and put it back in the soup, it came out so good!
Such a timely video for me. This morning, I pulled out all of the chicken bones I've been saving in the freezer and started a huge pot of Stock! It'll simmer all day and tomorrow I'll can it up. Nothing beats the homemade stuff regardless of what you call it. Thanks, ATK!
Goodness, do you know how many chicken bones I throw out each week? I want to do this, do you add anything to the pot besides bones and water? Love this! I'm pretty sure my Grandma used to do this!!! ❤️
Costco Kirkland signature bone broth is the cleanest ingredient list + cleanest flavor imo. No added oils, herbs, or anything else-makes a nice empty palette to build on. You can even reduce a whole bunch into demi glace.
I’ve been buying the Costco bone broth for a couple of years, cooking very soft noodles for my 97years mom, it tastes fine and sodium level is lower than their chicken stock. However, I don’t understand why it doesn’t have any nutrients values on the box, need to call them one of these days.
@@bluebird9193I found this on ‘Eat This’ website. Also, the chicken is not pasture raised or fed organic/non GMO foods. The ingredients used making Costco chicken are questionable. “According to the label, Costco's rotisserie chicken is made with 10 ingredients: whole chicken, water, and seasonings (salt, sodium phosphate, modified food starch, potato dextrin, carrageenan, sugar, dextrose, spice extractives). If you're hoping to find out what exact spices are used in the chicken's seasoning, you're out of luck. Costco has yet to share which ones are included in the "spice extractives."
Good info. I've made bone broth for years, but with it becoming trendy the price of beef bones skyrocketed and I have encountered iffy prepared products. I only wish ATK would test a wider variety of brands. So often the winners aren't available in my area and I'd like alternatives.
I've always told people that bone broth and stock are the same thing. Apparently, that's only true of my homemade stock which I apparently cook for a much longer time than the store-bought stock. My recipe matches the online recipes I've seen for bone broth.
To my best understanding (and there is a LOT of confusion out there, so you can easily find quotes to refute me), "Broth" is made from meat and "Stock" is made from bones. Of course, if you start with a raw carcase there is usually still a fair bit of meat clinging to the bones and sometimes meat is intentionally added to the pot to increase the flavor, so often we are somewhere on a spectrum between the two terms. Broth is usually the base for a soup; stock is usually used to thicken a sauce but not really to flavor it, the flavor is provided by other ingredients. Classic French chefs would often boil the bones twice or even three times, first for soup base, second for stock, and the third would become demiglasse.
Stock is technically bones plus vegetables where as bone broth is strictly just bones. Broth must have meat but can also contain bones and vegetables. Those are the culinary definitions as I understand them. As for what they are allowed to label as broth, stock and bone broth in the shelves I have no idea so I just check the ingredients.
I think that stock like broth always has some meat on the bones. At least I've never seen a recipe that says to scrape all the meaty bits off the bone. I've only made stock a handful of times and mine never had any veggies in it, just herbs and some salt. @@billsedutto8824
Since we're all sipping bone broth for the health benefits I think this needs a part 2 for which bone broth is the most healthful. My assumption would be none of these these big corporate brands
Don't buy this Tetra Pak packages though, always buy in glass containers, that's my advice. For example if you have pureed tomatoes and they behind the best before date, they turn brown, even nearly black. But if you have them stored in a glass jar they last for years and years and keep their color. What does that tell us? Tetra Pak containers are not nearly as tight as glass containers which leads to oxidization of the product. Even so if it is not after the best before the date because the process is a gradual one.
I'd really love to see you dig in and make your own bone broth! I make my own in my 6.5 quart slow cooker to get the most benefits out of the bones: Collagen and gelatin, clycine, glutamine. I sip it, cook with it and feed it to my dogs, who are both incredibly healthy in their senior years.
I wish you had addressed the additional cost of bone broth vs. chicken stock. It's much more expensive. So is it still worth it given the additional cost? Probably not for most people.
I use it for when the soup is the star. I can make a quick pho with it by adding the aromatics. When I need something for a base or an addition, I use normal stock.
Better Than Bouillon cubes has 30% of your daily sodium per serving; Swanson Bone Broth has 15%, and College Inn at 24%. Swanson and College Inn have 8g of protein. Chicken Broth and the cubes have 1g. Bone Broth, and the cubes, cost almost double Chicken Broth. So, there are choices to make.
