Alternative Methods to Thicken Chicken Broth

When cooking chicken broth, it's not always enough to just have a clear, flavorful consistency. Sometimes, you might want to thicken the broth to give it a richer, more satisfying texture. Here are some alternative methods to achieve this goal without sacrificing taste or nutritional value.

Using Potato Starch or Powdered Egg

If you have some potato starch or powdered egg in your pantry, these can be great alternatives to traditional thickeners. Here's how to use them:

Using Potato Starch

Take a tablespoon of potato starch and mix it with 2-3 tablespoons of cold water in a small bowl. Preferably, you should do this in stages to ensure a smooth mixture. Stir the potato starch mixture into the chicken broth, bringing the broth to a simmer. Allow it to cook for a few minutes to ensure the starch granules burst and any flour flavor dissipates.

Alternatively, you can save some mashed potatoes in ice cube trays and freeze them. Once frozen, store them in a zip lock bag until needed. Just toss them into the chicken soup to thicken it up!

Using Powdered Egg

Prepare a small amount of powdered egg by stirring a tablespoon into a small bowl. Mix well with 2-3 tablespoons of the broth. Gradually add this mixture back into the soup, bringing it to a simmer for a few minutes.

Professional Thickeners: Roux and Beurre Manié

For those who want more control over the thickening process, professional thickeners like roux or beurre manié can be used. Here are the recipes and steps:

Roux

Melt 2 tablespoons of butter in a small bowl. Gradually whisk in an equal amount (2 tablespoons) of all-purpose flour, creating a smooth mixture. Add enough chicken broth to make the mixture pourable. Stir in a little at a time as you pour it into the rest of the broth.

Starting with half the mixture and whisking it in slowly allows you to control the thickness effectively. Practice will help you get it right every time.

Beurre Manié

Combine equal parts butter and flour in a small bowl. A ratio of 1 tablespoon of each is usually sufficient. Swirl this mixture into the simmering broth, adding as much as needed to reach the desired consistency.

Reducing Broth for Thickening

Another effective method is to reduce the broth. This not only thickens it but also enhances its flavor:

Create a paste by mixing equal parts butter and flour (approximately 1 tablespoon of each). Whisk this paste into the simmering broth, starting with half of the paste and swishing it around to distribute it evenly. Continue adding more paste if you desire a thicker consistency.

This method is particularly useful when making Cream of Chicken Soup or Velouté, where a blonde roux is often recommended.

Conclusion

Thickening chicken broth is all about experimenting with different ingredients and methods to find what works best for your recipe. Whether you choose to use potato starch, powdered egg, roux, or beurre manié, the result should be a delicious and satisfying broth that enhances the dish it complements.