Running low on chicken stock? Here are the best verified substitutes, including how to adjust your measurements.

About chicken stock
Chicken stock is a savoury liquid made by simmering chicken bones, vegetables, and aromatics in water for an extended period. It forms the backbone of countless soups, sauces, risottos, and braises, contributing body, depth, and a rich umami flavour. Unlike chicken broth, true stock is made primarily from bones and contains dissolved collagen, giving it a slightly gelatinous quality when chilled.
Best substitute
Chicken broth is made from meat rather than bones and is lighter in body, but it delivers nearly identical flavour in most recipes. It lacks the gelatin content of stock, so sauces may be slightly thinner, but it is an excellent direct swap in virtually all applications.
Alternative
Vegetable stock provides a similar savoury liquid base and works well in most recipes where chicken flavour is not the star. It is naturally lighter and may lack the depth of a good chicken stock, but it is ideal for vegetarian adaptations.
| Country | Name |
|---|---|
| Australia | chicken stock |
| FR | bouillon de poulet |
| United Kingdom | chicken stock |
| United States | chicken broth or chicken stock |
Alternative
Stock powder or bouillon cubes dissolved in hot water make a convenient pantry substitute that replicates the savoury, salty quality of chicken stock. The flavour can be more intense and saltier, so adjust added salt in the recipe accordingly.
Alternative
A combination of dry white wine and water adds acidity and complexity in place of chicken stock, working particularly well in pan sauces and braises. Use roughly equal parts wine and water, and allow the wine to reduce slightly to mellow any harshness before adding other ingredients.
Alternative
Stirring a small amount of white or yellow miso paste into plain water introduces umami depth and a subtle savouriness that mimics the complexity of chicken stock. Use white miso for a milder flavour; avoid adding extra salt until the dish is tasted, as miso is quite salty.