Can You Use Chicken Broth Instead of Beef Broth

Why use chicken broth in pot roast?

I saw a comment on r/foodporn linking this recipe. I wonder why you wouldn't utilize beef goop or stock instead of chicken?

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level one

· 4 yr. ago Biochemist | Dwelling house enthusiast

Y'all can absolutely use beefiness stock in a pot roast recipe if you have it. Nevertheless, most store bought beef stocks taste absolutely vile, and require quite a lot of effort to make at home. Lastly, craven stock cooked with pot roast volition be much more beef flavored at the end, so it'south actually not that noticeable anyways.

level 2

Gotcha. What about Better Than Bouillon? I've heard that's much better than regular store-bought stock.

level 1

It's a bit lighter and doesn't thicken so much when cooking, at least that's why I would anyway

level two

I hadn't considered that. Does it change the flavour noticeably?

level 1

A couple of reasons. Often a beef recipe that's calling for chicken broth or stock is looking for a more than neutral season so that other flavors in the dish shine through. Sometimes its because in some places chicken broth is a lot easier (and sometimes cheaper) to obtain. And and so in that location's the oft-times metallic gustation of commercially available beef broth, particularly in the supermarket. The gustatory modality is off-putting to some people (myself being one of them). If i have beefiness stock that I've made I'll use that. If not, I will utilize chicken or (depending on the dish) sometimes just water or veggie stock. And I'll normally sub role of it for coffee, since that brings out the flavor of the beef without tasting like you're licking aluminum foil.

level 2

I hadn't thought of coffee but that's the 2d time I've read that in the last couple weeks then I might give information technology a shot soon. Thank you!

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Source: https://www.reddit.com/r/AskCulinary/comments/7qmvst/why_use_chicken_broth_in_pot_roast/