Are there any chicken broths/stocks that don't contain "natural flavors"

[Anonymous]

After watching the 60 Minutes segment last night on how all the natural and artificial flavor additives are developed, I'm more determined than ever to avoid them. As I've become more label conscious, I've found that they are in most packaged foods, even those that are organic.

I do make some of my own chicken stock, but not enough to supply all the recipes for which I use stock. It's probably a long shot, but I'm hoping that someone has found a reliable brand to supplement my homemade supply.

[Anonymous]

I just went to my pantry and can tell you this:

no "natural flavor" = Whole Foods 365 Organic Chicken Broth.


YES contains "natural flavor" = organic Imagine brand roasted turkey flavored gravy (bought at WF, btw)

YES contains "natural flavor" = Trader Joes Organic Beef Broth.

[Anonymous]

Bittman had an article a while back that you can substitute water for chicken stock without any problem (in fact he was encouraging it).

[Anonymous]

Anonymous wrote:Bittman had an article a while back that you can substitute water for chicken stock without any problem (in fact he was encouraging it).

This is what I do if I don't have any home made stock on hand. I hate the taste of most bought chicken stocks. They always taste kind of metallic to me.

[Anonymous]

So who makes some w/o MSG or "natural flavoring"

[Anonymous]

Don't forget to check for salt. It's sky high in prepared stock. Ultimately, home made -- or even water -- is best for your blood pressure.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Bittman had an article a while back that you can substitute water for chicken stock without any problem (in fact he was encouraging it).

This is what I do if I don't have any home made stock on hand. I hate the taste of most bought chicken stocks. They always taste kind of metallic to me.

+1

[Anonymous]

Most low-salt boxed stocks are MSG-free. Anyone know where you can get Campbell's chicken broth in boxes around here? I used to live in Canada and could buy boxed Campbell's, low salt. Can't find Campbell's here except in small can, and not low-salt. I thought it tasted the best of the the boxed stocks.

[Anonymous]

Anonymous wrote:After watching the 60 Minutes segment last night on how all the natural and artificial flavor additives are developed, I'm more determined than ever to avoid them. As I've become more label conscious, I've found that they are in most packaged foods, even those that are organic.

I do make some of my own chicken stock, but not enough to supply all the recipes for which I use stock. It's probably a long shot, but I'm hoping that someone has found a reliable brand to supplement my homemade supply.

Do you have a link to the segment? I'm interested in watching it.

[Anonymous]

Trying to be constructive, not snarky: get a bigger stockpot. Nothing's going to be as good as your homemade. If you eat chicken, you're generating enough bones to keep you in stock.

How much do you make at a time? If you make 2 or 3 quarts, it's just as easy to make 6 or 8 quarts. Same amount of time, almost same amount of work (just a little more straining, jarring and freezing).

[Anonymous]

Anonymous wrote:Bittman had an article a while back that you can substitute water for chicken stock without any problem (in fact he was encouraging it).

Well of course you can. It just won't taste as good.

[Anonymous]

Make large amounts quickly in a pressure cooker. Freeze in ice cube trays, store in zip lock bags.

[Anonymous]

Anonymous wrote:Trying to be constructive, not snarky: get a bigger stockpot. Nothing's going to be as good as your homemade. If you eat chicken, you're generating enough bones to keep you in stock.

How much do you make at a time? If you make 2 or 3 quarts, it's just as easy to make 6 or 8 quarts. Same amount of time, almost same amount of work (just a little more straining, jarring and freezing).

6 or 8 quarts of stock would fill up about a quarter of my freezer. Well maybe not quite but that's too much freezer real estate for stock. Can't commit that much space to this one item. Thanks though.

[Anonymous]

Got it. In that case I'd just use the boxed stuff and not worry about it.

But if you don't want to do that, when a recipe calls for stock, ask yourself, would beer or wine work in this situation? It won't always. But often it will. That will let you stretch your supply of homemade without having to resort to water.

[BillBates1]

I am not a VA/DC resident but have lived in that area before.
Just after my wife and I were married we were stationed in Honolulu and started using MSG as it was labled as a meat tenderizer. Over the years (I'm 83) she became mildly allergic to the extent that we had to ask in all oriental restaurants if they use MSG (a chemical) or Yeast Extract (NATURAL MSG), of which extremely few DO NOT USE IT. Since I retired we started doing our own broth and freezing it in quart containers, I am not using pint containers as I am alone.
I have also been trying to find REAL chicken stock/broth that does not have either but since everything went overseas that is quickly becoming impossible.
BYW: Yeast Extract is a ?Natural? produce other than it is highly processed to get it as extract. If you check the "Made in" on the labels you will find that our government has allowed just about all overseas producers to leave that out and instead it only shows "Distributed by" which in most cases is the original manufacturer. A few of the manufacturers are still putting the 'made in' on the label but CHINA has totally removed it from everything they produce and seems to be in the process of addicting Americans to CHEAP ('40's definition) products but in the food arena are using yeast extract/MSG to cover up what I call "LOW QUALITY FOODS" because in China yeast extract is CHEAP.