Chicken broth serves as a base for several preparations, including chicken noodle soup.
Chicken broth has several uses in addition to a base for soups, including poaching liquid, steaming liquid and sauce foundation. Chicken broth successfully supplements the taste of most foods without overpowering them, and adds depth to their flavor. Always use broth without added sodium to control the saltiness of the preparation.
Simmering
Use as a cooking liquid for rice, polenta, legumes and other dried foods. Dried foods reconstitute by absorbing the cooking liquid, which lends flavor and aroma elements to the final product. For instance, classic rice pilaf, a staple item of many recipes, utilizes chicken broth, salt, and minced and saut ed onions in its preparation.
Poaching
Use chicken broth as a poaching liquid. Several foods, particularly chicken, benefit from the flavor attributes contributed by chicken stock. Substitute the same quantity of broth for the amount of water prescribed by the recipe.
Potatoes
Substitute broth for the same amount of water when boiling potatoes. Additionally, adjust the consistency of mashed potatoes with chicken broth. Partially substituting broth for heavy cream and butter in mashed potato preparations lowers their overall fat content and contributes to flavor and aroma.
Soups
Use chicken broth as a base for soups. Substituting part or all of the water called for in a soup preparation augments the flavor profiles of many soup components, including vegetables, beans and noodles.
Veloute
Use chicken broth to prepare a veloute. Veloute, one of the five mother sauces of French cuisine, uses chicken broth as its base. Melt 1/2 cup unsalted butter over medium heat in a saucepan. Add 1/2 cup of to the pan and, stirring constantly, cook until it reaches a blond color, otherwise known as a blond roux. Slowly add 1 qt. chicken stock while stirring, breaking up and dispersing the starch throughout the broth. Bring to a boil, reduce heat to a simmer and cook for approximately 30 minutes, or until the starch has cooked out. The veloute, the French term for "velvet," should have a smooth mouth-feel void of any granular texture. Season with kosher salt to taste.
Pan Gravy
Make pan gravy with chicken broth. Cook chicken in a saut pan as called for by recipe. Without adjusting the heat, add approximately 1 cup chicken broth to the saut pan and, using a wooden spoon, scrape up any caramelized pieces that adhere to the pan surface. Combine 1 tsp. cold butter and 1 tsp. all-purpose flour, and add the mixture to the broth. While stirring, bring to boil, reduce heat to a simmer and cook until the starch granules dissolve. Adjust consistency with additional broth, if needed, and season to taste.
Steaming
Steam vegetables using chicken broth. Add approximately 4 cups chicken broth to a pot, place a steamer insert inside and bring to boil. Add vegetables and steam until they reach the desired level of doneness.
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