College Inn tastes the best but it has 2% artificial ingredients. But the Swanson Bone Broth doesn’t- it’s a little healthier but a little blander. If you drink it, add a little hot sauce!
Most of the time I make my own, using my Instant Pot - adding chicken feet to the mix creates lots of collagen. My choice of store bought is actually Kirkland brand organic bone broth, and I always have Better Than Bouillon on hand for a quick substitute.
I'm having to sip bone broth and other soups at the moment because I'm recovering from food poisoning. It wasn't fun to have, needless to say. I figured I might as well experiment a bit with bone broth to sip on.
Now, you can go and spend upwards of $8 for one of these cartons OR you can go to your butcher & get soup bones (sometimes for FREE) boil them in water & have the exact same thing. "Save me Jebus," I've been doing this for DECADES with beef, and pork.
Take a look at the sodium content of that College Inn bone broth. One serving has 560mg of sodium. And that is a trend with most of these commercial bone broths. They taste good right out of the box because of that seasoning.
We've been instant potting a whole chicken weekly as dry food topper for our dogs. The broth it produces is so rich and tasty. Our senior cat loves it too. We add literally nothing to the pot except whole chicken and some water and set for an hour and let it naturally depressurize. I'll have to try college inn and see how it compares when I am in a pinch
Keep it up! I do the same thing. Just be careful with the fat and your dogs. My dog got a serious case of pancreatitis before I realized that the best way to add fresh meat to his diet is to cook skinless, carefully trimmed (no visible fat) chicken breasts in the instant pot with plain water.
I'll never understand Americans' bizarre relationship with food. Stock is made from boiling bones, that's how you make stock. The only potential difference between a broth and a stock is that a stock generally includes additional ingredients whereas a broth presumably doesn't necessarily. Either way, if you want a good product then just it make it yourself, it's very easy.
I have to say - a little bit of glee when I look in my pantry and have the top / winning brand that you recommend. Thanks for continuing this format of blind tasting.
It’s kind of funny to me that this is a new thing for western cooking shows. Growing up in a Chinese household the “bone broth” is basically Chinese everyday soup.
It used to be a common thing. I think the 60's and 70's households dropped the ball, making it largely ignored or forgotten by the 80's. It took several celeb cooking shows to even begin to undo that damage.
I think traditionally in America this was common, though it may not have been called "bone broth." When meals were made from scratch in the USA, nothing was wasted. After the war, increased industrial food production created more waste while feminism created the ethic that it was good to spend less time in the kitchen - so you ended up with 30-40 years of less scratch-made food, with a smaller percentage of "real food" in it, and cooked for less time. (Powdered soup bases instead of long-cooked broths and stocks, 4x.) That trend started to die out almost as soon as it started, with Julia Child's rise on PBS, followed by cable TV which increased the number of cooking shows, to the Internet where all kinds of regular people do cooking videos, so we're coming full circle back to scratch-made food. Big picture I think we just experimented with food efficiency after the war and eventually realized it just didn't taste as good as the old way.
I remember the free chicken soup from Foo's Restaurant in Vancouver...chicken foot soup. Delicious, even with the feet still in the bottom of the bowl.
I keep seeing references to "bone broth" and thinking "so, it's stock, right?" And it is. This is how I make my stock, and how I've made it in several restaurants. How long (short) are people simmering their stock that we had to invent a whole new word for it when it's made right?
When I make my stocks, the bones have been roasted with the meat on. Then I simmer them for a long time time to ensure that I get a gel-like stock. so I guess you can say I am already making bone broth.
Could you please explain a little more? Is it a whole chicken? What temp and how long? Is the chicken meat then discarded? I’m new to making stock. Thank you!!
Totally agree, chicken feet at the secret ingredient to the most delicious and nutritious stock/broth! I always make my chicken stock and bone broth with the carcass of a Costco rotisserie chicken including skin, trimmings from boneless thighs, lots of onion & garlic (I don't use herbs, carrot or celery) and 6 chicken feet, S&P to taste near the end. For stock 2 hours, for bone broth simmer for 12 hrs adding water along the way, I get 3 quarts of liquid gold. The EXTRA flavorful and gelatinous, so full of collagen and nourishing. (chicken feet can be found at Asian markets, Walmart - where they are adorably called "Chicken Paws")
@@davidhowell5418 I know but that's the only one I found that has a clean taste it doesn't have a lot of added herbs and spices to mess with whatever I'm cooking
I get the kitchen Basics chicken stock usually. No salt added version. I've never seen the kitchen Basics bone broth at the store but will keep an eye out for it.
