low-sodium chicken broth or homemade stock

CondimentsYear-round. Both commercial low-sodium broth and homemade stock can be prepared and preserved throughout the year; homemade stock is often made in batches and frozen for extended storage.

Chicken broth and stock are rich in collagen and amino acids, particularly glycine and proline, which support joint and skin health. Low-sodium varieties contain minimal added sodium, making them suitable for salt-restricted diets while retaining the savory umami qualities derived from chicken proteins and bone marrow.

About

Low-sodium chicken broth is a liquid prepared by simmering chicken bones, meat, and aromatics in water, then straining to remove solids, with sodium content reduced to 140 mg per serving or less (compared to 800–900 mg in standard broths). Homemade stock follows the same principle but typically involves longer simmering times (4–24 hours) to extract deeper flavor and gelatin from bones, resulting in a richer body and more nuanced taste. The distinction between broth and stock is primarily one of cooking duration and ingredient focus: broth emphasizes meat and shorter cooking times, while stock prioritizes bones and extended extraction. Both serve as foundational liquids in cooking, though homemade versions offer superior flavor development and control over sodium levels.

Culinary Uses

Low-sodium chicken broth and homemade stock function as the aromatic base for soups, stews, sauces, and grain cooking across numerous cuisines. They are essential in French cuisine (as fond for pan sauces), Asian cooking (for ramen, pho, and congee), and American comfort food traditions. These liquids are used to deglaze pans, cook risotto and other grains, poach chicken, and create reductions. Homemade stock is preferred by professional chefs for its superior body and collagen content, while low-sodium commercial broth offers convenience for health-conscious cooking. Both are valued for their ability to impart savory depth without relying on salt as a primary flavor vehicle.

Forms & Preparations

Liquid broth — Ready-to-use liquid in cartons or cans; convenient for immediate cooking applications.
Homemade stock — Freshly prepared by simmering bones and aromatics; stored in refrigerator (3–4 days) or frozen (3–6 months).
Concentrated stock or demi-glace — Reduced liquid with intensified flavor; used in smaller quantities for sauces and finishing dishes.
Broth concentrate or base — Paste or powder form requiring reconstitution with water; long shelf life and compact storage.
Bone broth — Extended-simmer version (12–48 hours) yielding higher collagen content and gelatin; thicker body and richer mouthfeel.
Aspic or gelatin form — Stock reduced and cooled until set; sliced and used as garnish or cold preparation element.

Substitutes

Unknown — Use in equal quantities as a plant-based alternative; note that vegetable stock lacks the umami depth and collagen of chicken stock, so enhancement with soy sauce, miso, or mushroom powder may be beneficial.
Unknown — Substitute 1:1 for deeper, more robust flavor; best used in hearty soups and braises where beef's stronger profile complements the dish.
Unknown — Use at reduced strength (dilute with water) as bone broth is more concentrated; typically use 1 part bone broth to 1–2 parts water for equivalent richness.
Unknown — Dissolve bouillon powder in hot water at package-directed ratios; convenient but less complex in flavor than traditional broth.
Unknown — In Asian cooking, a small quantity of sake or white wine can provide aromatic depth in place of broth for certain applications, though liquid volume will differ.

Recipes Using low-sodium chicken broth or homemade stock (2)

RCI-ND.002.0021.001

Chicken and Cavatelli

So comforting and yummy, this dish reminds us of Grandma's chicken and dumplings. In fact, you can substitute frozen gnocchi dumplings for the cavatelli.

RCI-SF.005.0068.001