Better Than Bouillon Chicken Base, 35 Pound

Better Than Bouillon Chicken Base delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Stock and broth: Dissolve one teaspoon per eight ounces of hot water to make an instant chicken stock for soups, stews, gravies, and braises.
Gravy and pan sauces: Stir directly into roux or deglazed pan drippings for concentrated chicken flavor without thinning the sauce the way canned broth would.
Marinades and brines: Blend into marinade mixtures or brine solutions to layer savory depth onto poultry, pork, or vegetables before cooking.
Rice, grains, and pasta: Replace plain water with reconstituted stock when cooking rice, quinoa, couscous, or orzo to infuse each grain with flavor.
Casserole and dressing base: Use as the liquid component in stuffing, casseroles, and one-pot meals where chicken flavor ties the dish together.

Who Would Benefit

• Restaurant and foodservice kitchens needing large-volume chicken stock without the labor of scratch preparation
• Caterers and event cooks who require consistent flavor across high-yield batches
• Institutional dining programs such as hospitals, schools, and corporate cafeterias
• Soup and sauce manufacturers looking for a shelf-stable concentrated base
• Meal-prep and commissary kitchens producing bulk recipes daily

Product Highlights

• Made with real roasted chicken as the first ingredient, not dried powder or hydrolyzed protein
• Concentrated paste format delivers more flavor per ounce than canned broth or bouillon cubes
• 35-pound foodservice container offers significant cost savings over smaller retail jars
• Refrigerate after opening; shelf-stable before opening for easy storage and long inventory life
• Dissolves quickly in hot water with no grit, sediment, or uneven seasoning
• One teaspoon makes one cup of full-bodied stock, giving precise portion control in commercial settings

Preparation & Use

To make chicken stock, whisk one teaspoon of Better Than Bouillon Chicken Base into eight ounces of hot water until fully dissolved. For a richer result, adjust to one and a half teaspoons per cup. The paste can also be added directly to soups, gravies, and sauces without reconstituting first; start with a small amount and taste before adding more, since the concentrated flavor builds quickly. Keep the container tightly sealed and refrigerated after opening. In a busy kitchen, a portion can be transferred to a smaller working container for daily line use while the bulk tub stays refrigerated.

Application Areas

This size is built for high-volume environments: restaurant back-of-house soup stations, catering prep kitchens, hospital and school dining programs, hotel banquet kitchens, and commissary operations that produce soups, sauces, and braised dishes in quantity. Any kitchen that regularly calls for chicken stock as a foundational ingredient will find the 35-pound tub more practical and economical than stocking cases of canned broth or boxes of dry cubes.