I love homemade chicken stock, the warmth that the bubbling pot exudes, the gingery fragrance that fills the kitchen, and the golden brew that emerges. But frankly, I don’t always have time to make it and there's none in the fridge and freezer. In such times of chicken stock need, I reach for a can and doctor it up.
Please don’t be fooled into thinking that it’s okay to substitute western chicken stock for what’s used in Asian cooking. The additions of celery, carrot, parsley and other herbs create a ‘flavor profile’ that’s suitable for risotto, paella, and chicken noodle soup but not for wonton noodle soup or chicken and cellophane noodle soup. Before using canned chicken broth for Vietnamese food, I tweak it to give it an Asian flavor. In a pinch, here is how to mimic homemade stock closely.
First, choose a brand of broth that tastes like chicken and not much else. I’m a Swanson’s user. At Asian markets, those broths are good too. Try as I have, the organic chicken broths sold at most supermarkets have too strong of a celery/carrot/parsley flavor. I get the Swanson’s at Costco and select the full sodium kind. You’ll understand why very soon.
In a saucepan, dilute the canned broth with water in a ratio of 2 parts broth to 1 part water. For example, if you are starting with 3 cups broth, add 11/2 cups water. Start with about 10 percent more liquid than what you will actually need, as there will be some evaporation during the short simmering.
For every 4 cups liquid, add 2 quarter-sized slices of ginger and 1 scallion, cut into 3-inch lengths. Lightly smash these ingredients with the broad side of a cleaver or chef’s knife. If you'd like add some shrimp shells or a tablespoon of dried shrimp for a nice briny flavor. Any raw chicken bits (trimmed wings, for example) or leftover pork can be added for extra richness.
Bring the broth and water to a simmer, add the ginger and scallion, and simmer gently, uncovered, for 20 minutes. Strain and discard the solids. The stock is now ready to use.
Annie says
I'm a Swanson broth user too. It's so handy to have a case around for in case. Plus they come in really great when I want to make my 1,4,7 eggs--1 can broth, 4 eggs, 7 minutes, steamed. My quick fix meal and my kids love it.
Tuty says
Making home made stock is so easy and inexpensive. Since my family eats soups quite frequently and using the broth for sauces makes a difference in the final outcome, we practically can't live without it. In fact, during the cooler months, I make the broth about every other week. Sometimes, I throw in ham bone to make a superior stock (as the Chinese cookbook authors call it).
Jane says
Andrea, Thank you for all the wonderful recipes and cooking lessons! Could you please direct me to one of your responses which dealt with making a soup of
diluted chicken broth, fish sauce, lime juice, keffir limes leaves, etc. Many thanks!
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dick stein says
Hi Andrea,
If it's 2 parts broth to 1 part water shouldn't that ratio shouldn't the ratio be 2 Cups broth and 1-1/2 Cups water rather than 11-1/2? Probably a typo, I know, but we wouldn't want anyone saying "Man, that sure is a thin broth."
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Nica says
This is an easy and tasty recipe to use for stew, pasta, and more! You might also like to check other chicken broth recipes that I've found at http://www.chickenbrothrecipes.com.
Nica says
This is an easy and tasty recipe to use for stew, pasta, and more! You might also like to check other chicken broth recipes that I've found at http://www.chickenbrothrecipes.com.
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Ardham Erika says
Mmmmm... very impressive! This takes about shorter time than other chicken broths. Thanks for sharing.
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This is an easy and tasty recipe to use for stew, pasta, and more!
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