Just about every broth in the supermarket amounts to a science project of flavor enhancers and salt. Does that have to be a bad thing?
What We Learned
Chicken broth isn’t sexy like black truffles or trendy like pork belly, but in the test kitchen we rarely go a day without using it. As the backbone of much of our savory cooking, it appears in—at last count—586 of our recipes. That’s more than 10 times the appearance of beef broth and 24 times that of vegetable broth. We use it as a base for soups and stews; for simmering pilafs an...