I’m making a recipe for Thanksgiving that requires one (14 oz) can chicken broth. As I will be replacing that with the equivalent amount of vegetable broth, I need to know if the tin is meant to be diluted or used as is. In other words, does my vegetable broth need to be double strength to provide the same amount of flavour?
I did google it, and I couldn’t find a clear answer, so I’m hoping that someone might have a tin in their pantry they can check for me.
Happy Thanksgiving!
Canned chicken broth is added as-is, no dilution.
Okay, so, if you were to serve a bowl of chicken broth from that can, you wouldn’t dilute it first? It’s just like the stuff from the carton?
I swear I’m not normally this confused in the kitchen!
Correct. Canned, carton, pouch, etc., all usually sold at full strength.
Perhaps you’re getting confused with condensed soups? Those you usually dilute. Broths, either from cans or from cartons, you use as-is.
Yep, I think that’s my problem. I never buy tinned soups now, but have vague memories from my childhood of having to dilute them. I’m sure those were the condensed types.
Thank you so much. If my Seitan Roast with Broccoli, Wild Rice and Mushroom stuffing turns out well, I’ll have you to thank.
Seeing as you’re a mod, and seeing as my question has been answered, if you want to close the thread, I’m good with that. Thanks again!
No need to lock it – we can just let it die a natural (full-strength) death.
Your recipe sounds yummy, BTW.
Unless it says “condensed” it will be used full strength. I believe that Campbell’s still makes bouillon or Scotch Broth in condensed versions, but the other brands don’t. If the recipe doesn’t specify, and it’s modern it will mean those other brands. If it’s from an old Betty Crocker cookbook it might mean Campbell’s.