Jake Harper
Chicken stock is a common ingredient in many recipes, but what do you do if you don't have any on hand? Fortunately, there are several substitutes that can be used in its place. One simple solution is to use water, which can serve as a functional ingredient in its own right, especially in soups, stews, sauces, and braises. However, when using water, it is important to aggressively season the cooking liquid and consider adding flavor boosters such as white wine, Parmesan rind, soy sauce, or miso paste. Another option is to use bouillon cubes, which can be diluted in water to create a concentrated stock. Vegetable broth is also a suitable substitute, as it has a similar flavor and color profile to chicken broth. For smaller quantities of broth, dry white wine can add a flavorful acidic note to a dish, especially when deglazing a pan or thinning out a sauce.
| Characteristics | Values |
|---|---|
| Substitutes for chicken stock | Water, bouillon cubes, vegetable broth, turkey broth, dry white wine, chicken base, butter, instant ramen flavor packet, gelatin, vegetable stock, jus |
| How to use bouillon cubes | Check the container for the number of cubes per volume of water |
| How to make vegetable broth | Take water, add chopped vegetables, simmer for 3 hours to 30 years, strain into containers |
| Flavor boosters | Splash of white wine, old Parmesan rind, splash of soy sauce, dollop of miso paste, aromatics (onions, garlic, celery, herbs) |
| How to make jus | Use gelatin-rich stock, flavor with browned trimmings from the meat, strain carefully multiple times, slowly reduce |
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What You'll Learn
Use bouillon cubes
If you don't have chicken stock, you can use bouillon cubes as a substitute. Bouillon is a concentrated flavour enhancer available in both powdered and cubed form. It is made by dehydrating chicken stock and is designed to be diluted with water.
To use bouillon cubes, follow the instructions on the package. Generally, one cube is mixed with one cup of boiling water. You can adjust the concentration according to your taste preferences. Stir the mixture until the bouillon dissolves, and you will have a broth ready to be used in any recipe.
Bouillon cubes are a convenient and cost-effective way to add rich, savoury notes to your cooking. They are versatile and can be used in soups, sauces, pan-fries, and more. They can also be used as a seasoning blend or marinade.
It is important to note that bouillon cubes tend to be very salty, so be mindful of the amount you use and adjust the seasoning in your recipe accordingly.
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Substitute with water
Water can be a more than acceptable replacement for chicken stock in most soups, stews, sauces, and braises. In fact, many hearty soups with relatively long cook times, like minestrone, are full of aromatics and flavour-lending ingredients like bacon, onions, and garlic. These infuse the water with their flavour and produce a clean-tasting broth all on their own.
However, if you are looking to add a little more flavour than plain water, you can try a cup of water plus a tablespoon of butter for every cup of chicken broth. The butter will help create a richer flavour than just water alone, though you will probably have to adjust for salt, pepper, and other seasonings to compensate. This swap isn't recommended in recipes where chicken broth is the main ingredient since it lacks the full savoury flavour profile. You can add the water and butter together or use the water to deglaze and add the butter at the end to finish the dish and give it a rich flavour.
You can also add flavour boosters like a splash of white wine, an old Parmesan rind, a splash of soy sauce, or a dollop of miso paste into the mix. Additionally, increasing the quantity of aromatics in a recipe—onions, garlic, celery, herbs, etc.—goes a long way in building flavour. Just make sure you give the ingredients time and space to release their flavours by simmering slowly and gently.
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Try vegetable broth
If you don't have chicken stock, you can try vegetable broth as a substitute. Vegetable broth is a great option for vegetarians and vegans or if you are simply looking for a substitute for chicken stock. It is also simple to find in stores or make at home.
Vegetable broth is made by simmering vegetables in water, which releases their flavour. You can make your own vegetable broth by adding chopped vegetables to water and simmering for anywhere between three hours and several days, depending on how intense you want the flavour to be. You can also add a bouillon cube to the broth to add salt and enhance the flavour.
Vegetable broth can be used as a base for soups, sauces, risottos, and quick soups. It is also suitable for thinning out sauces and cooking plain white rice or grains.
