Cooking and Baking

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?



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