Cornbread Dressing
November 14, 2020
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Chicken broth is the lighter, more delicate version of chicken stock, typically made from chicken meat rather than bones, with quicker cook time and less body. Both work in most cooking applications but produce slightly different finished results. Boxed broth is the practical choice for weeknight cooking; homemade is worth it for special-occasion soups. Chicken-broth-based favorites include Creamy Chicken Wild Rice Soup, Chicken Taco Soup, and Easy Chicken and Rice Casserole where the broth carries the savory base flavor for all the other ingredients to build on.
Chicken broth and chicken stock are not the same thing. Stock is made from bones (which release collagen during the long cook, giving body to the finished liquid). Broth is made from meat (which provides flavor but no body). For pan sauces and reductions where you want concentrated savor without thickness, broth is the right choice. For soups and stews where body matters, stock wins.
Boxed versus homemade chicken broth differs more dramatically than most home cooks realize. Boxed (the standard supermarket carton) is usually water + concentrated chicken flavor + salt + sometimes other vegetables. Homemade is actual chicken simmered with aromatics for 1-2 hours. The flavor difference is significant; the convenience difference is also significant. Low-sodium boxed versions are the better choice for cooking because they let you control salt levels.
For chicken soup applications, the standard ratio is 6 cups chicken broth to 1 lb chicken meat + 2 cups vegetables + 1 cup rice or pasta. The broth carries roughly 60% of the dish’s flavor; the rest comes from the protein, vegetables, and seasoning. garlic and thyme added to the simmering broth deepen the chicken flavor without adding cost.
For risotto and pan sauces where the broth is the cooking liquid, the heating matters. Add cold broth to risotto and the rice releases starch but doesn’t cook properly. Add hot broth (kept warm in a separate pan), and the rice absorbs the liquid while continuing to cook. The same rule applies to most simmer-and-reduce applications. For storage, opened boxed chicken broth keeps 7-10 days refrigerated. Freeze leftovers in ice cube trays for use in small quantities. Other reader picks that build on chicken broth include Halal Chicken and Rice and Chicken Soup. Browse chicken, vegetable broth, and salt for closely related cooking applications.
Chicken broth is made by simmering chicken bones or pieces with water, vegetables, and herbs. Common ingredients include onions, carrots, celery, garlic, and bay leaves. Simmer the mixture for one to two hours, then strain the liquid to remove solids. The result is a flavorful broth used in soups and cooking.
Chicken broth can be replaced with vegetable broth, beef broth, or even water mixed with herbs and seasonings. The substitute should provide similar liquid and flavor for the dish. Choose vegetable broth for a lighter option or beef broth for a deeper savory taste.
Chicken broth is commonly used in soups, stews, sauces, risotto, and rice dishes. It adds savory depth and moisture to many recipes. You can also use it to cook grains, braise meats, or build flavor in homemade sauces.
Chicken broth is made from chicken bones or meat simmered in water with vegetables and herbs. Ingredients often include onions, carrots, celery, garlic, and spices. The simmering process extracts flavor and nutrients, creating a savory liquid base for cooking.
For more savory liquid base options, see our beef broth and chicken stock recipes.