Reddit reviews Better Than Bouillon Roasted Chicken Base, 8 oz

I've made broth a bunch (tip: roasting the bones first before you make the broth adds a wonderful depth to the flavor). But I drink a lot of broth (especially after I started adjusted my macros and started eating higher fat and lower carb) and have no desire to make that much so 95% of the time I just drink store-bought.

I really, really like Better than Bouillon. The non-organic chicken base (the one in the link) is my favorite. The organic chicken tastes blander to me and the beef one, which I expected to really like, is.... fine?... but nothing to write home about. It's also stupid cheap for the amount you get and, if you're a salt whore like me, you can lick the spoon afterwards.

I've tried a bunch of different brands and this one is far and away my favorite. It's also sold at most grocery stores so I can get it anywhere. There's probably better broths out there, but this one hits all my points: cheap, convenient, delicious, and isn't sold as the fully reconstituted mix (which would be way more expensive and annoying to have to buy).

OK, sounds like you also need a way to feed the others without much extra work or stress.

Get a sous-vide setup. Or improvise with a crock-pot and a temperature probe as I do. It's better to have an immersion system, but a probe, a timer and patience works just fine.

Likewise, a vacuum bag system is better - but ziplock bags work just fine. (Better for some things.)

Sous - vide chicken, pork or beef with ice cubes and seasoning in the bag. Cook according to the immersion circulation directions. This will create an amazingly flavorful broth seasoned the way you prefer that you will need to dilute a bit. We include the ice cubes so that it pours easily. Grill the chicken - or better yet, get someone else to grill it. Enjoy your broth. :)

Or... you could just use bullion. This stuff is drinking quality. :)

> a concentrated chicken broth cube

If cost is not a concern, please allow me to introduce you to my buddy, base. It's actually ground up chicken parts in a gross, salty paste to make broth with. Every tablespoon of it has ~15 calories a gram of protein, two grams of carbs, and just shy of a gram of fat.

I recommend drinking a cup of chicken broth a day until you feel better (that worked for me anyway). I used this stuff and think it's really good/easy to use and is probably available in your local grocery store which is where I got mine: http://www.amazon.com/Better-Than-Bouillon-Chicken-Base/dp/B000VDSS3C/ref=sr_1_5?s=grocery&ie=UTF8&qid=1452281551&sr=1-5&keywords=better+than+bouillon+chicken

I haven't had to continue drinking it regularly, but I kind of go heavy on the salt when roasting my veggies so that might be why. Now I just drink it every couple of days just to be on the safe side. I've seen some people say that as long as you're on keto, you are susceptible to the keto flu if you don't keep your electrolytes in check.

Depending on how much effort you want to put in, buying whole chickens and making your own stock is mega cost effective - literally several pounds of meat + freshly made stock. The only downside is that it's pretty much an all-day undertaking. I do mine on the weekend so I can have it for the rest of the week.

If you're feeling lazier try Better than Bouillon. Note: don't buy it from that link. I don't know why Amazon is selling it so expensive - it's about $6 at my local grocery store and lasts for 1-2 months depending on how much I need it.

This is one of my favorite tofu recipes. Freeze and squeeze, always. I freeze my tofu, which causes it to expand and gives it a more spongey texture and it soaks up sauce better. To quickly thaw it you can boil it, or you can just leave it in the refrigerator if you don't need to thaw it quick. After I boil it I place something heavy on it for 30 minutes to squeeze the excess water out. But tofu Bahn Mi sandwiches are the truth. I always use bollio bread, make that recipe, and you'll realize the full potential of tofu. I've been playing around with a shredded tofu recipe using the Better than Bouillon brand. I haven't tried it, but I think that you should be able to freeze tofu, shred it using a grater, and cook it with that base and you'll have something that tastes very close to shredded chicken. There's a Vietnamese restaurant near me that makes a shredded tofu that tastes just like chicken and I suspect they do something similar.

You can buy canned or boxed chicken stock at the store, for one. This isn't the best option, as the taste isn't great. What I do is make my own broth from leftover chicken bones, onion, and celery. This is the best-tasting and often cheapest option. Here is an article with an extensive, semi-scientific explanation, but the process is really quite simple. It ends with this recipe. Somewhere in between those options is Better than Bouillon soup base, which you can mix with water to make good broth quickly and fairly cheaply. I personally use this when I don't have the really good homemade stuff on hand.