The longer I cook, the more culinary hacks I accumulate—and one of my best is to use chicken broth instead of water in nearly any recipe. It lends a rich, salty depth of flavor to almost every dish, no matter the cuisine.
While I do make homemade chicken stock from time to time—especially after enjoying a rotisserie chicken—more often than not, I pick up boxed chicken broth at the grocery store. Where there used to be only a handful of brands, there are now dozens, making purchasing decisions more challenging than ever. To ease this burden, I reached out to several food professionals to see which brand of chicken broth they usually reach for when stocking up (pun intended) on pantry staples.
The Chicken Broth Experts
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The Best Boxed Chicken Broth
When it comes to boxed chicken broth, these five food experts all agree: Kettle & Fire Chicken Bone Broth is the best, thanks to its rich flavor and clean, recognizable ingredients.
“Long-simmered with bones and veggies, it has a noticeable body and a silky mouthfeel that makes soups taste more luxurious,” says Clarke. “I love this chicken broth because it is packed with protein and rich, savory flavor,” adds Marris.
Kettle & Fire not only passes the taste test for these discerning foodies, but its top-quality ingredients can’t be beat. “As a chef, I’m picky about broth because it’s the backbone of so many dishes. I like Kettle & Fire for its depth and clean ingredients,” says Kimoto-Kahn. Granahan agrees: “Well-sourced ingredients are important to me, and Kettle & Fire passes the test!”
How Chefs Use Store-Bought Chicken Broth
Thanks to its incredible flavor, there’s no shortage of ways our experts use this broth in the kitchen. “I honestly use it anywhere I can in recipes. I cook grains and vegetables in it as well as add it to soups, sauces. You name it and I’m probably using chicken broth or stock in it,” says Granahan.
Kimoto-Kahn also has many uses for store-bought stock. “I reduce it down into a demi glace for vegetables or use it as the base of Japanese-style sauces, where I’d traditionally use dashi. It’s such a versatile flavor builder.”
When prioritizing wellness in the kitchen, Marris likes to swap out some of the oil in her sautéed veggies for Kettle & Fire broth. “It adds flavor while keeping the dish light and reducing calories,” she says. She also ingeniously uses broth in place of milk in her savory scone recipes.
If not sipping on this flavorful boxed broth (with a dash of salt, pepper, turmeric, and a squeeze of lemon) as a comforting pick-me-up, Castillo uses it as a base for instant ramen and quick frozen wonton soup. “Freeze leftover broth in ice cube trays to use whenever you need a burst of flavor without the fuss” of opening a new container, she says.
Clarke uses this store-bought broth in many of the same ways as other food experts, as well as for loosening mashed potatoes and making her own boosted stock. “For extra credit, you can boost this broth by simmering it for 10 to 15 minutes with onion scraps, celery tops, a carrot chunk, and any straggling herbs. Strain, then use as desired,” she says.
