about ½ cup chicken stock or water

CondimentsYear-round. Homemade stock can be made from fresh or frozen chicken bones at any time; commercial stock is available year-round in shelf-stable, refrigerated, and frozen forms.

Chicken stock is rich in collagen-derived gelatin, which supports joint and gut health, and contains trace minerals from bones including calcium and magnesium. It is typically low in calories and fat (depending on preparation method) and provides savory depth without significant macronutrients.

About

Chicken stock is a savory liquid prepared by simmering chicken bones, connective tissues, and aromatics (such as onions, carrots, and celery) in water for an extended period, typically 4–24 hours. The long, slow cooking process extracts gelatin, collagen, and flavorful compounds from the bones and vegetables, resulting in a rich, golden to amber-colored broth with a subtle chicken flavor and mild saltiness (if salted). Homemade versions vary in body and intensity based on ingredient ratios and cooking time, while commercial versions range from light broths to concentrated essences, often with added salt and seasonings.

Culinary Uses

Chicken stock serves as a foundational building block in countless cuisines, used to poach proteins, cook grains, create sauces, and form the base of soups and stews. In French cuisine, it is a cornerstone of the mother sauces and pan sauces; in Asian cooking, it appears in congees, noodle broths, and stir-fry glazes. It also serves as a substitute for water in risottos, braised dishes, and braises, enriching dishes with body and subtle umami depth. Water, by contrast, is neutral and adjusts only texture and concentration without adding flavor, making it useful when stock would overpower delicate ingredients or when a blank canvas is preferred.

Forms & Preparations

Homemade liquid stock — Freshly simmered broth made from chicken bones, aromatics, and water; provides maximum flavor and gelatin content; keeps 3–4 days refrigerated or several months frozen.
Commercial canned or carton stock — Pre-made, ready-to-use liquid stock in shelf-stable packaging; convenient and consistent; may contain added salt and preservatives.
Refrigerated stock — Fresh stock sold in the refrigerated section; less processed than canned varieties; typically fresher flavor with shorter shelf life (1–2 weeks).
Frozen stock — Stock frozen in ice cube trays, bags, or containers for portioning; excellent for long-term storage (up to 6 months); thaw before use.
Concentrated stock or demi-glace — Reduced stock with intensified flavor and body; used in smaller volumes (1–2 tablespoons) to enrich sauces and braises.
Stock powder or granules — Dehydrated stock reconstituted with water; lightweight and shelf-stable; convenience product with variable quality and often higher sodium content.