Chicken stock is a versatile ingredient that adds depth of flavor and richness to many dishes. From soups and stews to risottos and gravies, that subtle savory taste takes food to the next level. But what if you’re all set to cook and realize you don’t have any stock? Don’t worry, you have options! With a few simple swaps using ingredients you likely already have on hand, you can still achieve delicious results.
Why Chicken Stock Is So Important for Cooking
Before diving into substitutes, it helps to understand why chicken stock is so popular in the first place. Simmering bones, meat, and vegetables extracts gelatin, collagen, and essential nutrients, resulting in a liquid that provides:
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Rich, savory flavor Chicken stock concentrates the taste of the ingredients, adding incredible depth and umami to dishes This can’t be replicated with water alone.
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Mouthfeel and body: The gelatin gives a silky texture and viscosity that coats the palate. Stocks and broths have more body than water.
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Aroma: Chicken stock infuses food with appetizing, savory aromas that make dishes more crave-worthy.
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Versatility Chicken stock works in sweet and savory applications, from risottos to gravies Its neutral flavor complements most ingredients.
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Nutrition: Homemade stock delivers minerals like calcium, magnesium, and phosphorus extracted from the bones.
When choosing a substitute, it’s ideal to mimic as many of these qualities as possible. Let’s look at some easy options you probably have on hand.
7 Handy Chicken Stock Substitutes to Use in a Pinch
1. Vegetable or Mushroom Broth
Vegetable and mushroom broths are excellent substitutes, providing a similar savory flavor. Opt for low-sodium versions to better control seasoning. For added flavor, simmer with aromatics like bay leaves, parsley, or thyme. The vegetable notes pair especially well with lighter dishes.
2. Beef or Turkey Broth
For heartier recipes, beef or turkey broth mimics the rich, meaty notes of chicken stock. Be mindful of the bolder flavor. Dilute with water if too intense or use less salt. Turkey broth is ideal for dishes where you still want a subtle poultry taste.
3. Water + Flavor Boosters
In a pinch, use water combined with flavor enhancers:
- Bouillon cubes or granules
- Soy sauce or tamari
- Miso paste
- Dried mushrooms
- Tomato paste
- White wine or vinegar
- Dried herbs and spices
Start with small amounts and adjust to taste. The blend won’t have the body of real stock but provides a quick flavor punch.
4. Clam Juice
Believe it or not, clam juice works wonders in seafood recipes, imparting delicious briny flavor. Use in chowders, fish stews, and pasta with shellfish. It likely has enough salt, so adjust any added seasoning.
5. Canned Coconut Milk
Coconut milk makes an intriguing swap in Asian dishes. Simmer with ginger, lemongrass, lime leaves, and garlic for homemade “coconut stock.” Use the thickness to your advantage to create creamy soups and braises.
6. Tea or Coffee
Brewed tea or coffee lend subtle flavor to deglazing liquids or dishes with complementary ingredients. Black tea works with eggs; green tea with Asian recipes. Coffee is tasty with chilies or chocolate. Limit amounts since they can overpower.
7. Quick Homemade Chicken Stock
When you have a bit more time, quickly simmer chicken wings, bones, or scraps in water with veggies, herbs, and spices for 1-2 hours. Strain and use this real homemade stock. Freeze leftovers for future recipes.
Tips for Using Chicken Stock Substitutes
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Sauté aromatics like onion, garlic, celery, and carrots before adding the liquid.
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Simmer acidic ingredients like wine, tomatoes, or vinegar to cook off harsh flavors.
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For richer flavor, melt butter into the liquid or stir in a splash of cream at the end.
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Cook down mushroom soaking liquid or wine to concentrate flavors.
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Keep bouillon, tomato paste, and miso on hand for an instant boost.
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For soup, use broth and enhance with seasonings. For gravy, dilute bouillon in water.
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Reduce cooking liquid or finish pan sauces with a pat of butter or cream.
Sample Substitution Ratios
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1 cup chicken stock = 1 cup vegetable broth
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1 cup chicken stock = 1 cup water + 1 tsp bouillon + pinch of dried herbs
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1 cup chicken stock = 3/4 cup water + 1/4 cup white wine
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1 cup chicken stock = 1 cup mushroom soaking liquid
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1 Tbsp chicken stock = 1 tsp soy sauce + water to equal 1 Tbsp
With a diverse pantry, a little creativity, and proper seasoning, you can mimic the savory complexity of chicken stock in your cooking. Next time you realize you don’t have any stock, don’t despair. Just turn to your flavor boosters and whip up a quick substitute to save the recipe!
The Best Chicken Broth Substitutes
For a vegetarian substitute for chicken broth, a handful of dried or fresh shiitake mushrooms will quickly transform a plain pot of water into an umami bath. After boiling for 20 to 30 minutes, this earthy liquid can replace broth and stock in a pot pie, vegetarian gravy, and Thanksgiving stuffing. Or enjoy a cup of it in place of coffee to mix up your morning or afternoon caffeine routine. You could also add some hearty herbs like rosemary or thyme to bring out the flavor of the earthy mushrooms.
