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Substitutes for Chicken Stock

Common substitutes for chicken stock are Chicken Broth, Beef Broth, and Mushroom, with ratios below.

Flavor CarrierMoistureAcid

Substitutes (3)

  • Chicken Broth

    Good fit

    1:1

    SauteingSlow CookSteamingRaw ColdDrinks

  • Beef Broth

    Good fit

    1:1

    BakingSauteingSlow CookSteamingDrinks

  • Mushroom

    Okay with tweaks

    1:1

    BakingSauteingFryingSlow CookGrillingSteaming

FAQ

What else is Chicken Stock known as?

Chicken Stock is known as chicken broth, poultry stock, chicken bouillon, chicken base, stock, and chicken bouillon liquid.

What does Chicken Stock taste like?

Chicken Stock is strong on umami, light on saltiness, light on sweetness, light on acidity, light on pungency, and light on fat richness.

What is the texture like cold?
  • Thin, watery liquid with a light golden color.
  • Small flecks of fat may float on top when cold.
What is the texture like reduced?
  • Stays thin and pourable unless reduced.
  • Reducing thickens it slightly and deepens the color.
How is Chicken Stock used in recipes?

Chicken Stock is the backbone for soups, braises, risottos, and pan sauces. Use it instead of water anywhere you want savory depth. Reduce it to concentrate flavor for gravies. Keep refrigerated up to five days or freeze in batches. Pairs well with onion, thyme, garlic, and white wine.

Does water content matter?

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

Cooking methods

Works well

  • Baking

    Adds savory depth to savory pies, stuffings, and bread doughs. Use in place of some water for richer flavor.

  • Sauteing

    Deglazes pans and loosens fond fast. Reduces quickly to build a savory base for sauces.

  • Slow Cook

    Builds body and savory depth over hours. Base for soups, braises, and risottos.

  • Steaming

    Swap for water in steaming liquid to add savory flavor to vegetables or dumplings.

  • Drinks

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

Methods to avoid (3)
  • Frying

    Not used for frying. Too watery to fry in or coat food with.

  • Grilling

    Not used directly on the grill. Can baste meat to keep it moist.

  • Raw Cold

    Rarely served cold. Fat can look cloudy or separate when chilled.