I wouldn’t say I like canned or cubed broths. They can be too salty, and sometimes it is impossible to make from scratch. This is why I often cook without stock and broth. Sometimes, I run out of store-bought chicken broth and don’t have the time to replenish my stock before I start cooking.
Many recipes call for stock and broth. You might be wondering how that is possible. I use simple mixtures of water and fresh ingredients to make flavorful broth substitutes for recipes that call for chicken stock, vegetables, beef, or other meats. This allows me to control the final result of the dish. Paul Bertolli is a good example of what I mean.
So whether you are in a state of forgotten-ingredient-panic or want to cook creatively, take a look at this list of chicken broth substitutes and see how you can save dinner with a few easy swaps.
Remember to add fresh herbs and spices to your dish. Mixing different ingredients (e.g., citrus + scraps or mushrooms + tea, tomatoes and wine) will give it a richer taste. Even if you use stock or broth, these ingredients can be added to give it an extra kick of flavor.
The Best Chicken Broth Substitutes
Mushrooms
A handful of fresh or dried shiitake mushrooms can be used to make a vegetable substitute for chicken broth. This earthy liquid can replace stock and broth in a pot pie, vegetarian gravy and Thanksgiving stuffing. You can also enjoy it with coffee for a refreshing change in your morning or afternoon caffeine routine. To enhance the earthy flavor, you could add rosemary or thyme.
Citrus Juice
Citrus juice can be purchased fresh or in a bottle. It pairs well with savory dishes. You can replace the broth with water and citrus juice in 1 to 2. You can then use the broth to make beans, creamy polenta, many seafood dishes, and this rice and smothered cabbage soup. You can also add sweetness to fish-focused dishes like risotto-style shrimp and grits or a spicy Jalapeno corn soup with seared scallops. The most versatile ingredient is lemon, but you can also use grapefruit, lime or lemon. The acid in citrus acts as a natural deglazes, removing any caramelized brown bits stuck to the bottom of a saucepan.
Jam And Dried Fruit
Although tomatoes may not be appropriate for a fruit salad or other savory dishes, they are a good choice for starring tomatoes and other savory dishes. You can replace the broth with water, 2 to 3 tablespoons jam or finely chopped dried fruits. Cherries and apricots will be great with “simpler” dishes such as Persian eggplant stew or short-rib chili and chili soup. This borscht would be great with plums and figs.
Tomatoes
Tomatoes, just like mushrooms, are a natural source of umami. You can make a light version of the broth by adding half water to half-diced fresh tomatoes or homemade tomato sauce. Boil water and add a few dried tomatoes. Allow them to soak for 30 minutes. Then, take the tomatoes out and let them cool. For a richer flavor, you can keep the tomatoes in the pot. Add your tomato broth. However, you made it to this red curried, ginger bisque and other borscht.
Wine
You can replace the broth with 1/4 to 1/2 cup water and 1/4 to 1/2 a cup of wine. White will brighten this Passatelli (add lemon juice, too), and Broccoli and Lemon and Parmesan soup. Red wine adds an earthy, rich flavor. It’s a common ingredient in many ragu recipes. It’s in many ragu recipes!
Tea
The sachets can be used to enhance the flavor and intrigue of your dessert. Let the tea steep for about 10 to 15 minutes in the same amount as the broth. For poached fish, you can use more delicate white tea or Bouillabaisse. You can also use a stronger genmaicha to make soba, rice or a twist of eggdrop soup.
Jus
J. Kenji Lopez Alt explains that “Jus” is simply a deeply reduced meat stock. A restaurant might make basic chicken or veal stock. The gelatin-rich stock would then be used to flavor the stock with browned trimmings of any meat. To replace the stock with the jus, you can add hot water and a little water to any jus you have.
Garlic Stock
Garlic stock can be made if you have lots of garlic and a lot of water. This is another great recipe by Emma Laperruque. Her recipes are simple and unassuming but packed with flavor. A supremely flavorful vegetable stock that requires only one ingredient. Yes, that ingredient is garlic. Two whole heads. This extrovert ingredient turns razor-sharp to buttery smooth when simmered in water and salt. It tastes a lot like caramelized onions. She writes that the result is soothing and has savory depths.
