Turning home made chicken stock into broth
I made chicken stock and froze it in an ice cube tray. I now want to use it to make chicken broth for a recipe. The recipe calls for 2 cans of broth (around 4 cups of broth total) so how many 'cubes' of stock should I use?
Best Answer
If you are just going to season your stock (according to the formula "broth = seasoned stock"), simple math will suffice:
4 cups = 32 * 1/8 cups -> 32 of your cubes.But if you are planning on using the stock and re-boil it wit fresh meat and vegs you should consider using more stock, because you will have to calculate for evaporation. Depending on your habits (do you cover your pot, how long are you boiling it) I'm guesstimating between 10% and 20% extra. If you end up with too little, you should be fine with a dash or two of water without compromising the results.
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Can you convert stock to broth?
Can you Substitute Broth and Stock? Yes, broth and stock are interchangeable in most recipes. Because stock is made from the bones and cartilage, it contains more collagen which results in a slightly richer texture than broth.Is chicken stock as good as broth?
Stock has a richer, deeper flavor and mouthfeel, making it better at adding body to a dish, whereas broth might be a better choice when you want to let other flavors to shine.What do you do with chicken after making stock?
Put the meat in an airtight glass container.Let it come to room temperature before storing it in the refrigerator, where you can keep it for up to three days. You can also use it immediately. Place all of the bones, skin, juices, and everything else back into the pot to continue making chicken stock.What happens if you boil chicken stock?
The hotter you cook the stock, the faster you convert collagen into gelatin. Cooking low and slow gives you good conversion while preventing fat, minerals and other gunk from emulsifying into your stock. Boiled stock will be cloudy, greasy and have a lower yield.The Ultimate Guide To Making Amazing Chicken Stock
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