MINOR'SChicken Base, Low Sodium, 16 Ounce

This is expensive but the taste is amazing!!

This is a review under VINE. I purchased this with my own money.Started using Minors Low-Sodium Chicken Base back in 2001 after reading a Cooks Illustrated magazine. That was roughly the same time the "No-Knead" bread method from NYTimes burst on the home cooking scene. It's a staple in my house. It's delicious, VERY cost effective in the long run, and most importantly, has a CONSISTANT FLAVOR PROFILE over time.Because it's low salt to start with, I can double up on the flavor and still not blow my sodium for the day.This is a straight up NESTLE Commercial, professional-grade product and used in many restaurants. Once you get used to the flavor profile, you will notice it when you are out eating. It's like going to a great local pizza place or bread shop, and tasting "King Arthur Stone Ground Whole Wheat".Two things I would be hard pressed to give up in my kitchen: 1) my 10" Victorinox Chef's knife, and 2: Minor's Chicken Base.Yes - it is $30 a tub as of Nov 2022. Not sure why the price skyrocketed, but it's still a bargain. One 1-lb tub makes 5 GALLONS of stock. One tub lasts me 12-18 months and I keep it in the freezer - no harm done - I called Minors back in 2001 to confirm.I love this stuff. It makes me a better cook.Enjoy,R

This is perfect for reduced sodium diets. Much better than adding I+G yourself. If you add some potassium salt such as No Salt and MSG, it’s been more magical. But even on its own it’s insanely good! I love soup and have tried a million ways to make it low sodium and nothing comes close to this. It’s great in stracciatella soup: Grab some eggs and just a couple of tablespoons of grated parm and you have a beautiful, high protein, low carb soup with very reasonable sodium.

Pretty good for low sodium and low potassium diets

I'm always on the lookout for powdered chicken soup' like you find in those little packets that come with ramen noodles (maybe those are overly salted, too, but I never taste that). The only thing I've been able to find in jars is very delicately chicken-flavored SALT. So, in my search, I came across this product and I was game enough to give it a try.It is a bad sign when you peel back the protective covering and the aroma that strikes your nostrils is foul (not fowl). Can't say I am a fan of the taste, either.I will continue my search.

We have used this product extensively and it is delicious. However raising the price 100% in one year is a bit excessive. If your costs went up 100% then you need to take a hard look at operations in my opinion. Shipping to is a bit our of control. We've found other vendors until the prices drop back more in line with inflation and reality.

I have been using this version and it's salted cousin for many years. I can't tell you how many cups of broth it produces. But many many for the price. One container lasts a long time and always tastes good!

In addition to making a very tasty chicken stock, it's a very convenient way to give a flavor boost to many other dishes. Anthony Bourdain once wrote that, when a student at the Culinary Institute, he would smuggle small quantities of this stuff into his stock-making classes, and everyone marvelled at how much better his stock was than the other students' efforts.Easy to use; as a paste, it dissolves fairly readily in hot water. Once the tub is open, the stuff stays good in the fridge for several months, but I usually go through a tub within just a few months. While $15 may seem a bit high, do the math--you'll find it's no more, maybe a bit less, than good quality quart cartons of stock--and it's easier to store, and you never have to worry about opening a quart carton, using a portion of it, then worrying about if it's still good in a week or two. Highly recommended.Why the low sodium version instead of the standard version? First of all, I find this plenty salty enough, but you can always add salt if you need it (but you can't take it away). Plus, you can use more of the paste than is called for and you end up with a robust, very 'chickeny' stock without it being overly salty.