You’re halfway through making a risotto or a big pot of chicken noodle soup when you realize the carton of broth in the back of the fridge isn't just empty—it’s actually expired. It happens. Honestly, most of us have been there, staring at a dry pot while the onions sizzle away. You need a substitute for chicken stock that won't make your dinner taste like plain hot water or, worse, a salt lick.
Chicken stock is basically liquid gold in the culinary world because it provides a foundation of umami, gelatinous mouthfeel, and a specific savory depth. But it isn't magic. It’s just an extraction of protein, minerals, and aromatics. If you understand what chicken stock actually does for a dish, you can hack your way to a replacement using stuff you probably already have in your cabinet.
The Best All-Around Substitute for Chicken Stock (That Isn't Water)
If you have chicken bouillon, you’re golden. It's the most obvious choice. Whether it's the little foil-wrapped cubes, the granulated powder, or that thick paste in a jar like Better Than Bouillon, this is your direct line to chicken flavor. But here is the thing: most people mess up the ratio.
Standard bouillon is incredibly salty. If you follow the instructions on the back of the jar, you often end up with something that tastes "industrial." To get closer to a homemade stock feel, use slightly less bouillon than recommended and add a tiny splash of soy sauce or a pinch of nutritional yeast. The soy sauce adds that fermented complexity that fresh bones usually provide.
If you’re out of bouillon too, vegetable broth is the next runner-up. It’s lighter. It’s sweeter. It doesn't have that fatty "chicken-ness," but it fills the volume requirement of the recipe perfectly. Just be careful with veggie broths that are heavy on beets or red onions, as they can turn your beautiful white wine sauce a weird shade of pink.
Why Water is Actually Okay (Sometimes)
Don't panic. Sometimes water is actually better than a mediocre substitute. If you are making a dish that already has a ton of meat in it—like a chicken thigh braise—using water is totally fine. The chicken in the pan will create its own stock as it simmers.
But you can't just use plain tap water and expect it to work in a soup. You have to "season" the water. Throw in a bay leaf. Add a few smashed garlic cloves. If you have some parsley stems or the weird green ends of a leek, toss those in too. J. Kenji López-Alt, a name most home cooks know for his scientific approach to food, has often noted that water can be a cleaner canvas for other flavors in a dish compared to a poor-quality canned broth.
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Let's get weird for a second. Have you ever looked at chickpea liquid? It's called aquafaba. Usually, people use it for vegan meringue, but it is surprisingly savory and has a "thick" texture that mimics the gelatin in real chicken stock. If you’re making a stew, a 50/50 mix of water and the liquid from a can of chickpeas works remarkably well as a substitute for chicken stock.
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Then there's the miso paste option. White miso is a powerhouse. It is salty, yes, but it has a deep, funky umami that hits the back of your throat just like a long-simmered bone broth. Start with one tablespoon of miso per cup of hot water. It’s a game-changer for gravies or pan sauces.
Dry White Wine and Butter
This is the classic French backup. If you are making a sauté or a pan sauce, forget the stock. Use a splash of dry white wine (like Sauvignon Blanc or Pinot Grigio) to deglaze the pan. Let the alcohol cook off until the liquid reduces by half. Then, whisk in a tablespoon of cold butter. This creates an emulsion. It’s richer than chicken stock and tastes way more "restaurant quality."
- Mushroom Liquid: If you have dried porcini or shiitake mushrooms, soak them in hot water. That dark brown water is an umami bomb.
- Salted Butter and Water: It sounds too simple, but the fat in the butter provides the "mouthfeel" that stock usually contributes.
- Soy Sauce and Sugar: A tiny bit of soy sauce mixed into water with a pinch of sugar can mimic the savory-sweet balance of poultry.
Dealing with the Texture Gap
The biggest problem with using a substitute for chicken stock isn't always the flavor—it's the texture. Homemade stock is full of collagen. When it's cold, it turns into jelly. Most store-bought substitutes are just thin liquids.
To fix this, you can use a tiny bit of unflavored gelatin. If you’re using water or veggie broth, sprinkle half a teaspoon of gelatin over the liquid before you add it to your recipe. It adds that "lip-sticking" richness that makes a sauce feel professional.
If you don't have gelatin, a "cornstarch slurry" is your friend. Mix a teaspoon of cornstarch with a tablespoon of cold water and stir it into your simmering liquid. It won't change the flavor, but it will stop the dish from feeling "watery."
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When to Use Beef Broth (And When to Avoid It)
People ask if they can just swap in beef broth. You can, but it’s risky. Beef broth is aggressive. It has a much stronger, more metallic flavor than chicken. If you’re making a dark, hearty stew, go for it. If you’re making a delicate lemon chicken piccata, the beef flavor will totally steamroll the dish.
If you absolutely must use beef broth, dilute it. Use half beef broth and half water. This tones down the "cow" flavor and lets the other ingredients in your recipe breathe.
The "Parmesan Rind" Trick
If you are a person who keeps the hard, inedible ends of your Parmesan cheese blocks, now is their time to shine. Tossing a Parmesan rind into a pot of simmering water creates a savory, salty, slightly creamy liquid. It is one of the best ways to create a substitute for chicken stock for Italian dishes, soups, or risottos. The rind slowly releases glutamates—the same stuff that makes MSG taste so good.
Putting it All Together: A Quick Reference
You've got to move fast when you're cooking. Here is how to decide based on what you're making:
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For Soups and Long-Simmered Dishes Use water spiked with aromatics (onion, garlic, celery) or diluted vegetable broth. The longer it cooks, the more flavor it builds.
For Risotto or Grains Stick to something light. Water with a knob of butter and plenty of salt is better than a dark mushroom or beef broth that will discolor the rice.
For Pan Sauces and Gravy Go with white wine and butter, or a teaspoon of miso dissolved in water. You need high-impact flavor in a small volume.
For Braising Meats Plain water is genuinely fine here. The meat will provide the flavor; you just need the liquid to keep things moist.
Actionable Steps for a Better Result
- Taste as you go. Substitutes are often saltier or blander than the stock you're used to. Don't just pour it in and walk away.
- Add acid. If your substitute feels flat, a squeeze of lemon juice or a teaspoon of apple cider vinegar can brighten the "fake" stock and make it taste more like the real thing.
- Check the color. Remember that whatever liquid you use will change the color of the final dish. Soy sauce and beef broth darken things; water and white wine keep them bright.
- Build a "Flavor Base". If you're using water, spend an extra five minutes sautéing your onions and carrots until they are really brown. That caramelization will make up for the lack of stock depth.
The reality is that recipes are guidelines, not laws. A substitute for chicken stock doesn't have to be a perfect match; it just needs to provide moisture and a bit of "oomph." Most of the time, your family or guests won't even notice the difference if you manage the salt and fat levels correctly. Next time you're at the store, maybe grab an extra jar of bouillon paste just in case—but for now, look at what's in your cupboard and get creative.