x 14-ounce can chicken stock or canned broth
Chicken stock contains collagen and gelatin, which provide amino acids and may support joint and gut health; it is typically low in calories but varies in sodium content depending on formulation. Homemade stock contains minimal added ingredients, while commercial canned versions often contain 800-1000 mg of sodium per cup.
About
Chicken stock is a liquid preparation made by simmering chicken bones, meat, and aromatics (typically onions, carrots, and celery) in water for an extended period, typically 4-24 hours. The resulting broth is strained to remove solids and concentrated with collagen, gelatin, and dissolved proteins that create body and mouthfeel. Canned chicken broth is a commercial convenience product made through similar simmering processes but standardized for shelf stability, often with added salt, seasonings, and sometimes thickening agents. The distinction between "stock" (bone-forward, unseasoned) and "broth" (meat-forward, seasoned) is often blurred in commercial products. Canned versions range from low-sodium to standard salted formulations, and may include chicken fat or be fat-reduced depending on the manufacturer.
Culinary Uses
Chicken stock and broth serve as foundational ingredients across numerous cuisines, providing umami depth and body to soups, sauces, risottos, and grain preparations. In Western cookery, they are essential for consommés, cream soups, and pan deglazing; in Asian cuisines, they feature prominently in wonton soup, pho broths, and congee bases. Canned versions offer practical convenience for weeknight cooking, though they typically contain higher sodium levels than homemade stock. When substituting canned broth for homemade stock, adjust seasoning accordingly and consider reducing the liquid slightly if the recipe requires concentrated flavors. Chicken stock is also used as a braising medium and in aspic preparations.