To All,
    I know many chefs don’t have time in professional kitchens and use commercially made stock. I am more interested in the granular/paste/liquid stocks that are professionally available, especially ones with less salt. I am not looking at the boxed bouillons/stocks available at supermarkets, but the types that you have to order via a vendor or online. I do know the MINOR’s base ones aren’t too bad (available at BJ’s and other sources) but have never tried REDI-BASE (which seems to have a large assortment). Going through Pennsylvania I’ve tried many powedered bases (some granular) that turned out to be just horrid and salty. i’ve tried many cube types also (with little success). Any suggestions or recommendation for the TRIED AND TRUE bases that have decent taste, little salt and hopefully available in less that 5 gallon buckets (GRIN). Most interested in Bases for: Chicken, Beef, Ham, Turkey, Vegetable and Seafood.  I’ve perused past posts on this subject (or near subject), but time has the way of taking things off the market and/or companies end up changing their own products recipe.  Very interested to hear what you use in your restaurant/cafe/diner kitchen.  Thanks to All in advance. Mark in NJ