fluid ounces low sodium cock broth

Cock broth, also known as chicken broth or poultry stock, is a savory liquid produced by simmering chicken bones, meat, and aromatics in water for several hours, then straining to remove solids. The low-sodium variant has had salt content minimized during production to meet dietary requirements. Traditionally prepared in European and Asian cuisines, cock broth develops a rich, golden color and subtle poultry flavor from collagen extraction and the Maillard reaction during cooking. The low-sodium formulation maintains the body and umami characteristics of traditional broth while reducing sodium chloride content by up to 75%, making it suitable for salt-restricted diets.

Low-sodium cock broth serves as a foundational ingredient in soups, sauces, risottos, and grain preparations across numerous cuisines. It provides depth and body to light soups, consommés, and broths without contributing excessive salt, allowing cooks to control sodium levels in finished dishes. The broth is particularly useful in clinical or therapeutic cooking where sodium restriction is medically necessary. It can be reduced to create light pan sauces, used as the cooking liquid for grains to add flavor, or combined with aromatics and vegetables to build more complex broths and stocks.