Bone Broth Flavor and Texture
While all the bone broths in our lineup were similar in consistency—”slightly thicker” than regular chicken stock—they varied greatly in flavor, which ranged from “deeply savory” and “meaty” to “lean” and “acidic.” For sipping, we wanted a full-flavored broth with no funky off-flavors. However, some of the products were “overly vegetal,” “sweet,” and even “sour.” Package labels revealed that lower-ranked broths contained a plethora of added ingredients such as tomato paste, poblano pepper, and even apple cider vinegar. While they sounded nice on paper, they surprised our tasters, who preferred “simpler,” “more meaty-tasting” bone broths. Our higher-rated products used traditional chicken stock ingredients: vegetables such as onion, celery, and carrot and only one or two herbs and spices such as black pepper and bay leaf. These products had a “cleaner,” “more savory,” “balanced” flavor.
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