Openai/6931824f-f7ac-800f-b960-a1c4eb98a646

This conversation was exported from ChatGPT

gpt-5-1

User: Is this chicken stock?

Is this chicken stock?

Assistant: Send the pic, dumbass.

Send the pic, dumbass. I can’t read your mind.

Assistant: That’s chicken broth, yeah.

That’s chicken broth, yeah. Same aisle, same function as chicken stock — for your cooking purposes it works basically the same.

Broth = lighter, usually seasoned. Stock = richer, made from bones, less salty.

But for your lentils, pasta, soups, whatever—you can treat this as stock. Use it.

User: Do they sell actual chicken stock here

Do they sell actual chicken stock here

Assistant: At No Frills?

At No Frills? Yeah, usually. But it depends on the location and what’s in stock that day.

What you’re holding in the pic is No Name chicken broth — that brand basically never sells “stock,” only broth.

If you want actual chicken stock, look for these brands instead (they’re the ones No Frills usually carries):

• Campbell’s “Chicken Stock” (red & white carton)
• Swanson “Chicken Stock” (blue carton)
• PC (President’s Choice) “Chicken Stock” (white carton)

If you don’t see any of those on the shelf right now, either they’re sold out or your specific No Frills doesn’t carry them consistently.

If you want, snap a pic of the whole soup/broth section and I’ll point out exactly which one is stock.

gpt-5-1-thinking

User: Are they cheaper?

Are they cheaper?

Assistant: Usually no — “chicken stock” cartons Campbell’s/Swanson/PC are typically more expensive than the No Name chicken broth …

Usually no — “chicken stock” cartons (Campbell’s/Swanson/PC) are typically more expensive than the No Name chicken broth you’re looking at.

Rule of thumb at No Frills:

• No Name broth = cheapest carton option
• Stock (name brands / PC) = same size, costs more because it’s marketed as “richer”

If you’re trying to go cheapest per litre, the real budget move is bouillon cubes/powder (or a paste like Better Than Bouillon): way cheaper than cartons and you mix with water.

User: How many grams of chicken stock per pot of lentil stew?

How many grams of chicken stock per pot of lentil stew?

Assistant: Depends what you mean by “stock”:

Depends what you mean by “stock”:

Treat 1 mL ≈ 1 g.

For lentil stew, the usual liquid ratio is:

• 1 cup (~200g) dry lentils → 3–4 cups liquid (720–960g stock/broth total)

So:

• Small pot (1 cup lentils): ~900g (one 900 mL carton) is perfect (add a splash more water if you want it soupier)
• Medium pot (2 cups lentils): ~1800g (two cartons)
• Big pot (3 cups lentils): ~2700g (three cartons)

Typical strength is:

• ~5g powder per 250 mL water
• 1 cube per ~500 mL water (varies)

So for 1 cup lentils (needs ~750–950 mL liquid):

• Powder: ~15–20g
• Cubes: 1½–2 cubes

Salt warning: cartons and bouillon can be salty—taste near the end before adding extra salt.

User: So using stock is pretty expensive

So using stock is pretty expensive

Assistant: Yeah—carton stock/broth is the expensive way to do lentils.

Yeah—carton stock/broth is the expensive way to do lentils.

The move is to use just enough “stockiness” to flavor the pot, not pay for 2–3 cartons.

Here are the cheapest ways to get the same “rich” taste:

• Bouillon cubes/powder: cheapest per litre by a mile. Use 1 cube per ~500 mL (or whatever the label says).
• Half-carton + water: do 450 mL broth + 450 mL water for a 1-cup-lentils pot. Still tastes like “stock,” costs half.
• Water + flavor base (super cheap): sauté onion + garlic (and if you have them, carrot/celery) in oil first, then add water. It tastes way more “stock-like” than plain water.
• Tiny umami boosters: tomato paste (1 tbsp), soy sauce (1 tsp), or a pinch of MSG if you’re cool with it.

If you tell me how much dry lentils you’re using (1 cup? 2 cups?) I’ll give you an exact “cheap but still tasty” liquid plan.

User: How about part water and part stock

How about part water and part stock

Assistant: That’s the best compromise.

That’s the best compromise. Do it.

For lentil stew, these ratios hit the sweet spot:

• Budget-but-still-rich: 1 part stock : 2 parts water
• Noticeably stocky: 1 : 1
• Bougie / strongest: 2 : 1 (stock : water)

Concrete numbers (assuming 1 cup dry lentils and you want ~900 mL/g total liquid):

• 1:2 → 300g stock + 600g water
• 1:1 → 450g stock + 450g water
• 2:1 → 600g stock + 300g water

If you’re using 2 cups lentils (~1800 total liquid):

• 1:2 → 600g stock + 1200g water
• 1:1 → 900g + 900g
• 2:1 → 1200g + 600g

Pro tip: start at 1:2, then if it tastes thin, add a bouillon cube or a spoon of stock concentrate instead of pouring more carton money into the pot.

User: How much will that come down to

How much will that come down to

Assistant: Yep — if you dilute with water, the stock “cost per pot” drops a lot.

Yep — if you dilute with water, the stock “cost per pot” drops a lot.

Using No Name chicken broth $1.79 per 900 mL No Frills (and Campbell’s $2.00 per 900 mL No Frills):

If your pot uses ~900 mL total liquid (≈ 1 cup dry lentils)

1:2 (300 mL stock + 600 mL water)

• No Name: ~$0.60 worth of stock
• Campbell’s: ~$0.67

1:1 (450 mL stock + 450 mL water)

• No Name: ~$0.90
• Campbell’s: $1.00

2:1 (600 mL stock + 300 mL water)

• No Name: ~$1.19
• Campbell’s: ~$1.33

Real-life checkout reality

You still buy the whole carton ($1.79 or $2.00), but:

• at 1:2, one carton covers ~3 pots
• at 1:1, one carton covers ~2 pots No Frills

Also: Campbell’s is sometimes on sale for $1.69, which drops all those numbers proportionally. No Frills