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Chicken vs Vegetable Broth

I've always been surprised by how many otherwise vegetarian soups call for chicken stock as a base ingredient. Although I'm not vegetarian, I do like eating vegetarian sometimes, so I've been tempted to simply substitute veggie stock. But then it occurred to me, the flavor profiles of chicken vs. veggie stock are really different, so the chicken choice is likely intentional. Does substituting ruin the recipe? Do you ever consider them interchangeable?

asked by Phoenix Helix about 5 years ago
8 answers 26028 views
6f614b0c 899e 467f b032 d68711f70a39  2011 03 07 18 28 41 870
added about 5 years ago

Probably depends on the recipe. A brown chicken stock will be bolder than a light chicken broth. Same holds true with vegetable stocks. You can make a really hearty vegetable broth with lots of dried mushrooms, or a light broth using a classic French recipe... I would experiment! I'm sure you'll find a good all purpose vegetable broth that you can use for everyday.

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sdebrango

Suzanne is a trusted source on General Cooking.

added about 5 years ago

i like to use both interchangeably but it really depends on the recipe you are using of course. Vegetable broths can be just as flavorful as chicken broth here is a link to one Boulangere posted that sounds so delicious: http://www.food52.com/recipes...

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added about 5 years ago

Sometimes I find veggie stock to be sweeter than I'd like for a recipe. I prefer to substitute mushroom stock for a meat/poultry stock. I use this recipe, then portion and freeze: http://www.epicurious.com...

0dcfb05c 8a90 480f 8cf7 cbc33e9a6b5c  me
added about 5 years ago

I keep frozen cubes of both homeade all-purpose chicken and all-purpose vegetable stock on hand; in most recipes I find they are more or less interchangeable. If I am making a vegetable chili, however, I'd use the vegetable stock to keep the flavors purer.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 5 years ago

Sometimes I use them interchangeably, and sometimes not. The one time I find that veg stock really doesn't stand in well is in any soup to which cream or milk will be added. Yes, I agree with HLA that veg stock has an intrinsically sweeter taste, but also there is the fat factor. Even though I mostly defat my chicken stocks (I leave some behind for flavor), the cream and/or milk form much better flavor bonds with chicken stock's proteins and fats.

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added about 5 years ago

There is a stock in a box product by Imagine that I just bought, but haven't used yet, called No Chicken Broth. It's a veggie broth that is supposed to have the flavor profile of a chicken style stock, but without the chicken.

6f614b0c 899e 467f b032 d68711f70a39  2011 03 07 18 28 41 870
added about 5 years ago

Forgot to add: if I am out of either, I will sometimes substitute Miso...

9ed12a6a b9d2 4d9d 9def 48ceb8acfccc  phoenix
added about 5 years ago

Thanks everyone!