[10-ounce / 284-ml] can chicken broth concentrate
Rich in collagen-derived amino acids and gelatin, which support bone health and joint function. Generally high in sodium due to preservation and flavoring; provides minimal fat content unless stated otherwise on packaging.
About
Chicken broth concentrate is a reduced, intensified form of chicken stock produced by simmering chicken bones, meat, and aromatics for extended periods, then concentrating the liquid through evaporation or other reduction techniques. The resulting product is a gelatinous or paste-like substance, typically sold in canned or condensed form, that delivers concentrated chicken flavor and collagen-derived body. When reconstituted with water (usually in a 1:1 to 1:4 ratio depending on desired strength), it yields a savory broth. Commercial concentrates are shelf-stable products that may contain added salt, fat, and sometimes MSG or other flavor enhancers to amplify umami notes.
Culinary Uses
Chicken broth concentrate functions as a time-saving flavoring base for soups, stews, sauces, and braises. It is widely used in Western home cooking and professional kitchens to build depth of flavor without the lengthy simmering required for stock from scratch. The concentrate dissolves readily into hot liquids, making it useful for deglazing pans, enriching pan sauces, and creating quick pan gravies. It also serves as a base for aspics, risottos, and braised dishes. Regional traditions vary—Chinese and Southeast Asian cuisines favor concentrated broths in quick noodle dishes and stir-fry sauces, while European preparations often use it in cream-based sauces and light consommés.