What Should I Use For Stock In Recipes?

Our answer

Where Nigella uses stock (or broth) in her recipes, she is not expecting home-made stock unless you have the time and inclination to make your own. Generally the recipes suggest just a volume of stock, the exception being the Thai Noodles With Cinnamon And Prawns, which uses liquid chicken stock concentrate as this was the closest product to the chicken powder used in the original recipe. A store-bought product is absolutely fine.

We don't specify a particular brand as they vary so much between countries. Also, we have found that over time some brands and products have changed or been withdrawn. So if you need stock for a recipe then we suggest that you use your favourite stock powder, liquid, concentrate or cube or carton or container of store-bought stock or broth. For the Thai Noodles With Cinnamon And Prawns you can also replace the chicken stock concentrate and water with 100ml (7 tablespoons) of chicken stock. If you find that the stock is too salty then just reduce slightly the amount of powder or concentrate used or add a little extra water to the stock.