chicken broth or ham broth

CondimentsYear-round. Broths are shelf-stable products whether homemade (when frozen or canned) or commercially produced, available consistently throughout the year.

Broths are rich in collagen-derived gelatin and amino acids, particularly when made from bones; chicken broth is notably lower in sodium than ham broth, which derives salt content from cured meat components. Both provide minerals including calcium, magnesium, and phosphorus extracted during the cooking process.

About

Broth is a flavorful liquid produced by simmering meat (poultry or pork), bones, and aromatics in water over an extended period. Chicken broth is made from chicken bones, meat scraps, and vegetables such as onions, celery, and carrots, while ham broth derives from ham bones, ham hocks, or cured pork products combined with similar aromatics. Both are foundational stocks in culinary traditions worldwide, distinguished from consommé by their opacity and from true stocks by their shorter cooking times and lighter body. Chicken broth is characteristically mild, delicate, and subtly savory, while ham broth carries deeper, more robust, and slightly smoky or cured notes depending on the pork product used.

Culinary Uses

Broth serves as a fundamental ingredient across countless global cuisines, functioning as the liquid base for soups, stews, braises, and risottos. Chicken broth is particularly versatile, used in Asian noodle soups (pho, ramen), European classics (French onion soup, coq au vin), and comforting preparations like chicken soup and congee. Ham broth is essential in Southern American cooking, particularly for preparing collard greens, split pea soup, and bean stews, and is central to Ashkenazi Jewish cuisine. Both broths add depth and richness to grains, can serve as poaching liquids, and function as deglazing agents. Homemade broths develop superior flavor through prolonged simmering, while commercial versions offer convenience and consistency.

Forms & Preparations

  • Liquid (homemade) — Freshly simmered broth strained from bones and aromatics, used immediately or stored frozen; offers maximum flavor and collagen content.
  • Canned or jarred — Commercially processed broth in sealed containers, shelf-stable at room temperature; convenient but often higher in sodium and lower in gelatin than homemade.
  • Bouillon cubes or granules — Concentrated, dried broth compressed into cubes or powder; reconstituted with hot water; highly convenient but typically contain additives and MSG.
  • Frozen — Homemade or commercial broth preserved by freezing in containers, ice cube trays, or bags; maintains quality for several months with minimal flavor degradation.
  • Paste or concentrate — Reduced, concentrated broth in paste form; provides intense flavor and extended shelf life; requires dilution before use.
  • Powdered — Dehydrated broth reconstituted with water; lightweight and portable; often contains added thickeners and preservatives.

Substitutes

  • Unknown — Use in equal measure for vegetarian preparations; results in milder flavor and less body, suitable for light soups and grain cooking.
  • Unknown — Substitute 1:1 for richer, deeper flavor; works well in hearty stews and braises, though not appropriate for Asian noodle soups or delicate poultry dishes.
  • Unknown — Emergency substitute at 1:1 ratio with added fat and seasoning; lacks gelatin and umami depth but acceptable for quick cooking applications.
  • Unknown — Use in equal measure; stocks are more concentrated and gelatin-rich from longer cooking, so reduce added liquid slightly if substituting for broth.
  • Unknown — Substitute 1:1 for lighter applications; imparts distinct marine character unsuitable for most traditional poultry or pork broth recipes.