Soup/Stock Base | Gluten Free Low Fat

Chicken Broth

N/A Allergen-Free
chicken broth

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Chicken, Water, Vegetables

The Forktionary Angle

"The Foundation of Flavor"

Definition

A savory liquid made by simmering chicken bones, meat, and vegetables, used as a base for soups and sauces.

Sensory Profile

TasteUmami, Savory, Salty
TextureThin, Liquid, Viscous (slightly)
AromaChicken, Herbaceous
AcidityLow

Technical Metrics

Collagen Benefits

Rich in amino acids (bone broth variant)

Shelf Life (Unopened)

Up to 1 year

Sodium Content (per cup)

~500-800 mg (varies by brand)

Nutrition Facts

Per 240ml
Calories10 kcal
Total Fat0.2 g
Saturated Fat0.1 g
Trans Fat0 g
Cholesterol2 mg
Protein1.2 g
Total Carbohydrate0.5 g
Dietary Fiber0 g
Total Sugars0.1 g
Calcium5 mg
Iron0.1 mg
Potassium30 mg

Chef’s Secret

Roasting chicken bones and vegetables before simmering intensifies the broth's depth and color, creating a richer umami profile.

Substitutions

Best Match

Vegetable Broth

1:1

Best all-around for savory flavor; suitable for vegetarian dishes.

Chicken Stock

1:1

More gelatinous and richer flavor due to longer bone simmer.

Bouillon Cube/Powder

1 cube + 1 cup water = 1 cup broth

Convenient pantry staple, adjust salt carefully.

Water + Spices

1:1

Emergency substitute, add herbs and salt to mimic flavor.

Buying Guide

Look for low-sodium or unsalted options to control seasoning. Check ingredient list for natural flavors vs. artificial.

Flavor Pairings

Poultry Vegetables Rice Noodles Herbs (thyme sage bay leaf).

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