chicken broth -- 14 ounces

Chicken broth is a clear, flavorful liquid produced by simmering chicken bones, meat, and aromatics (such as onions, carrots, and celery) in water. Unlike chicken stock, which is typically made with bones and simmered for extended periods to extract gelatin, broth is often made with meat and is simmered for a shorter duration (1-2 hours), resulting in a lighter body and more pronounced poultry flavor. The liquid is strained to remove solids, yielding a savory base rich in collagen, minerals, and amino acids extracted from the chicken and vegetables. Commercial broths are often salted and may contain added seasonings or preservatives, while homemade versions offer greater control over sodium and ingredient quality.

Chicken broth serves as a foundational ingredient across countless culinary traditions, used as a base for soups, stews, risottos, and sauces. It is essential in Asian cuisines—particularly in Chinese, Vietnamese, and Japanese cooking—where it features in pho, ramen broths, and wonton soups. Western cuisines employ it in French consommés, Spanish paella, and Italian risotto. Beyond soups, chicken broth is used to cook grains such as rice and couscous, adding flavor while hydrating them. It also serves as a braising liquid for proteins and vegetables, and as a deglazing liquid to create pan sauces. Both homemade and store-bought versions are widely used, with canned and boxed broths offering convenience for home cooks.