defatted chicken broth
Defatted chicken broth is low in fat and calories while providing collagen, gelatin, and amino acids including glycine and proline, which support bone and joint health. It is typically low in protein compared to whole chicken meat but contains sodium and minerals such as potassium.
About
Defatted chicken broth is a cooking liquid made by simmering chicken bones, meat, and aromatics (such as onions, carrots, and celery) in water, then removing the majority of fat from the surface through skimming, chilling, or centrifugation. The result is a savory, protein-rich liquid with a clear to pale golden appearance and mild chicken flavor. Defatted broth differs from standard chicken broth primarily in its reduced fat content, making it a lighter alternative while retaining the gelatin, amino acids, and flavor compounds extracted during the cooking process. Commercial versions are widely available in liquid, concentrate, and powder forms, often made from chicken stock or water infused with chicken flavoring and salt.
Culinary Uses
Defatted chicken broth serves as a foundational ingredient in soups, sauces, gravies, and risottos, where its light body and pure chicken flavor allow other ingredients to shine. It is particularly valued in health-conscious cooking, light broths, and Asian cuisines where a clear, flavorful broth is essential—such as in pho, congee, and delicate consommés. The reduced fat content makes it ideal for poaching delicate proteins, creating low-fat sauces, and as a cooking medium for grains. Defatted broth can be used in a 1:1 ratio with standard broth in most recipes, though dishes relying on the richness of fat (such as traditional French sauces) may require adjustments or fat supplementation.