Water is just liquid: broth is flavour.

I keep my pantry well stocked with packaged broth and always have some homemade broth in the freezer. Whether you’re using chicken, beef or vegetable broth, it’s one of the easiest ways to liven up a recipe.

Anytime you encounter a recipe calling for water, ask yourself whether broth can be substituted. Water brings nothing to the party in way of flavour, but broth certainly will!

When substituting broth, choose one that is compatible to other ingredients found in the recipe. Spaghetti sauce is complimented by beef broth, while chicken or turkey pot pie marries better with chicken broth. Vegetable broth is fairly neutral and can be used in just about any recipe.

Many soup recipes begin with water as their base, but once you begin a soup with broth you’ll never be satisfied with plain water again. When substituting broth you should be able to adjust the salt required in the recipe. If you’re using regular broth, omit the salt altogether—and if you’re using low sodium broth, cut the salt amount in half.

There are many good quality broths on the market, but never pass up on the opportunity to make one at home if you have the basics required. For instance, if you’ve cooked a chicken or turkey, place the picked carcass in a pot with enough water to cover along with a handful of rough chopped carrots, celery, onion, and a couple of bay leafs. If you have fresh herbs such as parsley or thyme, they can go in as well.

Creating stock is less about exact measurements and more about ingredients that meld well together. Let your pot come to a boil, reduce to a simmer and leave for two to three hours. Strain and freeze for future use. Freezing your stock in freezer bags and laying them flat takes up less room and allows stacking.

Beef broth can be made in a similar manner. Some people prefer to brown their bones and vegetables before adding liquid, creating a richer colour and flavour.

Less common, but also versatile, is fish broth, made with bones from haddock, halibut, salmon or shellfish bodies. Fish broth is excellent as a base for chowders, seafood casseroles or sauces to accompany fish dishes. Broth also makes an excellent poaching liquid for chicken and fish, adding tons of flavour with few calories.

Recipes featured in this article

 

• (Beef Broth) Braised Beef Stew
• (Vegetable Broth) Rice Pilaf w/Dried Cranberries
• (Chicken Broth) Hearty Chicken Soup