chicken stock or canned low-sodium broth

Chicken stock is a savory liquid made by simmering chicken bones, meat, and aromatics (typically onion, celery, and carrot) in water for an extended period, traditionally 4–24 hours, to extract gelatin, collagen, and flavor compounds. The resulting broth is strained to remove solids, yielding a clear or translucent liquid with a pale golden hue. Modern canned or boxed low-sodium versions are shelf-stable products produced through similar methods, often with added salt, preservatives, and sometimes thickening agents, designed for convenience and consistent flavor. Homemade stock develops greater body and depth through prolonged cooking, while commercial broths prioritize consistency and extended shelf life. The distinction between "stock" (made primarily from bones) and "broth" (made with meat and bones together) is increasingly blurred in commercial products.

Chicken stock is a foundational ingredient in countless cuisines, serving as the liquid base for soups, sauces, gravies, and braised dishes. It is essential in French classical cooking (fond for pan sauces, velouté), Asian cuisines (ramen broth, pho stock), and comfort food traditions worldwide. Beyond soups, stock is used to cook grains (risotto, pilaf), deglaze pans, poach proteins, and enrich sauces with subtle umami and body. Low-sodium commercial versions offer convenience for home cooks and professional kitchens, though some applications benefit from the deeper flavor of long-simmered homemade stock. Stock can be used interchangeably with water in many recipes to enhance flavor with minimal additional seasoning.