Chicken powder vs Bouillon

[yakima]

Last nite we watched an episode of Guy Fieri's Diners... A cook used chicken powder in a sauce base. We had never heard of "chicken powder".
So of course I had to noodle around on the computer. Turns out it is basically straight chicken, without the vegetable underlay of bouillon, and offers a more intense chicken flavor than bouillon. Looking at online products, labels, and listed ingredients seems to indicate great disparity in what stuff is called, powder versus bouillon, Looks like the only sure way is to read ingredients to differentiate bouillon from powder.

Anyone here with experience/observations?

[Oak Smoke]

If flavor is the biggest consideration I’m getting great flavor from the Better than Bouillon paste. I keep the chicken for soups and such but have the ham base for beans. It’s very good too.

[yakima]

That's what I do.

[TripleB]

+2

[Smoke em if you got em]

I wondered that same thing when I saw that episode. Thanks for the homework.

[58limited]

I use Better Than Bouillon but I also have a jar of Knorr "Chicken Flavor Bouillon" powder for recipes that call for powdered bouillon. It is also good if you want a little chicken flavor in a seasoning salt or rub. Look for it in your grocery store, probably cheaper than from Amazon.

https://www.heb.com/product-detail/knorr-chicken-granulated-bouillon-15-9-oz/143977

[gboss]

Better than bullion when you're actually using it as stock.

Chicken powder when you're too timid to use straight up MSG.

[58limited]

Yeah, second ingredient on the powder label is MSG. First is salt.

[HouseHomey]

Use “Haco” products. They are fantastic. I use the chicken and bechemel all the time.

edit.. Minors is good too, I used that before Haco.

[yakima]

Now, I discover, it seems that there is not only bouillon and powder, but also "chicken base".