I respectfully disagree with your "winner" as all 3 of the bone broths that you tested have way too much salt. The ONLY broth that I will ever use comes from Kitchen Basics as the socium content is much lower and I prefer the flavor.
Here's the thing folks, bone broth is just what professionals, and culinary school graduates, as well as virtually every resident of france, call chicken stock. When I was in school, we learned that broth is made from meat, stock is made from bones. And one of the first skills you are taught, when you attend a culinary program, is how to make good chicken stock. Minimum cooking time, once the mixture comes to a gentle boil or a simmer, or a bear bubble, is 3 hours, many of my chef instructors prefer 4 hours and up to 6 hours for extracting all that protein and goodness out of the bones this isn't new, it's just become a trend, because it has a different name. Chicken stock, freshly made in your own kitchen, from chicken bones that have not been previously cooked in any way prior to making stock, are always going to kick the crap out of boxes or cans you would find in a grocery store. This is nothing more than just another trend, rebranded and relabeled add something new, when it is actually centuries old.
Clearly you have culinary experience! Good for you. “Bone Broth” is a distinction, bone broth can be stock yes, but not all stocks are “bone broth” though it is not regulated or clearly defined. Using the term Bone insinuates it’s been simmered for much longer hence the extra protein. Just look at the protein content in College Inn’s Beef Stock vs their Bone Broth. But I agree with you as well. A good stock is also a good bone broth!
@@otkandjuicers1626 so basically, what you're saying is that bone broth and stock are essentially the same thing, except that bone broth is cooked a little longer to extract a little bit more of the protein from the bones. Am I understanding your comment correctly? Assuming you say yes to that assessment, then let me say this. Stock and bone broth are the same damn thing. A good cook or good chef is going to cook those bones for as long as they can to extract as much of the gelatin and protein as possible, not to mention the flavor simply because one product versus another has more protein content, doesn't necessarily mean it was extracted from the bones. It could have been added artificially, for all the consumer knows. It's still just a trendy term that refers to something that has been going on for a very long time prior to the trend gaining a foothold.
I've nevwr heaed of the winning brand before. It's seemingly only availble near me in the grocery section of a pharmacy (Rite Aid)...not a place I'd have thought to look. 😂
I've seen all 500+ episodes of ATK. My tv is set to ATK every time i turn it on. Go Bridget and Julia!!!
Have watched you guys for years and love you! So much knowledge!
Store-bought bone broth got me through a two-day colonoscopy prep with ease. I have another procedure later in the year that is going to require a lengthy liquid diet before and after so it's good to know which store-bought selections are best. Need to learn to make my own but unfortunately I'm not seeing an ATK video on making it that doesn't involve the use of an instant pot, which I don't have. Unfortunate!
Better than Bouillon is all you need to know. Tastes amazing, lasts in the refrigerator.
It is a bit salty, yes?
@@curtisrobinson7962 Not really compared to other boulion . Taste it if it is available. Amazing taste and convenience.
@@curtisrobinson7962Better Than Broth original Roasted Chicken flavor has 680mg of sodium in 1 serving (1 teaspoon), which is 30% of the recommended daily value (dv). I am not a salt nazi, I happily eat salty things that I love, but I just feel that a single cup of soup (which is one serving) probably shouldn't deliver 1/3 of my recommended salt intake for an entire day. To be fair, 1 cup of 'normal' store-bought chicken stock has similar sodium levels in 1 cup, but you can get "unsalted" (NOT "reduced sodium") Swanson Chicken Stock which has only 100mg per cup. Then you can add salt to your taste.
I love Better than Bouillon!
There is a low sodium chicken version which is hard to find, but the best imho.
Of course I like the fact that I can keep it in the fridge forever and use it in practically cooking scenario, but I also like it because I think it’s a more economic and environmental friendly option as well.
Think how great it would be if manufacturers even reduced other chicken stocks by half. Half the shipping, half the packaging. I sure would but it (especially if it isn’t Campbell’s!)
Sadly, it has sugar in it as 2 of the top 4 ingredients, which I try mightily to avoid.
