Chicken broth is one of those bases always present for soups, sauces, stews and more. I bet, however, that I can impress you with at least one new use for this versatile ingredient.
Before starting, let’s clarify something: chicken soup is different from chicken soup. Both are made of chicken, but the broth is made of bones, which gives a richer sensation in the palate. Soup, on the other hand, is made more with meat. So if you have time for homemade activities, try this great chicken broth recipe. If pressed for time, you can even make chicken stock in a clay pot.
If you are like most of us and have trouble finding time to prepare food at home, much less for extras like your chicken stock, just use canned chicken broth (low sodium, of course, it’s healthier). You can imitate boiling broth in canned broth with carrots, onion, celery, and spices such as dried parsley, bay leaf, and pepper.
And for all vegetarians, they can substitute chicken broth with vegetables, in all these uses. Try this recipe for homemade vegetable broth. (See also: Delicious cocktails with only two ingredients)
Rice and grainsGrains are an important part of any diet because they provide the carbohydrates that serve as the body’s main source of energy. When you cook, increase the flavor of these carbohydrates by including chicken broth.
1. White rice
Add flavor and dimension to plain white rice by substituting water for chicken broth. The general rule for cooking long-grain white rice is two liquid parts (water or broth) for one part of rice. Bring the broth to a boil, add ¼ teaspoon of salt, 1 tablespoon of butter (optional) and 1 cup of rice; cook over low heat, covered, for approximately 15 minutes until all the liquid has been absorbed.
Risotto is rice with a lot of liquid. More specifically, it is generally Arborio rice (although there are some more expensive varieties that you can use), in which you stir large quantities of broth to extract the starch from the rice. The resulting mixture is creamy, delicious and ready to receive any amount of ingredients, from goat cheese to mushrooms and shrimp. The possibilities are endless!
Couscous is a form of wheat pasta (known as semolina) traditionally served as a bed under stews. It originated in North Africa. All the couscous that I have seen sold in the USA. UU It has been pre-cooked steamed and dried, which means that it only takes a few minutes to prepare it.
Make this wonderfully textured dish even more delicious by replacing it with water. Boil 1½ cups of broth, add 1 cup of couscous, cover and remove from heat. Wait five minutes and voila! Substitute water stocks in any of these 12 Real Simple Couscous recipes.
Polenta, which is essentially the same as the semolina that is found mainly in the southern states of the United States, is simply ground corn flour boiled in water. Substituting chicken broth with water gives this versatile garnish just the boost it needs to make it irresistible to everyone. Try this super easy polenta recipe from Foodnetwork.com, replacing water with water. Or try this fried polenta recipe, which requires reservation in the original recipe.
A good sauce is like a striking accessory: it has the potential to make a simple plate of Jane on a main course to die for. Dress your dishes with one of these basic sauces. The possible variations are endless! (See also: Spending good money after bad weather).
I’ve been making versions of this as a sauce and a soup base for years and recently I learned the name. Honestly, I can not say I know how to pronounce it, but I can say that it is one of the most versatile things in the great world of food. Making velouté begins with a basic roux (flour and butter), which is then thick with broth. That’s. Once this is done, you can try any number of variations, including the addition of white wine, tomato puree or vinegar to satisfy your taste.
6. Bercy Sauce
A Bercy sauce is one of those velouté variations I mentioned earlier, but this is perfect for fish and other seafood dishes. It is also lighter than a basic velouté sauce. There are many variations on the Bercy sauce recipe floating in the interwebs, but my favorite consists of ¼ cup of flour, 4 tablespoons of unsalted butter, 2 chopped shallots, 1 cup of chicken broth and 1 cup of white wine. Add broth and wine to a saucepan, and reduce by half (this will take approximately 40 minutes). In another saucepan, make a roux by mixing the
flour and butter over low heat. Stir frequently; Add the shallots after 20 minutes, and continue stirring. Once your stock and wine are reduced, add the roux. Season to taste and enjoy it!
