If you're looking to buy one, Pacific used to make an organic "No Chicken" broth that was great. I say "used to" because I haven't been able to find it the last few times I looked for it but I'd keep an eye out for it. I also really dislike commercial vegetable broth.
I don't like most commercial vegetable stock, too much green pepper. Rapunzel boullion is pretty good. I sometimes make my own, tailored to the flavors I want. I also love mushroom stock for anything needing a heartyness/meatiness or earthiness. Definitely want to enhance seasonings if you taste it and it's missing something.
I keep this vegetable bouillon on hand at all times. Use it in everything. It has a nice spice to it, and is not sweet. It is from 101cookbooks via The River Cottage Preserves Cookbook http://www.101cookbooks.com/archives/homemade-bouillon-recipe.html
And you can add what vegetables you like. For example, cilantro is not my thing so I use more parsely. When I don't have celeriac and shallots on hand, it is onions and celery.
I often find vegetable broths to be too sweet. I'm a huge fan of using this mushroom stock: http://www.epicurious.com/recipes/food/views/Mushroom-Stock-15319
Two non-meat ingredients that can increase the savoriness of a vegetable broth are mushrooms and tomato paste. Browning the tomato paste makes it even better. When I've added these components to a vegetable broth the difference has been substantial (and delicious).
I think if you compensate for the salt content of commercial chicken stock (taste first), up the herbs in the recipe to taste, and add a little extra fat (preferably butter), you'll have what might be missing.
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And you can add what vegetables you like. For example, cilantro is not my thing so I use more parsely. When I don't have celeriac and shallots on hand, it is onions and celery.
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