Homemade is best but store-bought definitely fits the bill in a pinch and delivers real benefits over stock.
Have various Better Than Bouillion and like them. But eight years ago, I bought the book Nourishing Broth by Sally Fallon and have made my own bone broths ever since, which I freeze and/or pressure can.
When I cook chicken thighs in the Instant Pot, I start with two cups of low-sodium chicken broth instead of one cup of water, After removing the chicken, I cool down the remaining broth (now greatly enriched from the cooking process), and put it in the fridge overnight to separate. Removing the congealed fat from the top reveals a collagen-rich broth that is almost like Jello in consistency, but which heats up into a velvety-smooth warm broth packed with flavor. This is delicious seasoned in a coffee mug on a cool morning. It is also marvelous as the base for soups or stews. Cooking rice in it is marvelous. This broth is delicious as-is, but it can be made even more delicious by returning the chicken thigh bones to the pot after pulling off most of the meat, and then simmering the bones in it a second time for an hour or two, then cooling and processing it as above. It's all about condensing the flavor, extracting the minerals, gelatin (cartilage), and protein, while following safe food handling principles. I like to decant mine into smaller containers and then put a frozen "blue ice" rectangle on the top of the lid of each container in order to speed up the cooling process. I've even though about getting a "cooling fridge" in order to handle the first phase of cooling without raising the temperature in my main fridge. It may sound like a lot of work, but pretty much any savory dish that calls for water will taste better and have a better mouth-feel if you use a high-quality broth, rather than plain tap water.
I make an ice bath in my sink for the "first phase of cooling". Now that it's winter, I just put the pot out on the porch. I do this with all my soups.
When you skim the fat off, don't throw it away-- it's good for "schmaltz," which people who keep kosher use in place of bacon grease as a flavor enhancer.
I recognized the Better Than Bouillon based on appearance, because I do use it quite often. I love cooking with it but I can see how it's not ideal for sipping.
Same. It stood out like sore thumb because I use regularly, too.
Julia picked A?
@@mrbear1302 It has a more complex flavor than some of the popular broths. They roast some of the ingredients, and there's a little bit of fat in it too.
@@tom_something and again, Julia said it was good for sipping.
@@mrbear1302 She and I do not share that particular opinion. But a lot of that could just be due to my familiarity with it. To me, it's an ingredient. I know the taste as something that I add to something else.
Chicken legs make amazing broth! Also have used a whole rotisserie chicken to make broth and it’s really tasty 😋
I've said it before and I'll say it again. . - I love cooking and these videos. They are so informative. Love you guys- keep up the great work.
One point in bone broth's favor is when it comes to the beef. Not all of the beef bone broths are created equal but there are a few that use actual beef and bones along with the typical aromatics to create the product. A few of the bone broths are very like beef stock in that there is little beef and lots of additives to make it taste 'beefier' such as yeast extracts and the like. I tend to reach for the beef bone broth over beef stock unless I'm in a town that has markets that offer a very, very good quality beef stock in their freezer, Stock Options brand. If you ever see that in a grocery store - stock up on it!
Watching shows & getting the magazines for almost 15 years - welcome back in front of the camera Bridget!
Is it an accident that "College Inn" sounds like "Collagen"? I think not.
Great catch on that punny coincidence.😜
Definitely a good catch!
😅😂
Weirdly, it's a total accident - it started at the College Inn restaurant in Chicago.
😂
I was raised on College Inn. Had it shipped when I went West. Now it's avail here. All their products are the best.
I wish they had also compared home-made broth, boiling down the carcass of a seasoned chicken after dinner. I usually boil the carcass down 'till it is quite thick, usually for about 2 hours, then freeze the results with a bit of meat in it for soups. When I use it, I will sometimes add a bit of Orrington Farms Soup Base to it to enhance the taste, but I've always felt this was so much better than the watery boxed broths.
Thanks for the a name for suop base
Never heard of bone broth but hearing how it's made it sounds delicious! 😋
I think this trendy naming only took off because the average consumer has no idea what the difference is between broth and stock, while this name makes it a little more obvious.
It would be interesting to compare Bone broth vs. Stock with a packet of Knox Gelatin added. Knox is my secret ingredient for chicken soup.
Ah, a Marco Pierre White conniseur!
Ooh, interesting idea! I'd love to see a tasting comparison done by this channel.
