Broths, Stocks, Bouillon, Consommé, Concentrated Broths, Glace de Viande, Demi-Glace, Jus, Gravy

The question most often asked in my cooking classes is, “Is it all right to use canned broth?” If you’re using broth for a simple soup in which the broth acts as a backdrop for flavor instead of as the principal source of flavor, go ahead and use canned broth. If you’re boiling down broth for a gelatinous sauce base (such as glace de viande), you must make your own broth because the salt in canned broth becomes too concentrated and because canned broth contains very little natural gelatin (notice how canned broth never sets in the fridge, while homemade does). If you’re braising meats, say for a pot roast or stew, you can use half canned broth and half some other liquid such as wine, water, or homemade broth, so that when you simmer down the braising liquid it isn’t too salty. If you’re using canned broth for a soup, liven it up by simmering 2 quarts [2 l] of low-sodium beef or chicken broth with half a stalk of celery, a finely chopped medium-size carrot, a chopped onion, a crushed garlic clove, and a small bouquet garni, or any combination of the above, for 20 minutes and strain. Skip the onion or any of the other vegetables if you’re using the broth in a soup that contains that vegetable.