double-strength chicken broth
Rich in collagen and gelatin, which support joint and gut health; contains amino acids including glycine and proline, along with minerals such as calcium and magnesium extracted during extended simmering.
About
Double-strength chicken broth is a concentrated poultry stock produced by simmering chicken bones, meat, and aromatics for an extended period, then reducing the liquid to intensify flavors and body. This product results in a more gelatinous, deeply flavored liquid than standard chicken broth due to increased collagen extraction and prolonged extraction of soluble proteins and minerals. Double-strength broth may be commercially prepared by reducing single-strength broth by half, or homemade through extended cooking (6–12 hours) followed by reduction. The concentrated nature yields a richer mouthfeel and more pronounced savory umami characteristics than its single-strength counterpart.
Culinary Uses
Double-strength chicken broth serves as a foundational ingredient for creating deeply flavorful soups, sauces, and gravies, requiring less volume to achieve desired taste intensity. It is particularly valued in French cuisine for demi-glace and sauce preparations, and in Asian cuisines for broths and consommés. The concentrate can be diluted with water to create standard-strength broth or used undiluted to build complex flavors in risottos, braised dishes, and reduction-based sauces. Home cooks and professional chefs use double-strength broth to maximize flavor development while economizing on storage space and cooking time.