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Minor's Chicken Base, Low Sodium, 16 oz
$23.67
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Product Details
A base is the professional kitchen's shortcut to stock. Minor's cooks chicken meat and its natural juices down into a thick paste that becomes broth the moment it hits hot water, and chefs treat it two ways: as the liquid itself, and as a seasoning taken straight off the spoon.
This is the low sodium formulation, which leaves the salting decision with the cook instead of settling it in advance. Standard strength is 3/4 teaspoon to a cup of water, a tablespoon to the quart, and one pound to six gallons — so a 16 oz jar is roughly six gallons of broth, enough to outlast most single projects.
The everyday uses are the good ones. Cook rice, farro or beans in it instead of water. Whisk a spoonful into a pan sauce or a cream sauce for body. Rub a little onto chicken before it goes in the oven, stir it into mashed potatoes or a stuffing, or thin it out as the broth under matzo balls, dumplings and soups.
Ingredients
Nutrition Information
| Servings per container | About 100 |
|---|---|
| Serving size | 3/4 tsp (4.5g) |
| Calories | 15 |
| Total Fat | 0g (0% DV) |
| Saturated Fat | 0g (0% DV) |
| Trans Fat | 0g |
| Cholesterol | 0mg (0% DV) |
| Sodium | 125mg (5% DV) |
| Total Carbohydrate | 2g (0% DV) |
| Dietary Fiber | 0g (0% DV) |
| Total Sugars | 0g |
| Includes Added Sugars | 0g (0% DV) |
| Protein | Less than 1g |
| Vitamin D | 0mcg (0% DV) |
| Calcium | 0mg (0% DV) |
| Iron | 0mg (0% DV) |
| Potassium | 10mg (0% DV) |
Directions & Storage
Minor's Chicken Base, Low Sodium, 16 oz
$23.67
Questions About This Product
The things people actually want to know before they cook with it.
How much stock does one tablespoon of Minor's chicken base make?
One level tablespoon of base makes 1 quart of recipe-ready stock, which is the dilution Minor's prints on the tub. Scaled down, that is about three quarters of a teaspoon per cup of water. Stir the paste into hot water until it fully dissolves before it goes into the dish.
How many cups of stock will the 16 ounce tub make?
The 16 ounce tub is one pound of base, and one pound makes 5 gallons of stock, which is 80 cups or 20 quarts. That works out to roughly 80 servings from a single container at the standard dilution. It is why a tub this size lasts most home cooks many months even with regular use.
How much sodium is in a prepared cup?
A prepared cup lists 130 mg of sodium, based on three quarters of a teaspoon of base in 8 ounces of water. For context, Consumer Reports lists a regular Swanson chicken broth at 860 mg per cup and its reduced sodium version at 570 mg. If you are working toward a specific sodium number, your doctor or a registered dietitian is the right person to help you set it.
What is the first ingredient in Minor's low sodium chicken base?
Chicken meat and natural chicken juices are listed first, ahead of maltodextrin, autolyzed yeast extract and seasonings. That is exactly what sodium-conscious cooks tend to check for, since many reduced sodium products lead with a salt substitute or a starch instead. It is also the reason the prepared stock tastes closer to simmered chicken than to a seasoning blend dissolved in water.
What is the difference between chicken base, bouillon and stock?
Base is a concentrated paste made from cooked chicken and its juices that you dilute yourself. Bouillon is usually a dry cube or granule built around seasoning. Stock is the finished liquid you end up with. Because base starts from chicken solids rather than a dry mix, the stock it makes has more body and a meatier finish, and one tablespoon stands in for a whole quart carton.
Does the tub need to be refrigerated, and how long does it keep?
Minor's directs you to hold the base refrigerated at roughly 37 to 41 degrees Fahrenheit for best flavor, and the product carries about a one year shelf life. The paste stays scoopable straight from the fridge, so there is no need to let it warm up before use. Use a clean spoon each time and press the lid back down firmly.
Can I use the paste straight without adding water?
Yes, and it is one of the main reasons cooks keep a tub instead of cartons. A thin smear on chicken thighs before roasting, half a teaspoon whisked into a pan sauce, or a spoonful stirred into mashed potatoes, stuffing or risotto all work undiluted. Use a light hand, because a single teaspoon carries the flavor of well over a cup of finished stock.
How does it compare to a carton of low sodium chicken broth?
Per prepared cup the base lists 130 mg of sodium, against the 570 mg Consumer Reports records for a reduced sodium Swanson carton. Because you control the dilution, you can also push the base stronger for gravies and braises in a way a carton cannot match. The practical difference is storage: one pound in the refrigerator door replaces about 20 quart cartons of shelf space.
How much base do I need for a quart of stock in a soup recipe?
Use one level tablespoon per quart of water. If the recipe reduces heavily or you want a richer result, a heaping tablespoon is a common adjustment, with final seasoning done at the end. Dissolve the base in some of the hot liquid first rather than dropping the paste into a full pot, where it can sit in lumps.
Will it dissolve in cold liquid?
It needs some heat and stirring to break up cleanly, and in cold liquid it tends to hold together in threads. For anything cold, dissolve the base in a few tablespoons of hot water, then chill that before combining it with the rest. In hot soup or a simmering pan it disperses in seconds.
How do I convert a recipe that calls for bouillon cubes?
A standard bouillon cube is meant to season 1 cup of water, so swap in about three quarters of a teaspoon of base for each cube. A recipe calling for four cubes becomes one tablespoon of base and a quart of water. The sodium will land considerably lower than with cubes, so taste the finished dish before deciding whether to season further.
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