What does it do to the soup?
@laurao3274 it thickens if you use a lot, or it fortifies. I use it as a meal replacement. I cup of bone broth with 1tsp of unflavored knoxx gelatin. It gives my stomach the feeling of having eaten food.
@@sapphirejones7302 I've often wondered what "fortified" meant when it's applied to food: does it just mean adding thickening?
Last week I made chicken soup with skin on chicken thighs and I let them simmer in vegetable broth for a couple hours.. then I took the meat off and put it back in the soup, it came out so good!
🔥🔥🔥🔥🔥🔥🔥
College inn is a hilarious name for a bone broth
Every time I see a College Inn product I have to grumble with begrudging, eye-rolling respect. They named their entire product a dad joke.
Happy New Year 🎊
Very helpful and I just got the punny name ... "College Inn" (er, collagen). Silly name aside, I will look for it in stores.
I call it Consume. Make a nice gelatin when chilled.
Such a timely video for me. This morning, I pulled out all of the chicken bones I've been saving in the freezer and started a huge pot of Stock! It'll simmer all day and tomorrow I'll can it up. Nothing beats the homemade stuff regardless of what you call it. Thanks, ATK!
Goodness, do you know how many chicken bones I throw out each week? I want to do this, do you add anything to the pot besides bones and water? Love this!
I'm pretty sure my Grandma used to do this!!! ❤️
@@karenleemallonee684 You can do just chicken and it will taste great, I like adding some vegetable scraps as well (carrots, onions, etc)
@@spencerbowman8052
Thanks so much...now to freezing the chicken bones!
☺️
We spatchcock most of our chicken which produces lots of parts for freezing. I pressure can the broth.
If you simmer it all day (ie 10+ hrs) it will be bone broth rather than stock.
Costco Kirkland signature bone broth is the cleanest ingredient list + cleanest flavor imo. No added oils, herbs, or anything else-makes a nice empty palette to build on. You can even reduce a whole bunch into demi glace.
I’ve been buying the Costco bone broth for a couple of years, cooking very soft noodles for my 97years mom, it tastes fine and sodium level is lower than their chicken stock.
However, I don’t understand why it doesn’t have any nutrients values on the box, need to call them one of these days.
Does it contain Natural Flavors?
@@bluebird9193I found this on ‘Eat This’ website. Also, the chicken is not pasture raised or fed organic/non GMO foods. The ingredients used making Costco chicken are questionable.
“According to the label, Costco's rotisserie chicken is made with 10 ingredients: whole chicken, water, and seasonings (salt, sodium phosphate, modified food starch, potato dextrin, carrageenan, sugar, dextrose, spice extractives).
If you're hoping to find out what exact spices are used in the chicken's seasoning, you're out of luck. Costco has yet to share which ones are included in the "spice extractives."
Kirkland bone broth is our favorite. Better than Bullion has way too many ingredients such as sweeteners and other “junk” stuff.
Ot has some un natural ingredients
Good info. I've made bone broth for years, but with it becoming trendy the price of beef bones skyrocketed and I have encountered iffy prepared products.
I only wish ATK would test a wider variety of brands. So often the winners aren't available in my area and I'd like alternatives.
Get powdered packets. WAY better if you drinking just the broth. 10 grabs protein 50 calories. Lean as hell
Bone Broth is very healthy. Protein and Vitamin D in a form that is easy for our bodies to extract.
I've always told people that bone broth and stock are the same thing. Apparently, that's only true of my homemade stock which I apparently cook for a much longer time than the store-bought stock. My recipe matches the online recipes I've seen for bone broth.
To my best understanding (and there is a LOT of confusion out there, so you can easily find quotes to refute me), "Broth" is made from meat and "Stock" is made from bones. Of course, if you start with a raw carcase there is usually still a fair bit of meat clinging to the bones and sometimes meat is intentionally added to the pot to increase the flavor, so often we are somewhere on a spectrum between the two terms. Broth is usually the base for a soup; stock is usually used to thicken a sauce but not really to flavor it, the flavor is provided by other ingredients. Classic French chefs would often boil the bones twice or even three times, first for soup base, second for stock, and the third would become demiglasse.
