Serious Eats: Talk
Can I use thick chicken stock in place of broth in recipes?
I recently made 6 cups of thick, gelatinous, chicken broth in a slow cooker over 10 hours.
If a recipe calls for chicken broth, however, say, 3 cups to deglaze turkey drippings in a roasting pan, can I use the stock straight up?
Should I dilute it? What type of ratio?