We tried 22 bone broths to pick the most flavorful, closest-to-homemade options.
out of the kitchen window of his NYC restaurant Hearth in 2014, and their 18-hour simmered broth is now frozen and shipped nationwide. We thought it had a “surprisingly clean beef flavor, yet also very intense.” There were some notes of “sweetness and brightness” and coats your palate in a very comforting way, like mom’s homemade soup. It has a lot of strong, beefy umami flavor, so is best sipped in small doses.
This shelf-stable bone broth didn’t smell like much of anything, so we were surprised that it tasted “SO CHICKENY” and homemade. It had a nice body and mouthfeel of a home-cooked broth, which was surprising since it didn’t have to be refrigerated or frozen like most of our other picks. It was packed with a lot more vegetables than other bone broths: roasted poblano peppers, and all organic green peppers, scallions, tomatoes, celery, onion, carrot, garlic, and assorted herbs.
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