Well I just found this... it's not Kitchen Basics but Swanson. I'm just going to assume all store bought stock is garbage.

"Swanson puts on an image of being natural and healthy but all you need is to glance at their ingredient label for 2 seconds to see that it is all lip service. Autolyzed Yeast Extract is a big, big baddie. Autolyzed Yeast Extract means MSG (free glutamate). Swanson also has an "Organic" version of their chicken broth, and yup, you guessed it, there is MSG in it. They can get away with the "No MSG" labeling because technically there is no "monosodium glutamate" added to it. Monosodium Glutamate is a food additive. But you don�t need to add straight monosodium glutamate to a product to get glutamate into your product. There are ways to process foods that already contain glutamate and brake the amino acids (glutamate) from its protein binding. Once the amino acids are broken free from the proteins natural peptide bind the acids are now free, to make your food taste "better", and free to wreck havock on your bodys glutamate receptors, especially your neurological system (your brain)."

I buy Kitchen Basics unsalted chicken stock when I don't have my own stock in the freezer ... I'm pretty sure there's no MSG.

Shee...we stopped a long time ago . My son and DIL are chefs and they use water for everything. Never stock for soups. The stock covers up the flavors you want to enhance in the soups. The next time you make something that calls for " stock" use water. You will be amazed . Tastes way better.

If I want stock I roast 2 chickens. I take the bones after carving and drop them in a pot with some fresh celery and onion and carrot modest amount of water and salt/pepper. I only let it simmer an hour. Take out and drain and press on the solids. That is all. Now is the IMPORTANT part. Keep some of this starter stock. Use it to cook the next chicken carcass. And keep doing the same. Freeze it in between. This is what DS1 calls " wonderfulness'. You never use it all. Keep a set amount and cook the next and the next in the base. It gets richer and richer till you only need a Tblsp full for flavor. I have some that is a couple years old in the freezer. You will be amazed. There are chefs in NYC that have the same base for years and years...they brag on it. Ina Garten has her vanilla that is 30 yrs old.....

to h&*( with Swanson !! LOL. c

I use wings for stock. Today I saw chicken feet at Albertson's and almost grabbed them. Next time I will.

Well ya learn something new every day. I had no idea, thanks for telling us. They know people dont want MSG yet they sneak it in anyway disguised. Those SOBs.

I don't buy Swansons, usually it's Imagine or another organic brand. Just checked the label on the box in my cupboard and the last ingredient says "natural flavors". WTH does that mean?! How are they getting away with being so non-specific? I want to know everything they put in.

trailrunner - that's one of the wonderful things my DH taught me when we were first married. Whenever we'd roast a chicken he'd remove the back, neck, wing tips, and simmer it in a pot of water with celery, onions and carrots and then use it to make stock and eventually the gravy. I don't object so much to the taste of canned broth, but even the ones that say lower sodium have way too much.

mc
; so take it a step further and save some of the broth as your starter. Add to it by using it as your base each time. you won't believe how yum it is. c

Natal - Hmm.. then what is chicken flavor?

I've heard the following ingredients always contain MSG
glutage
glutamic acid
monosodium lutamate
monopotassium glutamate
textured protein
hydrolyzed protien
calcium caseinate
sodium caseinate
yeast extract
year food
autolyzed yeast
gelatin

These ingreidens OFTEN contain msg or create msg during processing.
artificial flavors and flavorings
soy sauce
bouillon
malt extract
whey protein
pectin
corn starch
protein-fortified ingredients
seasonings
soy protein isolate
stock (didn't even realize this one was listed)
malt flavoring
carrageenan
enzymes
cirtric acid
enzyme-modified ingredients
natrual flavors and flavorings (chicken stock)
soy protein
broth
barley malt
maltodextrin
protease
powdered milk
ultra-pasturized ingredients

Trailrunner - I never knew that about the starter stock! Thanks! I agree about the low sodium still seems to be too high.

Shee, I don't have a box on hand, but here are some testimonials.

Here is a link that might be useful: KB testimonials

Yes, they are very sneaky. I am very sensitive to MSG - immediate, severe migraine for me. I rarely use canned/processed foods since so many contain MSG. I also don't eat in Asian restaurants, since I have found even the ones that say "No Added MSG" often give me a headache. I think the operative word is "Added".

Here is a link that might be useful: Hidden MSG Names

Shee, a little more info on Kitchen Basics stocks.

Here is a link that might be useful: allergen statement

I often make my own but keep Trader Joe's Organic, Low Sodium on hand. Just looked and it says "natural chicken flavor" and "autolyzed yeast extract." Thanks for the heads up. I'll try Trailrunner's idea.

A lot of times if I need a quick stock and don't have any defrosted, I just boil some veggie scraps (celery leaves, onion skins, ends of carrots, trimmings from mushrooms, bay leaf, herbs) with water for 10-15 minutes and then scoop all that out and start cooking in earnest. I do have stock in the freezer but often forget to defrost it in time, often because I have not decided what is for dinner yet. If I want a deeper flavor, I sometimes add a little miso to the stock too.

Very interesting. I like the idea of making the freezing stock, and I am amazed to see how many things contain MSG. A family member is sensitive to both yeast and MSG -- resulting in low blood pressure and passing out -- so it is really important for us to avoid them. Does anyone else have symptoms like this?