Stock is technically bones plus vegetables where as bone broth is strictly just bones. Broth must have meat but can also contain bones and vegetables. Those are the culinary definitions as I understand them. As for what they are allowed to label as broth, stock and bone broth in the shelves I have no idea so I just check the ingredients.
I think that stock like broth always has some meat on the bones. At least I've never seen a recipe that says to scrape all the meaty bits off the bone. I've only made stock a handful of times and mine never had any veggies in it, just herbs and some salt.
@@billsedutto8824
Since we're all sipping bone broth for the health benefits I think this needs a part 2 for which bone broth is the most healthful. My assumption would be none of these these big corporate brands
Don't buy this Tetra Pak packages though, always buy in glass containers, that's my advice.
For example if you have pureed tomatoes and they behind the best before date, they turn brown, even nearly black. But if you have them stored in a glass jar they last for years and years and keep their color. What does that tell us? Tetra Pak containers are not nearly as tight as glass containers which leads to oxidization of the product. Even so if it is not after the best before the date because the process is a gradual one.
Thank you!
Please add to the taste testing the concentrated chicken broth - such as Savory Choice or Knorr
I'd really love to see you dig in and make your own bone broth! I make my own in my 6.5 quart slow cooker to get the most benefits out of the bones: Collagen and gelatin, clycine, glutamine. I sip it, cook with it and feed it to my dogs, who are both incredibly healthy in their senior years.
I may have to pick up some college inn and try it when it gets super cold out this winter...
I'm glad to have seen this. I'm having a colonoscopy soon, and I'll need to cleanse the works a day or so ahead of time. This will be perfect.
I really like these three.😊
I assume you can use bone broth in soups or in place of regular broth.
Guessing it will add more flavor?
I think College Inn's STOCK is going to go up after this. HAHAHAHAHA
I love that college inn had the most protein, and therefore, collagen.
I wish you had addressed the additional cost of bone broth vs. chicken stock. It's much more expensive. So is it still worth it given the additional cost? Probably not for most people.
I use it for when the soup is the star. I can make a quick pho with it by adding the aromatics. When I need something for a base or an addition, I use normal stock.
Better than bouillon and College inn are my favorites. The better than bouillon beef is Amazing with beef anything!
bouillon
@@CPUGaming 👍 Spell check doesn't even know what I'm trying to spell sometimes. Lol
Please do red wine vinegar
I buy that to put in my dogs dry food and I hope it helps their joints.
It wouldn't have any more of a benefit than regular animal protein.
I like alot you brought Julia and Brigitte same time perfek always should be this vas good job jack bishop🙏👍
Never heard of College Inn before, for sure going on my next shopping list
Bone broth is a wonderful addition to a healthy lifestyle, it's a darn shame they put sugar in it... it doesn't need it
Better Than Bouillon cubes has 30% of your daily sodium per serving; Swanson Bone Broth has 15%, and College Inn at 24%. Swanson and College Inn have 8g of protein. Chicken Broth and the cubes have 1g. Bone Broth, and the cubes, cost almost double Chicken Broth. So, there are choices to make.
I always make my own stock by pressure cooking bones from roast chicken or beef. It sets up solid in the fridge.
College Inn tastes the best but it has 2% artificial ingredients. But the Swanson Bone Broth doesn’t- it’s a little healthier but a little blander. If you drink it, add a little hot sauce!
Should have had 6 samples to test, including a stock and broth made from scratch.
College inn makes a really good turkey broth too.
Most of the time I make my own, using my Instant Pot - adding chicken feet to the mix creates lots of collagen. My choice of store bought is actually Kirkland brand organic bone broth, and I always have Better Than Bouillon on hand for a quick substitute.
I'm having to sip bone broth and other soups at the moment because I'm recovering from food poisoning. It wasn't fun to have, needless to say. I figured I might as well experiment a bit with bone broth to sip on.
Your winner College Inn is a play on words... Collagen. It took me to the end of the video to get it. I'm a little slow.
Now, you can go and spend upwards of $8 for one of these cartons OR you can go to your butcher & get soup bones (sometimes for FREE) boil them in water & have the exact same thing. "Save me Jebus," I've been doing this for DECADES with beef, and pork.
It's just hitting me for the first time that the brand College Inn is a play on the word _collagen._
All but the Swanson bone broth have some artifical ingrediants or yeast.
Actually, one of the healthiest is Kettle & Fire or the Swanson bone broth.
