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Uses for Broths and Stocks


There are so many varieties and types of broths and stocks on the market. You can use them in many surprising ways. Thanks for some of these ideas go out to Elenore M!

Uses for Broths and Stocks

  • There is a difference between broth and stocks. Technically, stocks use meat bones, while broths do not. But they are interchangeable.
  • I personally prefer boxed stocks. They come in aseptic packaging that doesn't need refrigeration until the box is opened. Then the stock can be stored in the refrigerator for 2 weeks. If you want to store it longer than that, freeze the stock in ice cube trays, then package them in ziplock freezer bags for up to a year.
  • You can remove excess fat from stocks or broths by refrigerating the package before opening. Then, whether the stock is in a box or a can, the fat will be a solid disc on top of the broth. Simply remove and discard the fat, then use the broth.
  • Use chicken, beef, or vegetable broth to cook rice. The rice will have a marvelous flavor, and I think it is more tender than rice cooked with plain water.
  • Cook couscous and hydrate cracked wheat with broths or stocks. Again, this adds so much flavor and not too many calories.
  • Stocks and broths can be used to reheat leftover stir-fries. Use a small amount over high heat, and add the leftover food; quickly and gently stir-fry until heated.
  • You can 'saute' in stocks or broths. Use the same amount of liquid as oil the recipe calls for. Watch the food carefully, because the stock evaporates while the oil doesn't, so the food may burn or overcook.
  • Baste chicken, beef, or pork while it's roasting in the oven with broths or stocks to add more flavor and to keep the meat moist.
  • Moisten leftover casseroles with a few spoonfuls of broth and stock before reheating in the oven, in the microwave, or on the stovetop.
  • Each 14 ounce can of broth or stock contains 1-3/4 cups of liquid.
  • Each 32 ounce asceptic box contains 4 cups of liquid.
  • Bouillon cubes can be used to make chicken, beef, or vegetable stock. I have mixed feelings about using these cubes. They are high in sodium and I don't think they taste as good. But I have seen reviews where home economists like the cubes better than canned stocks. Use your own judgment and taste buds!
  • You can make your own stocks and broths and freeze them in ice cube trays just like you do the purchased varieties.
  • To enrich purchased broth, use this method: Improved Broth.

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