Chicken base is a concentrated paste made from chicken and seasonings. It’s made by simmering chicken bones, vegetables, and herbs for several hours. It is further reduced and mixed with salt and other seasonings.
This poultry base is used to season soups, stews, sauces, and gravies, as well as for making chicken broth or stock.
How to make chicken base
Here is a recipe for making homemade chicken base:
Ingredients:
- 4 pounds of chicken bones (backs, necks, and wing tips)
- 2 onions, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 2 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 2 tablespoons of apple cider vinegar
- 1 teaspoon of black peppercorns
- 2 bay leaves
- 1 teaspoon of dried thyme
- 8 cups of water
Instructions:
- Preheat the oven to 400 degrees F.
- Place the chicken bones on a baking sheet and roast for 20-30 minutes or until golden brown.
- In a large stockpot, add the roasted chicken bones, onions, carrots, celery, garlic, tomato paste, apple cider vinegar, peppercorns, bay leaves, thyme, and water.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 4-5 hours.
- Strain the mixture through a fine-mesh strainer into a large bowl, discarding the solids.
- Allow the liquid to cool slightly, then transfer to a blender and blend until smooth.
- Return the liquid to the pot and simmer over low heat until it reduces to a paste-like consistency. This can take several hours, depending on how thick you want the base to be.
- Once it has reduced to the desired consistency, remove from heat and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 months or in the freezer for up to 6 months.
Chicken base vs chicken stock
What is the difference between chicken base and chicken stock?
Both base and stock are made are made from the same ingredients, but differ in how they are made and used.
To make chicken stock, simmer chicken bones and vegetables for a relatively short period of time, usually 2-3 hours. Next, strain off all ingredients. The stock is often used as a base for soups, stews, sauces, and gravies. It is light-colored in appearance and used to add mild, subtle flavor to dishes.
Base is made with the same ingredients, but is cooked for 4-5 hours or more. The result is a thicker liquid is then reduced, blended and dehydrated to create a paste or powder. It is a dark-colored, highly concentrated seasoning used to add a rich, savory flavor to dishes.
Is chicken stock paste the same as base?
No. Chicken stock paste is a concentrated form of chicken stock. It is cooked for several hours and then reduced to a paste. Stock paste has a dark-colored, thick paste typically used as a base for soups, stews, sauces, and gravies.
Chicken base is made by simmering chicken bones and vegetables for an even longer period of time, usually 4-5 hours or more. It is cooked down to produce a paste or powder that is highly concentrated.
Chicken stock paste and base are both concentrated forms of stock. However, base has a more intense flavor and is more dehydrated than stock paste.
Chicken base substitute
If you don’t have chicken base on hand, there are several substitutes you can use to add a similar depth of flavor to your dishes.
Some popular substitutes include:
Chicken bouillon is made from dehydrated broth and is a good substitute. Simply dissolve the bouillon in hot water before using it.
Chicken broth and stock are not as concentrated, so you may need to use more of it to achieve the same depth of flavor.
Beef or vegetable broth won’t have the same chicken flavor, but can work in a pinch. Just understand the final result will be different in terms of flavor.
Homemade chicken base – You can also make your own using the recipe I provided above!
