condensed chicken broth
Rich in collagen and gelatin, which support joint and gut health; contains sodium and umami compounds that enhance flavor perception. Provides minimal calories when used in typical serving quantities but may contain significant sodium depending on the product formulation.
About
Condensed chicken broth is a shelf-stable, concentrated liquid preparation made by simmering chicken bones, meat, and aromatics to extract gelatin, proteins, and flavor compounds, then reducing the resulting stock to approximately one-third its original volume. This reduction process concentrates the savory umami character and creates a product that requires reconstitution with water before use. The condensed form eliminates much of the moisture, resulting in a product with a rich, gelatinous texture that solidifies when cooled and extends shelf life significantly compared to fresh broth. Modern commercial versions are typically preserved through canning, aseptic packaging, or freezing and often contain added salt, seasonings, and stabilizers.
Culinary Uses
Condensed chicken broth functions as a convenience ingredient and flavor foundation in numerous applications across home cooking and professional kitchens. It is reconstituted with water to create ready-to-use broth for soups, stews, and braised dishes, or used undiluted as a concentrated base for sauces, gravies, and pan reductions. The concentrated nature makes it valuable for adding deep chicken flavor to risotto, couscous, rice pilafs, and other grain dishes without excessive liquid. It also serves as a binder and umami enhancer in casseroles, potted meats, and aspic preparations. When used undiluted, it produces richly flavored reductions suitable for glazing roasted poultry and vegetables.