Chicken base
Source of Recipe
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> Canned broth (stock), homemade stock, bullion cubes/granules and
base pastes
> are not all the same thing, but they are often used
interchangably. Whether
> they're real, or powdered stocks, each one has its advantages and
> disadvantages, and it's up to you to weigh the pros and cons of
each type.
>
> One type of chicken base is granulated chicken boulion. It comes
in a jar.
> Chicken base is also a concentrated flavor paste sold in larger
supermarkets
> and gourmet stores. Many restaurant supply outlets carry them, as
do some
> specialty stores. They can also be bought online.
>
> Chicken base is most often used for soups, sauces, and gravies,
but there are
> a lot of other things it can be used for. Other uses include
using it in
> rubs, marinades, and bastes for ground meat, flavoring vegetables,
salads, &
> salad dressings; in Sautés & stir-fries; as a dip added to
mayonnaise, sour cream
> or yogurt; enhance
> potatoes, pastas, rice, & grains or to season eggs, omelets, and
quiche.
>
> You will often see homemade stock recipes made from bones and
veggie scraps.
> You can make a better tasting stock by taking a chicken breast,
celery root,
> 3 carrots, one onion cut in half (not peeled). Put all in cold
water and bring
> to a boil. Simmer for 1 hour. Remove foam from pot from time to
time; run
> soup through a strainer, then put back on stove and cook until it
reduces to 1/2.
> The chicken can be reserved for another use.
>
> The best product for making stocks, if not making them from
scratch, is base
> paste.
> The paste products can seem expensive, but a teaspoon of the paste
will make
> a cup of rich stock. They're convenient to use; simply add them
into warm or
> hot liquids. They're more economical than canned stock, and
they're also less
> time consuming to make than home-made stock. One 8-ounce (1/2
pound) tub of
> chicken base usually yields 2 1/2 gallons of stock. This is the
equivalent of
> over 22 of those 14 oz. cans of broth that you purchase in the
supermarket.
>
> The main difference between the bullion granules and the base
pastes is the
> flavor. Concentrated stock is actually a true bouillon. This is
stock that has
> been produced from bones, end pieces, and leftovers and then
condensed.
> Hence, its lighter flavor. Chicken base paste usually is made
from cooking a whole
> chicken in water and sometimes even vegatables. The result is
flavor from
> meat and vegetables-not leftovers. De-hydrating a meat product is
one sure way
> to forfeit the natural flavor of a product.
>
> Also available on the market are fat-free versions. However, you
should be
> aware that the fat has been removed from these and extra
sugar/salt has been
> added to make up for the loss. There are also base pastes that
are low in
> sodium, and base pastes that contain no msg.
>
> The shelf life of stock is also something you may want to take
into
> consideration. Bullion cubes/granules have a shelf-life of up to
2 years. If
> refridgerated, the pastes will last 1-3 years; and frozen, the
pastes basically have
> an indefinite shelf life. Canned chicken broth is usally 18-24
months
> depending on brand; and homemade chicken stock will last
approximately 3 days in the
> fridge or 6 months frozen.
>
> Now, what do you do to substitute one for another? That's a tough
call. One
> major reason being is the different levels of salt in the many
different
> products on the market. So you may have to experiment until you
get the idea of
> what best suits your taste buds. And remember when substituting
bullion
> cubes/granules, the result is NOT going to be as flavorful as a
base paste or a
> homemade stock. Also when using canned broth or when using
bullions, the amount
> of salt in the recipe will usually have to be adjusted as well.
>
> Personally, if I was trying to duplicate a restaurant-style
recipe, I would
> more opt to use a base paste. However, in most situations I would
use
> whatever's on hand.
>
> I've never seen a chart that lists the exact substitutes for base
pastes with
> alternative stocks. Below is a chart that I made which is kind of
a
> guideline that I go by in recipes.
>
> RECIPE: non-soup recipe that use a teaspoon or less of chicken base
> SUBSTITUTE: 1/2 to 1 teaspoon bullion granules
> INSTEAD OF: 1 teaspoon base
>
> RECIPE: non-soup recipe using 1 teapoon to 1 tablespoon chicken
base
> SUBSTITUTE: 1 teaspoon bullion granules
> INSTEAD OF: 1 1/2 to 2 teaspoon chicken paste
>
> RECIPE: non-soup recipe using a tablespoon or more of chicken base
> SUBSTITUTE: 1 teaspoon to 1 tablespoon of bullion granules
> INSTEAD OF: 1 tablespoon of chicken base
>
> RECIPE: In a small tp medium soup recipe
> SUBSTITUTE: substitute 1 cup chicken stock (canned broth or
homemade)
> INSTEAD OF: 1 cup of water AND 1 to 1 1/2 tablespoon of chicken
base
>
> RECIPE: In a large soup recipe
> SUBSTITUTE: 1 1/4 gallons chicken stock (homemade or canned)
> INSTEAD OF: 1 1/4 gallons water AND 1/4 pound chicken base
>
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