7. Alfredo low fat
This light version of a classic Alfredo sauce also looks a lot like the velouté described above (see, I said it was versatile!), But it includes milk and Parmesan cheese, making it more creamy than velouté. The light Alfredo is also incredibly easy: simply combine milk, broth, flour, salt and pepper, and heat over low heat. Add the cheese and you will be ready for anything. Anything that involves eating Alfredo sauce, that’s it.
Marinara, like Velouté, can be varied in many ways to match your preferences or to make use of what you have at hand. This tomato-based sauce is traditionally made with white wine, but for an attractive flavor, substitute the chicken broth. Simmer a large batch and combine it with spaghetti, gnocchi, aubergine a la parmigiana or lasagna.
For those who are not intimately familiar with curry, the term refers to a variety of dishes of Southeast Asian origin that include some variation of a mixture of spices and herbs. The curries can be “wet” (consisting of spices incorporated into a sauce) or “dried”. Although I can not claim that I am an expert in curry dishes, I can attest to the fact that I have loved all sauce-based sauces. Curry dish that I’ve tried. One of my favorites is chicken curry. Rachel Ray, of Food Network’s fame, has an especially accessible recipe for chicken curry. For now, you know the routine: substitute the broth for that kicked flavor.
The beauty of stock-based soups is that they taste good without overwhelming you or filling your waist as much as cream-based soups. Make a batch and freeze half for later! (See also: how to obtain additional income through private tutoring)
10. Hot and bitter soup
The bittersweet soup is a trusted companion for all Chinese main courses. It is light, airy and is the perfect prologue for a hearty meal. Use chicken broth as a base for yours to improve the flavor. This recipe for bittersweet soup requires bamboo shoots, which are usually sold as canned in the ethnic food aisle at your local grocery store, but you could try substituting them with asparagus or coconut sprouts.
11. Chicken soup with noodles
One of the only reasons why I do not escape to live in the Caribbean every year when the weather in the northeast inevitably plunges into cold, wet and snow is the knowledge that I will be comforted by things like fires and chicken Noodle Soup. Make your own at any time of the year and take advantage of the sensation of heat, low calories and the possible health benefits it entails.
12. Escarole and white bean soup
Escarole, a variety of escarole that is less bitter than its cousins, serves as a copious pair of white beans in this soup rich in antioxidants and proteins. To make this soup quick and easy, sauté two cloves of garlic in two tablespoons of olive oil for 15 seconds, add one pound of endive and continue cooking for two minutes. Add four cups of chicken broth, one cannellini can and a pinch of Parmesan cheese. Cover and simmer for about five minutes, and enjoy it!
13. Pumpkin soup
Pumpkin is known as winter squash and is usually available in grocery stores from late fall through winter. However, it can also be found in many grocery stores already peeled and cut into pieces in the freezer section. Pick up a pack yourself this summer and prepare a delicious pumpkin filling soup with just five simple ingredients (not counting butter and salt).
Now that the summer has passed, most people are reluctant to spend their afternoons hunched over a hot stove. So, the wonderful invention that is gazpacho, cold tomato soup that can be prepared and consumed without the help of heat! This recipe for gazpacho requires beef broth, but sub in chicken broth for (what I consider to be) better flavor. You can store it for up to five days in the refrigerator. For a lovely party idea, serve small portions of gazpacho in plastic cups, topped with a shrimp on a toothpick.
Minestrone is a tomato-based soup that is characterized by the inclusion of red beans (and their omnipresent presence in Olive Gardens around the world, I should add). Make your own at home with Ellie Krieger’s recipe (through FoodNetwork.com), which requires six cups of chicken stock (replacing them with broth, of course).
16. Chowder of clams
I grew up believing that there were only two types of clam chowder: New England style (cream-based fish soup) and Manhattan-style (tomato-based fish soup). However, Wikipedia tells me that I am wrong and that there are five types of this dish loaded with mollusks. Try making each of the five main varieties, or do the same as me, and stay with your favorite: mine is the New England clam chowder, although I do not like the extra calories that accompany the cream base. This recipe for New England clam chowder, however, manages to maintain the classic flavor while replacing part of the cream with chicken broth, thus providing the best of both worlds.
