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Chicken Stock
Savory simmered-chicken broth that forms the liquid base of soups, sauces, and braises.
Chicken stock is made by gently simmering chicken bones, aromatics, and vegetables to draw out gelatin and flavor. It is the workhorse cooking liquid of countless cuisines — the base for soups, risottos, pan sauces, and braises. Homemade is richest; cubes and powders are common shortcuts.
- Measured in
- ml
- Storage
- Pantry
Nutrition
Energy
54 kJ · per 100 g
Where the calories come from
Protein
1.7g
3% DV
Carbs
0.9g
0% DV
Fat
0.4g
1% DV
Fiber
0g
0% DV
Sodium
380mg
17% DV
Source · USDA FoodData Central · approx. Soup, chicken broth, ready-to-serve
In the shops
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Also called
Chicken Broth · Chicken Bouillon · Chicken Bouillon Cube · Chicken Bouillon Powder · Chicken Stock Cube
Full write-up coming soon
Appears in these dishes
Related
Bouillon Cube / Powder
Concentrated dehydrated stock in cube or powder form, dissolved in hot water for a fast broth base — much saltier than liquid stock.
Plant Protein Powder
Concentrated pea, rice or soy protein powder blended into shakes, doughs and baked goods.
Textured Vegetable Protein (TVP)
Dehydrated soy-flour granules rehydrated as a ground-meat substitute in chili and tacos.
Collagen Peptides
Flavorless hydrolyzed collagen powder stirred into drinks and broths as a protein boost.
Vegetable Stock
Light vegetable-simmered broth used as a meat-free cooking base.
Beef Stock
Deep, roasted-bone beef broth that underpins hearty sauces and stews.
Fish Stock
Delicate stock simmered from fish bones for seafood soups and sauces.