chicken broth or chicken stock
Chicken broth contains collagen-derived gelatin, which supports joint and gut health, along with amino acids including glycine and proline. It is typically low in calories and fat (depending on skimming during preparation) but provides minerals such as sodium, potassium, and magnesium extracted from the bones during cooking.
About
Chicken broth is a savory liquid made by simmering chicken bones, meat, and aromatics (such as onions, celery, and carrots) in water for an extended period, typically 2–24 hours depending on the desired depth of flavor. The distinction between "broth" and "stock" is subtle: broth traditionally includes meat and is seasoned, meant for drinking or immediate use, while stock is made primarily from bones and is unseasoned, serving as a foundational ingredient for sauces and soups. Both are golden to amber in color with a rich, savory flavor derived from collagen breakdown and the Maillard reaction. Homemade versions offer superior flavor and body compared to commercial products, which may contain additives and sodium.
Chicken broth may be made from whole birds, carcasses, bones, or meat scraps, often combined with aromatics and sometimes herbs such as thyme or bay leaf. The long cooking process extracts gelatin and amino acids (particularly glutamate, which provides umami), creating a silky mouthfeel and complex savory character.
Culinary Uses
Chicken broth functions as both a finished ingredient and a foundational component in global cuisines. It serves as the base for soups (consommé, chicken noodle, wonton), risottos, and braises, where it imparts moisture and umami depth. In Asian cuisines—particularly Chinese, Vietnamese, and Japanese traditions—it is essential for wonton soup, pho broth (when extended further), and dashi-adjacent preparations. Western classical cooking relies heavily on chicken stock for velouté sauce, the mother sauce in French cuisine, and for moistening grains and legumes. Homemade broth is preferred in professional kitchens for superior flavor extraction; commercial versions are convenient for quick weeknight cooking but often contain excess sodium and lack the silky body of long-simmered stock.