What Makes A Great Chicken Stock?

For your favorite recipes requiring chicken stock you can trust that Swanson is the Best Tasting.

As an ingredient in preparing a number of dishes, high quality stock has strong chicken flavor with vegetable back notes. It’s salty, a little sweet, and provides some mouth weight

Specifically, it appears viscous, is cloudy, and has a dark gold color.

The aroma and flavor profile is chicken, whether from meat, bones, or fat. Vegetable notes include onion, carrot, and celery. There may be herbs, tomato, mushroom, or black pepper.

Stick is salty with sweetness and some umami.

There is some mouth weight and there might some fatty mouthfeel.

Tasting terms

  • flavor

    A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.

  • sweet

    One of the basic tastes; often considered pleasing while exhibiting characteristics of sugar. Example: Honey, ripe fruits and syrup all have a pronounced sweet component.

  • aroma

    The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.

  • umami

    One of the basic tastes; the savory flavor in meat and broths; sometimes an additive (MSG). Example: Natural Parmesan cheese, meats, seaweed, fish sauce and sesame exhibit an umami taste.

  • mouthfeel

    The texture experienced while food is being eaten. Examples include smooth, chalky, grainy or greasy. Example: Super premium ice cream is often described as having a rich and smooth mouthfeel.