You should look at some of the videos on bone broth from Dr. Steven Gundry on this site.
Good advice on bone broth. Easier than making it. ❤
Take a look at the sodium content of that College Inn bone broth. One serving has 560mg of sodium. And that is a trend with most of these commercial bone broths. They taste good right out of the box because of that seasoning.
Great. Salt is good.
@@N2Dressage001 Not for everyone.
@@lisaboban thankfully we live in a country w/ choices
@@N2Dressage001 Salt is like sugar,if it's to much it's bad for you.
Never heard of College Inn, maybe regional? Is there a different brand name in CA?
It's good for you.
Drinking it now for the protein. Nursing a broken shoulder.
Make and can, or freeze, your own. You won’t ever buy store bought again.
Bone broth is meant to be medicine not an ingredient to cook with. It's nutrient dense for a reason.
We've been instant potting a whole chicken weekly as dry food topper for our dogs. The broth it produces is so rich and tasty. Our senior cat loves it too. We add literally nothing to the pot except whole chicken and some water and set for an hour and let it naturally depressurize. I'll have to try college inn and see how it compares when I am in a pinch
Your pets eat better than I do. 😄
Keep it up! I do the same thing. Just be careful with the fat and your dogs. My dog got a serious case of pancreatitis before I realized that the best way to add fresh meat to his diet is to cook skinless, carefully trimmed (no visible fat) chicken breasts in the instant pot with plain water.
@@jeanvignes SAME! Our dog also developed pancreatitis. Spent thousands (not an exaggeration) getting her back to good health. She was so sick!
I'll never understand Americans' bizarre relationship with food. Stock is made from boiling bones, that's how you make stock. The only potential difference between a broth and a stock is that a stock generally includes additional ingredients whereas a broth presumably doesn't necessarily. Either way, if you want a good product then just it make it yourself, it's very easy.
I noticed they didn't do a tasting on Pacific Organic Chicken Bone Broth. That's the one I use.
No Kettle & Fire? 😮
My thoughts exactly.
I use bone broth to replace water in a recipe that calls for bone-in chicken parts but I choose to use boneless chicken parts.
I don't understand why they don't test Kirkland brand.
I have to say - a little bit of glee when I look in my pantry and have the top / winning brand that you recommend. Thanks for continuing this format of blind tasting.
It’s kind of funny to me that this is a new thing for western cooking shows. Growing up in a Chinese household the “bone broth” is basically Chinese everyday soup.
It used to be a common thing. I think the 60's and 70's households dropped the ball, making it largely ignored or forgotten by the 80's. It took several celeb cooking shows to even begin to undo that damage.
Its also very characteristic for traditional Polsih cousine.
I think traditionally in America this was common, though it may not have been called "bone broth." When meals were made from scratch in the USA, nothing was wasted. After the war, increased industrial food production created more waste while feminism created the ethic that it was good to spend less time in the kitchen - so you ended up with 30-40 years of less scratch-made food, with a smaller percentage of "real food" in it, and cooked for less time. (Powdered soup bases instead of long-cooked broths and stocks, 4x.) That trend started to die out almost as soon as it started, with Julia Child's rise on PBS, followed by cable TV which increased the number of cooking shows, to the Internet where all kinds of regular people do cooking videos, so we're coming full circle back to scratch-made food. Big picture I think we just experimented with food efficiency after the war and eventually realized it just didn't taste as good as the old way.
I remember the free chicken soup from Foo's Restaurant in Vancouver...chicken foot soup. Delicious, even with the feet still in the bottom of the bowl.
I keep seeing references to "bone broth" and thinking "so, it's stock, right?" And it is. This is how I make my stock, and how I've made it in several restaurants.
How long (short) are people simmering their stock that we had to invent a whole new word for it when it's made right?
I like the Costco bone broth
Is the name College Inn a play on Collagen? Clever marketing if it was.
Very interesting (the bone broth)
When I make my stocks, the bones have been roasted with the meat on. Then I simmer them for a long time time to ensure that I get a gel-like stock. so I guess you can say I am already making bone broth.
No, you're making stock, as God and Julia Child intended. Brava! Bone broth should NOT be a thing.
Could you please explain a little more? Is it a whole chicken? What temp and how long? Is the chicken meat then discarded? I’m new to making stock. Thank you!!
"College Inn" is simultaneously the best and worst pun on "collagen."
