planbee

Substitutes for Chicken Broth

Common substitutes for chicken broth are Chicken Stock and Beef Broth, with ratios below.

Flavor CarrierMoisture

Substitutes (2)

  • Chicken Stock

    Strong fit

    1:1

    SauteingSlow CookSteamingRaw ColdDrinks

  • Beef Broth

    Good fit

    1:1

    BakingSauteingSlow CookSteamingDrinks

FAQ

What else is Chicken Broth known as?

Chicken Broth is known as chicken stock, broth, chicken bouillon, poultry broth, chicken consommé, and chicken bouillon liquid.

What does Chicken Broth taste like?

Chicken Broth is strong on umami, light on saltiness, light on sweetness, and light on fat richness.

What is the texture like cold?
  • Thin, watery liquid with a light golden color.
  • Slightly oily sheen on the surface from rendered fat.
What is the texture like reduced?
  • Stays thin and pourable unless reduced.
  • Reducing thickens it slightly and deepens color and savoriness.
How is Chicken Broth used in recipes?

Chicken Broth is use as the liquid base for soups, risottos, braises, and pan sauces. Adds savory depth without heavy fat or salt. Reduce it to concentrate flavor for gravies. Keep opened containers refrigerated a few days, or freeze in small portions for longer storage. Pairs well with garlic, thyme, onion, and bay.

Does water content matter?

Chicken Broth has high water content. Adds moisture; can thin batters or release liquid when heated.

Cooking methods

Works well

  • Baking

    Adds savory moisture to casseroles, stuffing, and savory breads. Keeps grains and bread from drying out. Won't add browning on its own.

  • Sauteing

    Use to deglaze the pan or loosen a sauce. Adds savory depth fast. Reduces down to concentrate flavor.

  • Slow Cook

    Builds the base for soups, braises, and stews. Long simmering deepens savory flavor without breaking down further.

  • Steaming

    Swap for water when steaming grains or vegetables to add savory background flavor. Absorbs into rice well.

  • Drinks

    Sipped warm on its own as a light savory drink, or used as a base for savory cocktails and broths.

Methods to avoid (3)
  • Frying

    Not used for frying. Too watery to fry in and adds no crisp texture.

  • Grilling

    Not a grilling ingredient. Can baste grilled meat to add moisture, but doesn't work as a cooking medium.

  • Raw Cold

    Rarely served cold. Fat can turn cloudy or solidify when chilled, so texture reads odd unheated.