Reddit reviews Better Than Bouillon Roasted Chicken Base, 8 oz Jar in a Gift Box

This stuff. I did some snooping around last time this popped up on reddit, this brand is what Kenji said he uses, and you can find it in almost any grocery store in the soup aisle.

Links to the products in the pictures:

Better Than Bouillon
The chicken flavor (2g carb/serving & sodium 29% DV) is my favorite, but they have other flavors too (the vegetable base only has 1g carb/serving).
Sometimes I add Sriracha (1g carb/tsp), garlic powder (2g carb/tsp) or a tablespoon of tomato paste (2g net carbs/Tbsp).

Nu-Salt
(potassium 15% DV/serving) I can usually find it at the grocery store for less than $3, and there's about 90 servings per can. I've tried some of the other potassium based salt substitutes and this one tastes the least like chemicals (it still doesn't taste good, but the benefits outweigh the flavor).

Magnesium Carbonate
(1/4 tsp = magnesium 84% DV) There are a few different forms of edible magnesium salt. This type is hard to find in it's food-grade form, but it has the least offensive flavor IMO. Bonus; this form of magnesium is also used as gym chalk, so you can use any extra to dust your hands if you take up climbing ;)

Emergen-C Electro Mix
This is one of the few electrolyte mixes that doesn't have carbs, but does have a decent amount of potassium (most have potassium <3% DV, this one has potassium 12% DV). Bonus; it also contains calcium, manganese and chromium.

I found that I needed to make a bowl of salty broth about once or twice a day when I was starting out with the keto diet (to help with digestion, occasional muscle cramping, slight nausea, the habit of eating larger volumes of food, etc.). A few months into it I had throttled down my salt supplementation to about a two times a week. Of course, everyone's body and experience is different, so you should do what feels right for you.

I know. That's annoying, but here you go!

Ingredients:

• 5 anchos
  
• 2 pasillas
  
• 2 guajillos
  
• 8 cups chicken stock, divided into 3 and 5 cups (I used Better Than Bullion and hot water to great effect)
  
• 2 pounds of boneless pork shoulder cut into ½” pieces (I used 3.44 pounds of beef stew meat from Costco and it came out amazing)
  
• salt
  
• pepper
  
• vegetable oil
  
• 6 garlic cloves, minced
  
• 2 bay leaves
  
• 1 tablespoon of ground cumin
  
• 2 teaspoons of chopped fresh sage
  
• 2 teaspoons chopped fresh oregano (I used dried. Tasted fine.)
  
  
  
  Process:
  
  
  Look for chiles that are soft and pliable, like a raisin. If they are brittle, they are old and will be flavorless—don’t use them! Remove the stems and seeds from the chilies and cover with 3 cups of boiling chicken stock. Let them steam, covered with plastic wrap, for about 30 minutes or until they are plump and tender. Put the chiles and all of the soaking liquid into a blender and purée until very smooth. Pour puree into a sieve to remove any tough, fibrous bits that didn’t blend. Set aside.
  
  Season your meat with salt and pepper and brown in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking. Add garlic, bay leaves, cumin, sage and oregano. Stir for about a minute, or until very fragrant. Add in 5 cups of chicken stock and simmer uncovered for about an hour. Then, stir in the chile purée and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color. Season with additional salt and pepper. Stuff yo face.

I found this stuff called Better than Bouillon and really like it because you can make it weak or strong for whatever your preference is that particular day. Plus they have a lot of flavors.

Unfortunately however if you have an aversion to broth of all kinds, I don't think that there's going to be anything you will find that will fix that problem.

not in the industry, but i use better than bullion at home. it looks like it's similar to Minor's.

Better than boullion

Can't say I've ever heard of it in salsa, but I'm guessing it's a bit of a bouillon-type product like this for a little umami boost

https://www.amazon.com/Better-Than-Bouillon-Organic-Chicken/dp/B00016LAFM

We use this but I've seen some families use this

Personally, I would go with the first or use a bit of chicken broth when making the initial broth.

Ewww, powdered bouillon? You need to try this.

I used to use Minor's on a tip from one of Anthony Bourdain's book, but BTB is even better.

Put a bunch of adobo on chicken thighs. Bake until done. Eat with anything. All praise be unto Adobo.

Simple curry: Cut a few potatoes into small chunks. Fry them in a neutral oil til they're slightly crispy. While you'er doing this cook some meat in a wok or other large pan (I usually do chicken thighs or drumsticks because they're cheap and dark meat ftw). When they're done remove them and store them with the potatoes. Sauté some vegetables in the chicken fat. This is really whatever you want but I generally do onion and garlic + other stuff. Corn would probably be good to add towards the end. Spinach might also go well. Cauliflower. You get the idea. Add coconut milk, a spoonful of red curry paste, and some chicken bouillon (or whatever meat you used). I use better than bouillon. Add the meat and potatoes back in. Salt and pepper to taste. Also add salt along the way in amounts that is appropriate to your ingredients. Serve over jasmine rice or just eat it by itself. None of the amounts are really set in stone this is basically just a stir fry curry with whatever you've got laying around. Potatoes aren't even necessary I just like them.

I have Better than bullion. Should I use that as my broth? or is there some other specific product thats good?

http://www.amazon.com/Better-Than-Bouillon-Organic-Chicken/dp/B00016LAFM

I put a little Better Than Bouillon in the water. If you're on a low-sodium diet, ignore this comment.