Chicken Stock Base can be used in a variety of ways. One of the commonly known uses for bases is for creating great soups, but they can be used in many other applications.
Any recipe calling for salt may be replaced with the stock base. This allows the overall salt content of the dish to be lowered while adding more flavor. Some typical uses are soups, sous vides, gravies, sauces, casseroles, sautes, vegetables, marinades, rubs, rissotos, slow cooking, savory pies, rice dishes and stuffings.
How To Use
This base is used when you want to add chicken flavor, but you don’t want all the liquid of the stock. However, chicken base is made with chicken stock—a base is a stock that has been reduced by half through slow-simmering and evaporating the liquid on the stovetop.
- Gluten free
- Contains MSG
- Net weight: 1 lb (454g)
- Makes up to 5 gallons – see cooking instructions
Combine 1 teaspoon of stock base with 1 cup boiling water for a rich, instant broth or stock, stirring until dissolved. For larger amounts, combine 4 oz with 5 quarts boiling water or 1 pound with 5 gallons boiling water.
Refrigerate for best flavor. For best quality, keep lid tightly closed between uses.