Chicken base substitute?

Chicken base is a cheap way to create chicken stock/broth. If the recipe calls for 14.5 oz of water + chicken base, then you should be just fine with 14.5 oz chicken stock.

The only possible difference is you may need to salt it a bit, as base tends to be pretty high in sodium. If the recipe does not add much salt elsewhere, you may need to add some.

Chicken Base Substitute

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RE:

Chicken base substitute?

I have a recipe that I am making tonight that calls for 14.5 ounces of water and

2 teaspoons chicken base. I don't have chicken base. I have chicken broth and chicken stock. Can I use one of those instead and if so would I have to change the water amount?

Thank you!

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Hi Hotdam I´ve always used chicken base since my mom had a restaurant. It´s so much easier than buying or even making your own broth. I add it to my rice instead of salt. The only thing to consider is that chicken base already has salt.. so if your recipe calls for broth and salt, just omit the salt. Now if your recipe calls for 1/4 cup of chicken base, I would add one quart of broth. Hope this helps. Smiles2U

just replace the water with chicken broth or stock-its really just the same thing but if you want to in the future read below.

i make my own, it really is just a concentrated chicken broth and other herbs spices veggies. this is how I make mine: usually all the ingredients are roasted together but you can make a real quick one on the stove. if you dont have any extra chicken pieces like the fat or innards, you can cook down the chicken broth/stock it just takes longer.

chicken drippings, innnards, extra fat

at least 2 8 ounce cans chicken broth or stock

chopped garlic, carrots, celery, white onions

you can use like a 1/4 cup to 1/3 cup of the veggies.

thyme, oregeno, sage, salt, pepper

in a pan on medium high heat, brown the extra chicken parts, onion, celery, garlic and carrots. once the pan and the veggies start to brown, turn down the heat to medium. add in some chicken/stock so that all the ingredients are covered. add in any herbs you want. i do sage, thyme, oregeno, salt, pepper. let this cook on the stove for at least 20 minutes and let it stay around a light boil or simmer. once it has cooked down enough start tasting it. it is sap to be strong so you can leave it on longer or keep adding to it. I always add the juices from any pork or chicken i am cooking or have extra

when you like it, take it off the stove and strain it to get the chunks out. you can freeze extra for up to three months.

Base. Broth and Stock are about the same so I would use either the same way. But I would use Stock rather than Broth. personally it has more flavor