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Mixing beef & chicken broth/stock?

radcen

radcen

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Mixing beef & chicken broth/stock?

I've seen several recipes for beef soups and stews that call for mixing beef and chicken broth/stock. I.e.: 3 parts beef broth/stock and 1 part chicken broth/stock.

Why is this done? How does adding chicken broth/stock help a beef dish?
 
Helps cut salt while still adding flavor. Beef base is very salty.
 
radcen said:
Mixing beef & chicken broth/stock?

I've seen several recipes for beef soups and stews that call for mixing beef and chicken broth/stock. I.e.: 3 parts beef broth/stock and 1 part chicken broth/stock.

Why is this done? How does adding chicken broth/stock help a beef dish?
Click to expand...

I do that a lot of times! Pork bones, beef bones, chicken bones to make one broth. It has more interesting flavor, I find.

There are various recipes that call for using various meats together (ex: Bigos, tourtierre, meatloaf, etc.,).
 
radcen said:
Mixing beef & chicken broth/stock?

I've seen several recipes for beef soups and stews that call for mixing beef and chicken broth/stock. I.e.: 3 parts beef broth/stock and 1 part chicken broth/stock.

Why is this done? How does adding chicken broth/stock help a beef dish?
Click to expand...

From what I've heard, it's kind of a cheap way of approximating veal stock. I don't know how true it is, but I did hear Rachael Ray say it.
 
rocket88 said:
From what I've heard, it's kind of a cheap way of approximating veal stock. I don't know how true it is, but I did hear Rachael Ray say it.
Click to expand...
I make it a point not to listen to any advice Rachel Ray makes. Anthony Bourdain thinks she's a bimbo.
 
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