(Part 2) Best packaged chicken bouillon according to redditors
We found 98 Reddit comments discussing the best packaged chicken bouillon. We ranked the 32 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
Slo-Mag &
Nu-Salt
These are critical to maintaining your electrolytes, along with sodium. You need more than just added table salt, think heavily salted food like pickles, or my favourite way is broth from these bullion cubes
If you look in my post history you can find a photo from this recipe.
Char your ginger and onions until black, rinse the char off and set aside, parboil your chicken and dump the scum out, rinse the chicken well and cover with cold fresh tap water, add the onions and ginger, coriander, cloves, fennel, anise, cinnamon to a spice sachet. Throw in your cilantro stems, rock sugar and fish sauce and bring to a rolling boil, reduce to a simmer and cover. Let it simmer for at least 4 hours but anywhere up to 12-14 hours.
Prepare your noodles and toppings and assemble bowls however you see fit.
Also, if you can find or buy these, throw one into your broth to give it that extra boost of flavor. It's a trick I picked up from a family friend. Broth cubes.
They're similar, I do cooking with both chicken powder and bouillon cube. Along with the Knorr brand, the product u/soupeduprecipes refers to is also sold under Lee Kum Kee (see here: https://www.amazon.com/dp/B0001DMTNM/ref=cm_sw_r_cp_apa_W6mjzbWWHBPCX ).
Try the brand Knorr chicken bullion powder in a jar It is so delicious I use it on just about everything but it is amazing in eggs!
https://www.amazon.com/Knorr-Granulated-Bouillon-Chicken-7-9/dp/B000RYC9QM
I use Knorr Chicken Flavor Base. It's what most restaurants use & I like the flavor. And yes, I buy it in bulk.
I originally got them a long time ago for spanish rice. Before keto, obiously :p but I looked and they have very few carbs. I have used them in the past when cooking chicken in the oven. Just mix it up with some water, put it in the bottom of the pan and cook the chicken. It's quite good/simple. I believe mine is store brand (HEB, local to central/south texas and mexico) but I found this one but it's expensive. MIght be able to find it cheaper. Here is the same thing in cubes but of course those are like 8 single uses. I have had my jar of it for like 3 years and only used 1/8 of it. Worth it if you think you'll use it.
Vegetable stock powder? I'm not familiar. A Google yielded this, is that right?
I swap out the chicken seasoning package with some Goya Chicken Bouillon - the stuff will add a bold kick of flavor to your instant ramen!
If the cans get spendy, definitely look into making a bone broth (you can make it easy, check out this perpetual broth blog post). You can get pretty cheap bones from butchers, or just use the leftovers, ask your friends & family to hold on to bones for you, a lot of people don't mind.
So far as cubed bouillon goes, I prefer the chicken Herb-ox stuff.
not sure where you are but here in aus you can get stock from any supermarket or asian grocery :)
here is a good basic powder one for general use
if you are vegetarian just get a veggie stock instead
Get some fresh chicken breasts (that are already cut and prepped for baking) and a baking dish. Lay the breasts in the bottom of the baking dish. Add about a half inch of water and three or four bouillon cubes, minced fresh garlic, and a bit of oregano.
Let it bake at 350F degrees 1-1.5 hours, covered with aluminum foil.
Get a pre-made salad mix, Caesar dressing, shredded Parmesan, and cherry/grape tomatoes. Top the pre-made salad mix with the shredded Parmesan and the tomatoes. Let her put the dressing on when she's there.
Get some fresh green beans, steam them, then add a bit of butter and salt and pepper.
It's really an easy dish, super delicious, and seems way more impressive than it actually is.