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See why.Bone Broth
Bone broth is considered a superfood among the online wellness community, but what exactly is it, and is it worth all the hype?
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See Everything We TestedWhat You Need To Know
Once a niche offering found in trendy cafés and touted as a cure-all by wellness bloggers, bone broth has become more mainstream. You can now find boxed versions from brands such as Swanson and College Inn sitting alongside the traditional chicken broths on shelves in the supermarket soup aisle.
While cooks have been making broth from bones for centuries, the term “bone broth” ...
Everything We Tested
Highly Recommended
This broth was “rich” and “well seasoned,” with a “meaty,” “umami” flavor and a “hint of black pepper.” Though it had the highest sodium level per serving of all the broths we tasted, it still tasted “balanced” and only “gently salted.” Many tasters also remarked that this product had a “nice brightness” and “freshness” that was “very homemade-tasting.”
This product, from the brand that makes our favorite regular chicken stock, was “deeply savory,” with “good chicken flavor.” It had a “clean,” slightly “herbal” flavor with “hints of carrots and stewed vegetables.” While most tasters thought it was “well seasoned,” a few “wished it had a bit more salt.”
Recommended
This broth was “savory” and “vegetal,” with a “mild” chicken flavor. Tasters liked its “earthy” notes of celery and onion, though a few noted that it was short on chicken flavor. We also thought that, like other products, it “could use more salt.”
Not Recommended
Although this broth had the shortest ingredient list of all the ones we tried, with no added vegetables or spices, most tasters thought it was “hard to discern any chicken flavor” from this product. Many thought it tasted “overly roasted” and “bland,” like “dry chicken.” Others picked up on a “bitter,” almost “burnt” aftertaste, likely from the process of roasting the bones before boiling.
A “lack of salt” (it had the least sodium of all the products we tried) was just the start of this broth’s issues. Tasters thought it was “lacking in chicken flavor” and “overpowered by seasoning ingredients” such as apple cider vinegar and poblano and green peppers, which made the liquid taste “tart” and “tannic,” like “bad vegetables.” A number of tasters remarked that it tasted overwhelmingly of “old oregano” or “pizza,” thanks to the unusual addition of tomato puree.
Reviews you can trust
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.