Because they are typically salty, comfort foods often include chicken broth. Although the traditional recipe does not require actions, however, you can almost always change the broth for another ingredient. This has the double benefit of making a recipe exclusively yours and improving the taste.
17. Chicken meatballs
Dumplings are one of those good old comfort foods. After all, who does not like hot dough balls? Cook yours in chicken broth to get tastier meatballs. One of my favorites is this recipe from Rachel Ray. Pressed by time? Try the recipe for chicken and meatballs in the slow cooker, replacing half the water with broth.
18. Bread pudding
Bread pudding, like stews, is a simple and tasty solution to leftovers that you do not know what to do, but do not want to throw away. At the end of the week or after a dinner, throw the leftover bread (approximately four cups, to be exact) and the cheese (approximately one cup) in a bowl with two tablespoons of olive oil, add some own add-ons to choose from (the Bacon and sautéed onions are always winners in my book), and put in a greased 9 × 9-inch pan. Pour a mixture of six eggs, a cup of milk and a cup of chilled chicken broth over the bread mixture. Add salt and pepper to taste. Bake for one hour at 375 degrees, and bury!
19. mashed potatoes
According to this recipe for mashed potatoes, the secret to heavenly mashed potatoes is to use Yukon golden potatoes instead of russets. Although the recipe calls for crushing the potatoes with a mixture of butter and cream, substitute a cup of chicken broth (more or less to achieve the desired consistency) to save fat and calories and at the same time achieve perfect potatoes.
Sauce made with effortless drips, dress up any barbecue and evokes memories of holiday dinners at any time. The drip sauce can be prepared with cornstarch or flour as a thickening agent. To finish with two cups of sauce, you will need approximately two tablespoons of drips. Add two tablespoons of flour or corn starch to the grains in a skillet over medium-high heat, and slowly mix around two cups of broth. Once thickened (approximately five minutes), add salt and pepper to taste, remove from heat and serve. See Simply Recipes for more detailed instructions on corn starch and flour-based salsa.
Stuffing, like bread pudding, is a perfect way to use leftover bits of bread. This filling recipe requires a loaf of stale French bread, an onion, four stalks of celery and a cup of chicken broth. Sauté the chopped onion and celery in ¾ cup of butter over medium-high heat until tender, then season with salt, pepper, and seasoning for poultry. Add bread cubes and chicken broth, pour into a pan and bake for 30-40 minutes at 350 degrees.
Chicken and rice casserole is the quintessential American food for a large family. Try it with another American icon, Betty Crocker. This recipe for casserole requires peppers and chopped almonds but could be easily modified to include the ingredients you prefer, such as bacon, corn or broccoli. Replace the chicken broth cup with chicken stock to obtain a creamy consistency.
23. chicken pie
One of my favorite dishes of all time is the chicken pie: not only is it convenient if it is prepared or bought in advance, but it also includes many proteins and vegetables. A very easy homemade recipe can be found through Pillsbury. Again, substitute it for broth and feel free of sub in fresh vegetables for the frozen one that is requested in the recipe. Notice how salsa is a variation of the classic velouté described above.
These uses for chicken broth were simply too marvelous to omit, but they do not fit into any category either inside. In other words, they are in a league of their own!
24. Steamed vegetables
Everyone knows that doctors and health experts recommend that we eat more vegetables every day. Steam the vegetables by placing them in a steaming basket in a larger pot containing approximately 2 inches of boiling broth. Steaming some vegetables helps them retain more antioxidants than any other cooking method.
25. Sauteed vegetables
Stirring vegetables is like sautéing, only at very high heat. The recipe for this Campbell’s kitchen consists of stuffing the sautéed vegetables with a thickened sauce consisting of a cup of chicken broth and a tablespoon of corn starch and soy sauce.
Do you have any other ideas for novel and tasty ways to use chicken broth? Share your opinion in the comments!