Which ones are safe for dogs, if any?
So, College Inn has more collagen? (I'll see myself out)
Surprised no organic option
Better than bullion should be stored in the fridge?
Interesting since College Inn's regular broth always comes in last in everyone's tests.
Never heard of them before, but, you'd expect lots of collagen from a brand called "College Inn"..!
If one looks at the ingredients on store bought broth it has veggie oil in them so I will not buy that crap. But if homemade that's different
This will probably gross people out but if you want to make a collagen rich broth add chicken feet
Wing tips work wonderfully as well
Totally agree, chicken feet at the secret ingredient to the most delicious and nutritious stock/broth!
I always make my chicken stock and bone broth with the carcass of a Costco rotisserie chicken including skin, trimmings from boneless thighs, lots of onion & garlic (I don't use herbs, carrot or celery) and 6 chicken feet, S&P to taste near the end. For stock 2 hours, for bone broth simmer for 12 hrs adding water along the way, I get 3 quarts of liquid gold.
The EXTRA flavorful and gelatinous, so full of collagen and nourishing.
(chicken feet can be found at Asian markets, Walmart - where they are adorably called "Chicken Paws")
@@snidelywhiplash Agree! Wings are a great substitute for chicken feet, unfortunately neither are as cheap as they used to be.
College Inn sells a bone broth that's rich in collagen. :o)
Costco make organic chicken bone broth at a very good price. 6 quarts for $19.99
The stuff from costco ive found is the best for the price
Is there a difference between “broth” and “stock”?
I like kitchen basics chicken stock
Kitchen Basics bone broth pictured but not one of the brands tested¿
@@davidhowell5418 I know but that's the only one I found that has a clean taste it doesn't have a lot of added herbs and spices to mess with whatever I'm cooking
I get the kitchen Basics chicken stock usually. No salt added version.
I've never seen the kitchen Basics bone broth at the store but will keep an eye out for it.
I respectfully disagree with your "winner" as all 3 of the bone broths that you tested have way too much salt. The ONLY broth that I will ever use comes from Kitchen Basics as the socium content is much lower and I prefer the flavor.
Get it? "...from College Inn ." Collagen? Get it? No? .... * crickets *
Well there goes the price jump for college inn 😞
College Inn with the good collagen..? nice
Here's the thing folks, bone broth is just what professionals, and culinary school graduates, as well as virtually every resident of france, call chicken stock. When I was in school, we learned that broth is made from meat, stock is made from bones. And one of the first skills you are taught, when you attend a culinary program, is how to make good chicken stock. Minimum cooking time, once the mixture comes to a gentle boil or a simmer, or a bear bubble, is 3 hours, many of my chef instructors prefer 4 hours and up to 6 hours for extracting all that protein and goodness out of the bones this isn't new, it's just become a trend, because it has a different name. Chicken stock, freshly made in your own kitchen, from chicken bones that have not been previously cooked in any way prior to making stock, are always going to kick the crap out of boxes or cans you would find in a grocery store. This is nothing more than just another trend, rebranded and relabeled add something new, when it is actually centuries old.
Clearly you have culinary experience! Good for you. “Bone Broth” is a distinction, bone broth can be stock yes, but not all stocks are “bone broth” though it is not regulated or clearly defined. Using the term Bone insinuates it’s been simmered for much longer hence the extra protein. Just look at the protein content in College Inn’s Beef Stock vs their Bone Broth. But I agree with you as well. A good stock is also a good bone broth!
@@otkandjuicers1626 so basically, what you're saying is that bone broth and stock are essentially the same thing, except that bone broth is cooked a little longer to extract a little bit more of the protein from the bones. Am I understanding your comment correctly?
Assuming you say yes to that assessment, then let me say this. Stock and bone broth are the same damn thing. A good cook or good chef is going to cook those bones for as long as they can to extract as much of the gelatin and protein as possible, not to mention the flavor simply because one product versus another has more protein content, doesn't necessarily mean it was extracted from the bones. It could have been added artificially, for all the consumer knows. It's still just a trendy term that refers to something that has been going on for a very long time prior to the trend gaining a foothold.
@@twosocks1976 Correct!
I've nevwr heaed of the winning brand before. It's seemingly only availble near me in the grocery section of a pharmacy (Rite Aid)...not a place I'd have thought to look. 😂