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Prepared Chicken Stock??

I know this sounds incredibly lazy, but sometimes (well, most of the time) I do not want to make my own stock. Where do you all recommend buying prepared stock in Manhattan?? Willing to travel for good food!

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  1. Fairway has good stocks.

    1. I also like the Kitchen Basics bramd of stock - about $2.99 for 32oz.- low sodium and it actually tastes of chicken. For what it's worth Cook's Illustrated Magazine gave them their top rating.

      1. Trader Joe's and Whole Foods both have low sodium house brands. I know TJs is cheaper than Fairway, but haven't priced WF yet.

        Trader Joe's
        142 E 14th St, New York, NY 10003

        1. I should have specified fresh-store made stock...I had some not long ago from Eli's and thought it was really bad..

          ChowGal, did you mean the Fairway-made version?

          Thanks everyone!

          2 Replies
          1. re: erica

            Yes. Ha! I wouldn't recommend, oh, say, College Inn available at Fairway and just about any other supermarket in the City. I've used and like the Fairway chicken and beef stocks.

            1. re: chow_gal

              Thanks..I was confused because others were mentioning the ones in boxes. I will give the Fairway version a try soon. Thanks again.

          2. Stay away from Citarella's, it's awful!

            1 Reply
            1. re: nattie23nyc

              Thank you! This is what I need to know! I did get some good stock/broth at Carnegie Deli recently but it was very pricey.

              Carnegie Deli
              854 7th Ave, New York, NY 10019

            2. Murray's Cheese Shop has prepared chicken stock. FreshDirect also sells prepared chicken stock as well. Those were pretty decent stocks, which I used before I started making my own.

              1. I did the prepared chicken stock thing forever, I've also done the home-made (or tiny apartment-made) fresh chicken stock thing. But recently I've become a fan of "Better than Bouillon", it's a paste that you mix with water. I buy it at Whole Foods and have used it for soups and also to make sauces etc. It refrigerates for a long time and I just love it. I've also tried their beef base but not really a fan of that one. Try the chicken base, it's about 6 bucks and a little goes a long way.

                5 Replies
                1. re: ilny

                  I'm also a fan. It's available at Kalustyan's (they also have the organic chicken kind as well as the low sodium chicken kind).

                  1. re: kathryn

                    Thanks! I actually have some Better Than Bullion. There was a long thread about it here a while back. You reminded me to look in my cupboards!! Twice recently I bought the homemade stock from Flying Pig Farm in the Greenmarket (Fridays and Saturdays at Union Square). It is good but I needed to add a lot of salt. I think it costs $9 for a quart. and is sold frozen.

                    BTW: One of my favorite of ALL recipes is the Romagna Onion Soup from Molto Italiano, the Batali cookbook. We have it as a meal with good bread at least once a month in cold months.

                    1. re: erica

                      Hey Erica,
                      Not sure how big an issue price is for you but Flying Pigs at the Farmer's Market has very rich chicken stock made from local pastured chickens. It's pricey (around $10) but very rich and close to restaurant quality. I plan on getting some for New Year's Dinner.
                      Happy Holidays!

                      1. re: JeremyEG

                        Hi Jeremy! See my post directly above yours! I think that is the best deal around right now..but I did have to add lots of salt.

                        1. re: erica

                          Sorry about that. I must have been so excited about the stock thread that I didn't read carefully. : )


                2. If you have a favorite Chinese restaurant that cooks great food, you can probably buy your stock from them -- in the same containers the won ton soup comes in.

                  The heart of any Chinese restaurant is the huge stock pot located next to the woks. Stock in Chinese restaurants is made with breastbones, backs, wing tips and chicken feet -- no dark meat. It's light, fresh and can be very rich depending on how much solids they use to make a pot. I can speak Chinese but can't write it so I can't give you the characters, but the word for stock is "tang sui" (meaning "soup water") pronounced "tung sway."

                  Several times when traveling out of town and longing for something comforting I've gone to a neighborhood Chinese restaurant and picked up stock. Then I go to a greengrocer and get some vegetables. Then I "cook" the veggies in my hotel microwave and add the broth and a little salt and pepper.

                  One word of caution: some Chinese restaurants put scallions and ginger in the stock. These flavors, particularly the ginger, can sometimes interfere with other flavors.

                  1 Reply
                  1. re: shaogo

                    This is also a good tip. In years past I headed to Chinatown quite often to buy chicken stock from New Chiu Chow at 111 Mott Street, near Hester. They charge only a couple of dollars for a generous container. This is a good place for soup, by the way.

                    I had forgotten about this so thanks for the reminder. It is quite salty, though. Maybe the ideal would be to mix Flying Pig stock with their stock--and voila, the ideal salt content!