Chicken Stock can be used effectively instead of chicken broth. You will get a similar taste.
Yes, but the flavor will be different...natch
If you are trying to minimize the fishy taste in your soup/stew/chowder then, Yes you can substitute part of all of the fish stock with chicken stock/broth or vegetable stock/broth.
Yes. The only difference is the way the broth is simmered. When making broth you use the whole chicken whereas stock you use the bone. The only time it would make a difference is when you are using it to degalze a pan. Unlike broth, stock will bind with the dripping to create a sauce.
I use McCormick's All-Vegetable Chicken Bouillon cubes....no meat, but has a nice flavor. They also come in All-Vegetable Beef cubes. They disolve quickly in hot water and can be used anywhere you'd use chicken (or beef) broth.
Good question! If the stock is a light golden color, it's ok. If the stock is a dark yellow or brown, don't use. This would be if you are using turkey or chicken broth. If you are working with beef stock, a tan color is ok. If it is a light brown, that's ok as well. If the beef broth is dark brown or a very oddly colored black don't use. Beef broth is darker then turkey or chicken stock.
i want chicken broth
Physically yes. There isn't very much of a chemical difference between the two (i.e. your dish won't explode if you substitute beef for chicken). However, your dish will taste very different, as beef broth is generally heavier and saltier tasting.
Chicken broth that has the water taken out of it before it is canned so that after it is purchased the buyer can put the water back in, or dilute it, which essentially makes the product easier and cheaper to sell than the original full water content broth as well as making it more flavorful by condensing it,
You can use canned chicken broth, canned chicken and canned vegetables.
If the chicken broth has not yet been opened, you can actually use this chicken broth up to a year after the pull date. If it has been opened, around 5 days.
Don't substitute bouillon cubes for chicken stock in cooking, you won't like the results. Chicken stock is made by cooking roasted chicken bones, sometimes in broth, and reducing until there is a flavorful base which is often used for gravies, soup stock and the like. Bouillon cubes on the other hand are intensely salty and the chicken flavor in them is often artificially derived (and it tastes like it, too). There's really no comparison. Use canned broth if you have to, or commercially produced stock, there are even some reduced soup bases you can buy at places like Smart and Final if you have to, but don't use bouillon instead. The taste is wrong, and its way too salty.
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Chicken broth powder is not that healthy, but it is also not bad for you. Many people use to flavor soups and even vegetables.
you can use it in soup or broth :) i think