If you are making a vegetarian soup, vegetable broth is an excellent substitute for chicken broth. You can also add aromatics such as onions, garlic, and celery to enhance the flavour of the broth. Additionally, you can include a Parmesan rind to add umami and fat to the soup.
Overall, vegetable broth is a versatile and flavourful substitute for chicken stock that can be easily found in stores or made at home.
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Use chicken broth concentrate
Chicken broth concentrate is a great alternative to boxed chicken stock. It is cheaper, lasts longer, and is more convenient than its liquid counterpart. Here are some reasons why you should use chicken broth concentrate:
Cost-Effective
Concentrates tend to be less expensive than liquid broths because you are not paying for the transportation of water. A carton of liquid broth typically weighs 2 pounds and yields 4 cups, whereas an 8-ounce jar of concentrate yields 38 cups. By using your own water, you can save money and reduce waste from half-used boxes of broth.
Long-Lasting
Chicken broth concentrate lasts much longer than liquid broth. An opened jar of concentrate can be stored in the refrigerator for up to two years, whereas liquid broths have a shelf life of only two weeks once opened. With concentrate, you can reconstitute only the amount you need, reducing waste and making your food budget go further.
Customizable
Chicken broth concentrate allows you to control the strength and saltiness of your broth. If you find the broth too salty, you can scale back on the amount of concentrate used per cup of water, reducing the saltiness without sacrificing flavor. This customization is especially useful if you are watching your sodium intake or prefer a milder broth.
Space-Saving
Chicken broth concentrate takes up less space in your pantry or refrigerator than multiple cartons of liquid broth. The compact size of the concentrate jars makes them easy to store and ensures you always have broth on hand without taking up valuable storage space.
Convenient
Chicken broth concentrate is convenient for those who don't want to make their own stock from scratch but still want a flavorful broth. It is perfect for busy cooks who want a quick and easy way to add rich chicken flavor to their recipes without the hassle of dealing with bulky liquid broths or the time-consuming process of making homemade stock.
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Freeze excess stock
If you have excess chicken stock, freezing it is a great way to preserve it for later use. It is a straightforward process that requires little extra equipment. However, it can take up a lot of space in your freezer, so consider the available space before deciding to freeze your stock. Here are some steps and tips to guide you through the process:
Firstly, decide on the containers you will use for freezing. You can use various plastic or glass containers specifically designed for freezing. Silicone ice cube trays are also a popular option, as they create small, easily manageable portions. If you don't have special containers, you can use quart or gallon-sized zip-top bags. Just remember to fill them halfway, seal them, and remove as much air as possible before laying them flat to freeze.
When using containers, leave about an inch of headspace at the top to allow for expansion during freezing. Wipe the rims of the containers clean before sealing them. If using jars, centre the hot lids on the jars and apply the bands, tightening them only fingertip-tight to prevent over-tightening.
If you plan to freeze your stock in larger portions, consider using bread or muffin pans, especially those made of silicone. These typically hold 2-3 cups each. Simply freeze the stock in these pans and then release the frozen blocks into zip-top bags for easier storage.
For those with pressure canners, you can process your filled jars at 10 pounds of pressure for 20 minutes (pints) or 25 minutes (quarts). Allow the canner to cool down naturally, then remove the jars and let them stand for 24 hours to check for a proper seal. This method gives you a shelf-stable product that can be stored at room temperature.
Freezing excess chicken stock is a convenient way to ensure you always have some on hand for future recipes. By choosing the right containers and following these steps, you can make the most of your freezer space and enjoy the benefits of having homemade stock readily available.
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Frequently asked questions
Water can be used as a substitute for chicken stock. It is a functional ingredient on its own and can be used as a base for soups, stews, sauces, and braises.
Season the water aggressively with salt and pepper. You can also add flavor boosters like white wine, Parmesan rind, soy sauce, or miso paste.
Yes, bouillon cubes can be used as a substitute for chicken stock. They are made to be diluted in water and can be used in a ratio of 1 cube to 8 oz of water.
Yes, you can use vegetable broth or stock as a substitute for chicken broth. It has a similar flavor profile and can be used as a one-to-one replacement.
You can make your own chicken stock by boiling chicken bones with water, vegetables, and spices. Alternatively, you can use chicken broth concentrate or base, which can also be dissolved in water.
