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Add 8 cups thinly sliced onions (3 large onions) and 1/2 cup Kitchen Basics^® Chicken or Beef Stock in a large skillet. Cook over medium heat, stirring occasionally, until all stock has evaporated and onions begin to brown. Continue cooking about 45 minutes, adding stock in 1/2 cup increments as stock evaporates, until onions are tender and dark golden brown. Will use about 3 cups stock total. Makes 1 1/2 cups

• Delicious with burgers, pizza, steak, casseroles, mashed potatoes, pasta, scrambled eggs, panini and more

Cook potatoes or pasta in stock instead of water for more flavor and no need to drain before proceeding with the rest of your recipe.

• Mashed Potatoes – For every 2 lb. russet or gold potatoes, cook in 1 1/4 cups Kitchen Basics^® Chicken or Vegetable Stock
• Pasta – For every 8 oz. dry pasta, cook in 3 cups Kitchen Basics^® Chicken or Vegetable Stock

Add 1 cup Kitchen Basics^® Chicken or Vegetable Stock and 4 cups coarsely chopped vegetables or 1 lb. chopped greens in a large skillet. Bring to a boil; cook about 5 minutes over medium-high, stir and check for doneness, adding additional stock in small amounts if needed.
 

• Vegetables – Coarsely chopped broccoli, carrots, cauliflower and/or green beans
• Greens – Coarsely chopped kale, chard, spinach

Substitute Kitchen Basics^® Chicken or Vegetable stock for half of oil in your favorite salad dressing, pesto, hummus, chimichurri, bean dip. Adjust consistency with more stock as needed.

Combine 1 cup Kitchen Basics^® Chicken Stock, 1/2 cup fruit preserves 2 minced garlic cloves or 1 tsp. garlic powder and 1/4 tsp. freshly cracked black pepper or red pepper flakes in a small saucepan. Bring just to a boil over high heat. Reduce to medium-high and cook 15 minutes stirring occasionally. Stir in 1 tsp. apple cider vinegar and 1/4 tsp. kosher salt.
 

• Delicious prepared with apricot, peach, plum or cherry preserves
• Serve drizzled over cooked chicken or pork or brush on several times during last 5 to 10 minutes of grilling or roasting

Please give us a call at 1-800-679-5969 for assistance or visit our product finder

Our twist-off caps cut the safety seal as you twist to open the package. 

This product has a two year shelf life. We do not recommend using this product past the “best by” date stamped on the carton. Once opened, the product is generally good for 7 days.

Our Kitchen Basics^® Stock should be kept in the refrigerator once opened, and should be used within 7 days. If you cannot use it within that 7 day time frame, you can freeze it in ice cube trays, and then dump out the cubes into a freezer safe baggy.

Yes, many of our products are Gluten Free. Please see our product listings for more information.

In accordance with the Food Allergen Labeling and Consumer Protection Act, if one of our products contains any of the nine major allergens (milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame), it will be clearly labeled. All ingredient statements indicate the potential for an allergen in parentheses immediately behind the potential allergenic ingredient. In addition, we have specific policies in each of our plants to avoid the potential for cross contamination between products. We encourage consumers to check the label, specifically the ingredient statement; this will identify the potential allergens in a product. 

Kitchen Basics^® is created by simmering the finest quality herbs and spices with vegetables (and meat or seafood) to extract layers of hearty flavor. Compare our ingredients to leading broths, and you will see how simple our ingredients are – all understandable and contained within your own kitchen. 

Of course! Simply put unused stock into a freezer-safe container and use within 60 days for best flavor. 

Generally, most recipes can interchangeably substitute Bouillon Cubes, Bouillon Granules, Broth, and Stock. One cup of Kitchen Basics^® Stock can be used in place of 1 cup of broth, 1 bouillon cube or 1 tsp. Bouillon Granules added to 8oz. of water.

Our “unsalted” stocks have no added salt in them. Sodium though, does occur naturally in some ingredients, ie., celery or meat products. The sodium listed in the nutrition statement is only what occurs naturally. 

Broth is made from meat for a pleasantly seasoned, balanced flavor and versatile for enhancing the flavor of soups, rice, potatoes, vegetables and more. Bone broths are made from slow simmering bones for longer with vegetables and seasonings to create a deeper flavor and richer mouthfeel and perfect for sipping, snacking and cooking.

Yes, Kitchen Basics^® Bone Broth is made by simmering real bones to create a rich, homemade flavor. It does not have any bone pieces in it. 

No, Kitchen Basics’^® Bone Broth should be simply poured into a mug prior to heating in the microwave for 1-2 minutes.