Chefs can substitute chicken stock with beef, vegetable, or lamb stock, or make their own at home. Different dishes may require specific types of broth. Water can also be used as a substitute, but may require longer cooking time. Bouillon cubes can also be used.
Chefs should choose the best chicken stock substitute with the specific dish they are preparing in mind. Substitutes can be made using beef or vegetable stock, making a stock at home, or using water. Stocks are interchangeable in most recipes and that means beef, vegetable or lamb stocks can often be used in place of chicken stocks. Some dishes are better suited to certain types of broth than others, however. Chefs can also stock up at home using common ingredients. In some cases it is also possible to replace the stock with plain or salt water.
The easiest way to choose a substitute for chicken broth is to substitute a different one. Most actions can be used interchangeably, so any action available from the chef will do. Beef broth, vegetable broth, lamb and veal can be used instead of chicken broth. Chefs may also choose to use a dehydrated bouillon cube in place of fresh chicken stock if possible. These cubes need to be mixed with water before adding to a dish.
Some dishes work better with some stocks than others. For example, mushroom risotto is often made with chicken broth as the primary liquid, but vegetable broth works well too. Beef, veal, or lamb stock wouldn’t work as well with this dish, so they shouldn’t be chosen to replace chicken stock. Chefs can look at different recipes for the dish and see if they use an alternative.
Vegetable stock can be used as a substitute for chicken stock and is easy to make. Chefs should chop two onions, two carrots, three celery stalks and one garlic bulb and add them to a large skillet. Seasonings such as salt and black pepper and herbs such as bay leaves can be added to the mix. Boiling water is poured into the pan to cover the vegetables and the mixture is left to cook for an hour. The flavors of the vegetables infuse into the water and create broth.
Water can be used as a substitute for chicken stock if no other options are available. Chefs may consider this option if they have more time to cook the dish and if there are a lot of flavors already present in it. For example, a dish containing onions, garlic, chicken, celery and mushrooms will create its own broth when cooked in water. The chef may have to leave the dish to cook longer than usual to allow the flavor to infuse into the dish, however.
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