Do you use broths interchangeably in recipes? (ingredients, chicken, vegetarian)

[Angorlee]

Let us say for instance your recipe calls for chicken broth but all you have on hand is vegetable and beef broth. Would you use of of those two instead of the chicken broth? And vice versa, you know what I mean.
Also, i use the cubes crushed rather than liquid containers. Any comments on that?

[evening sun]

I would use veggie broth instead of chicken, but not beef, as a sub for chicken. In fact I would use a veggie cube in any recipe. Those cartons of broth are a rip off.

[nmnita]

Originally Posted by Angorlee

Let us say for instance your recipe calls for chicken broth but all you have on hand is vegetable and beef broth. Would you use of of those two instead of the chicken broth? And vice versa, you know what I mean.
Also, i use the cubes crushed rather than liquid containers. Any comments on that?

Of course you can. I like to use what is called for, but have substituted many times. I do use liquid not cubes.

[grampaTom]

Yes, you can substitute broths. I keep both 'Better than bouillon' and Swanson broths on hand but I don't use the dry cubes of bouillon.

[Gerania]

^^^ I like Better Than Bouillon. The cubes taste weird to me.

I wouldn't substitute beef broth for chicken.

[Thoreau424]

I often mix chicken and beef bouillon together when I make my spontaneous, seat-of-the-pants creations. I find the freestyle (Zen?) approach much better than anything defined or having rules.

I like the Edwards & Sons "Not Beef" and "Not Chick'n" bouillon cubes. Healthy real ingredients and no funny business.

https://store.edwardandsons.com/coll...bouillon-cubes

[greatblueheron]

I use liquid bouillons and interchange SOMETIMES, but not all the time. Often will use vegetarian broth for about any recipe. Like the liquids, as they are not packed with salt.

[gentlearts]

Yes, I would use them interchangeably. If water or wine could work, then anything, perhaps other than seafood broth, will work.

[Dogboa]

I would sub within reason, but not beef for chicken. Yesterday I made a chicken pasta dish but had no chicken stock/broth, so I used pork soup base as a sub. I really like good quality soup bases.

[Threestep2]

I do not substitute and use homemade stock. The consistency for chicken/beef runs close to jello when chilled. Very little if any thickener as in starch/ flour needed.