vegetable or fat-skimmed chicken broth
Low in fat when properly skimmed; provides modest protein and collagen from prolonged simmering, which supports joint and digestive health. Contains minimal calories and serves as a hydrating, nutrient-dense base for soups and sauces.
About
Chicken broth is a savory liquid prepared by simmering chicken bones, meat, and aromatics (typically onions, celery, and carrots) in water for an extended period, then straining to remove solids. The fat-skimmed or vegetable-based variation refers to either broth that has had surface fat removed through cooling and skimming, or a broth made with vegetable aromatics and minimal or no chicken fat. This foundational stock is lighter and more delicate than chicken stock (which uses more bone) and contains gelatin and collagen extracted from connective tissue. Chicken broth serves as a base for soups, sauces, and braises, providing subtle savory depth without the heaviness of its fat-rich counterpart.
The fat-skimmed version, also called "fat-free" broth, is produced by either (1) making standard broth and removing rendered fat through refrigeration and skimming, or (2) using primarily meat rather than bones and limiting fat content during preparation. Vegetable-forward chicken broths replace some animal richness with vegetable matter, creating a lighter, fresher flavor profile.
Culinary Uses
Chicken broth is fundamental to countless culinary traditions. It forms the base for light soups (including consommés and clear broths), risottos, poaching liquids for delicate proteins, and sauce preparation. The fat-skimmed variety is preferred in health-conscious cooking, light broths, and Asian cuisines where clarity and refinement are valued. It is essential in French cuisine for light sauces and in many Asian traditions for pho, congee bases, and dipping broths. The vegetable-enriched variation adds aromatic complexity suitable for braise liquids and vegetable-forward dishes while maintaining dietary restrictions.