Freshly squeezed or from a bottle, the perkiness of citrus juice plays well with savory meals. Simply replace the broth with citrus juice and water in a 1 to 2 ratio. Then use to cook beans, creamy polenta, lots of seafood dishes, and this Rice and Smothered Cabbage Soup. Or add a splash of sweetness to fish-focused dishes, like risotto-style shrimp and grits and a spicy Jalapeno Corn Soup with Seared Scallops. Lemon is the most versatile but try grapefruit, lime, or lemon too. Plus, the acid in the citrus also acts as a natural deglazer to remove any stuck-on caramelized brown bits at the bottom of a pan.
Jam and Dried Fruit
Tomatoes may not belong in a fruit salad, but fruit definitely belongs in savory dishes (especially those starring tomatoes). Simply replace broth with water and 2 to 3 tablespoons of jam or finely chopped dried fruit. Apricots and cherries will work well with “meatier” dishes like this Persian eggplant stew, short rib chili, and chili gumbo. And plums or figs would play nicely with this borscht.
Just like mushrooms, tomatoes provide a natural source of umami. For something light, simply replace the amount of broth with half water and half diced, fresh tomatoes (or homemade tomato sauce). Or, boil water with a handful of dried tomatoes. Let them soak for 30 minutes and then remove the dried tomatoes and use the soaking liquid as is. Or keep the dried tomatoes in the pot and blend for super rich flavor. Then add your tomato broth—however you made it—to this red curry, carrot ginger bisque, and more borscht.
Break out the sachets before dessert and use them to boost the flavor (and intrigue) of your dish. Simply boil the same amount of water as broth and let the tea soak for 10 to 15 minutes, until infused. Use more delicate white tea for poached fish or bouillabaisse. Or go with mightier genmaicha for soba, ramen, or a twist on egg drop soup.
“Jus is just deeply reduced meat stock,” explains J. Kenji Lopez-Alt. “Typically a restaurant would make a basic veal and/or chicken stock. You’d then use that gelatin-rich stock and flavor it with browned trimmings from whatever meat you’re serving, then strain carefully multiple times, and slowly reduce.” It’s a decadent alternative to stock—and if you use jus in place of a lighter stock, the flavor will be much deeper. (To replace stock with jus, simply add hot water to the jus you have on hand.
If you have a lot of garlic and a lot of water, you can make garlic stock, which is another big little recipe from Emma Laperruque. In typical fashion, her recipes always make me think “why didn’t I think of that?” They’re simple, unassuming, and loaded with flavor. “A supremely savory vegetable stock that only needs one ingredient. And yes, that ingredient is garlic—two whole heads of it. When simmered with water and seasoned with salt, this extrovert ingredient goes from razor sharp to buttery smooth, a lot like caramelized onions. The result is oh-so soothing, with pools of savory depth,” she writes.
A New Way to Dinner, co-authored by Food52s founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
9 Easy Chicken Broth Substitutes
FAQ
What is a substitute for chicken stock?
Vegetable broth is an easy substitute for chicken broth—it has a very similar flavor and color and can be used as a one-to-one substitute.
Can I use water instead of chicken stock?
What do I use if I don’t have stock?
Substitute Stock with Plain Water – Water is the ideal substitute for stock and will extract all the main flavours in your soup without adding its own.Aug 15, 2024
What is the same as chicken stock?
Chicken stock and chicken broth are similar ingredients that exist on the same spectrum, and the terms are often used interchangeably, which can be confusing.Nov 22, 2024
What can I substitute for chicken broth?
Like when cooking rice or pasta. It’s not the best for soups and stews, where you need robust and distinct chicken flavor. Replacement: mix 1 tablespoon of melted butter with hot water and use as a 1:1 substitute for chicken broth – 1 cup for 1 cup. 10. White Wine Running low on chicken broth but have a bottle of white wine lying around?
Can I use chicken stock instead of chicken broth?
Before you run out to the grocery store, read on to find a chicken broth swap that you already have in your kitchen. Of course, chicken stock is an easy switch and is often considered interchangeable with chicken broth. But the other options might surprise you!
Can I use chicken stock if I don’t have chicken stock?
Chicken stock is a common ingredient used in many recipes to add depth and flavor to dishes. However, if you find yourself in a situation where you don’t have any chicken stock on hand or you’re looking for a vegetarian or vegan alternative, there are several substitutes you can use. Let’s explore some options: 1.
What can I substitute for chicken stock?
Veggie bisque can be used as a substitute for chicken stock. To prepare this broth, add one sliced onion, carrots, slices of celery, and a bay leaf to a pot of water. Boil the mixture for a few minutes and then add garlic salt, butter, and onion powder. Boil until the mixture is reduced.
Can juices be used instead of chicken stock?
Juices can be used instead of chicken stock for some recipes. However, you must be careful when using juices as substitutes because they are not as versatile as other substitutes. Some juices that can be used to flavor your food include apple, orange, cranberry, and white or traditional grape juices.
Can you use bouillon cubes as a chicken stock substitute?
Bouillon cubes can be used as a chicken stock substitute when chicken stock is unavailable. To prepare one cup of stock, add one bouillon cube to a cup of water and simmer the mixture until the cube dissolves completely. Use this broth as a substitute in your recipe.