Better BrothProductsRecipesCooking TipsMeal MakersAvailabilityMedia


It wasn’t long ago that we had to slave away in our kitchens, scrubbing and cutting vegetables, cleaning and cooking chickens, salting and boiling beef so that we could make homemade broths for dishes that we loved.

Many a cookbook recipe would call for pure stocks. Or the recipe would say "use our powder or paste, it will be delicious", but we knew it was just not the same. So we made do with our lot, and as we endlessly toiled, we wished for that one fateful day when our princely grocer would remember and invite us to also buy those wonderful broths.

Like a fairy gourmet chef waving her magic wooden spoon, Manischewitz has finally made our wish come true. Our days of servitude in the kitchen have ended with Manischewitz’s trio of pure, all natural, slow cooked broths. Now our home-cooked meals taste and make us feel happy ever after with Manischewitz’s new chicken, beef and reduced-sodium chicken broths.

The above story is not a fable; there truly are many delicious things that the home chef can now effortlessly achieve with these new chicken and beef broths.

Of course, there is always the favorite standby of good hearty homemade soups that will now be simpler to create. However, did you know that side dishes, stews, and sauces can now get a fabulous new punch of flavor that will knockout even the most finicky of tasters? Here are just a few exciting and creative new ways to use these first-rate Manischewitz chicken and beef broths:


Use these new broths to add great interest to some of your standard side dishes.

If you are cooking rice, couscous, farfel or pasta, substitute any chicken, beef or reduced-sodium broth for some or all of the initial cooking water. This will season your grain or starch from the get go, infusing it with all that delicious and savory broth flavor.

Apply this substitution method the next time you make a slow cooked stew or soup. By adding beef or chicken broth instead of water you are automatically adding heaps of flavor and a little something extra that water does not to your favorite standbys.


Substitute Manischewitz's new beef, chicken or reduced-sodium broths for olive oil, cooking sprays or butter when sautéing chopped meat or vegetables. Acting as a substitute, these new broths will add loads of taste to your dish and eliminate any need for added fat, oils or salt. Need to brown onions? Why not do so with more zest and less oil by using Manischewitz new broths!


Treat these new broths as a fresher and healthier way to marinate and grill chicken and vegetables. Spice up your standard chicken filets by poking them with a fork and allowing them to marinate in either of the new Manischewitz chicken broths for an hour or two in the fridge. Grill and serve. Using the new broths instead of high calorie and sometimes overpowering BBQ sauces, you’ve just created a lighter and flavorful way to grill. Using the beef or chicken broths also works fantastically on the grilled shish kabob, vegetables and corn on the cob. Using a pastry brush, lightly brush and coat your vegetables or corn with the broths while grilling. Not only will this prevent them from sticking to the grill, it will also spice them up, making for tastier grilling.


Basic rule number one in Kosher is not to mix meat and milk. This can sometimes pose a slight challenge to many who are trying to recreate cream-based sauces and gravy for use with meat and chicken dishes. Acting as a substitute once again, these new beef and chicken broths can be used instead of cream when making a sauce or gravy for any meat dish. By using these broths and adding a little bit of flour, a roux can be formed to thicken and create a base for almost any cream-oriented recipe. That gravy or sauce can now be velvety-tasting and kosher to use for your next family fleishig meal.

Manischewitz new beef, chicken and reduced-sodium chicken broths have given me endless amounts of exciting and creative ways to use their new products in our family cooking. No longer must I be forlorn and hopeless when I look at recipes that call for broth or stock. Manischewitz has taken the dread of needing fresh broths for great recipes away, and given me (truly) a happy ending with these inspired new beef, chicken and reduced-sodium chicken broths.

NEXT ARTICLE: Understanding Your Recipe »

Sarah Lasry is a contributing writer to and and owner/chef of Tastebuds Gourmet Café in Howell, NJ. Her acclaimed cookbook “The Dairy Gourmet” is available here.

A cooked mixture of butter or other fat and flour used to thicken sauces, soups, etc.
Consisting of, prepared with, or relating to meat or meat products.
To fry lightly in fat in a shallow open pan.