Category: Pantry
🤔 What Is Chicken Broth?
Chicken broth is a savory liquid made from simmering chicken meat and sometimes vegetables and aromatics in water. Sold in shelf-stable cans or cartons, it serves as a foundational ingredient in countless recipes, providing a rich chicken flavor as a base for soups, stews, sauces, and gravies, or for cooking grains like rice.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Unopened Chicken Broth | Pantry/Counter | 2-3 Years |
| Opened Chicken Broth | Refrigerator: 0-4°C (32-39°F) | 3-4 Days |
| Frozen | Freezer: -18°C (0°F or below) | 2-3 Months |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- Check the packaging: Choose cans free of dents and cartons that are not leaking or puffed up.
- Read the label: Opt for “low sodium” or “unsalted” broth to have full control over the saltiness of your final dish.
- Broth vs. Stock: Broth is generally lighter and made from meat, while stock is richer, made from bones, and has more body.
Appearance
Good quality chicken broth should be clear to translucent with a light golden or yellow color. It should be free from excessive sediment or cloudiness.
Smell
It should have a clean, savory, and pleasant chicken aroma. Any sour, off, or chemical smells indicate spoilage.
Texture
Chicken broth is a thin liquid. Chicken stock, especially bone broth, may be slightly more viscous or even gelatinous when cold due to collagen.
Common Varieties / Types
Chicken broth products are diverse, catering to various dietary needs and culinary uses.
- Chicken Broth: The standard product, made by simmering chicken meat. It has a light body and clean flavor.
- Chicken Stock: Made by simmering chicken bones (often roasted first) for a longer period. It has a deeper, richer flavor and more body from gelatin.
- Bone Broth: A type of stock simmered for a very long time (12+ hours) to extract the maximum amount of collagen and nutrients from the bones.
- Low-Sodium/Unsalted: Healthier versions that are highly recommended for cooking, as they allow you to control the seasoning.
📅 Seasonal Buying Guide
North America (USA/Canada)
Chicken broth is a non-seasonal pantry staple, available year-round. Demand peaks in the fall and winter for making holiday gravies and warm, comforting soups.
Europe
Consistently available year-round in cans, cartons, and as bouillon cubes/powders. It is a fundamental ingredient in European cuisine.
Australia/New Zealand
A standard supermarket item that is available at all times, with higher sales during the colder months.
Tropical/Subtropical Regions
Chicken broth is available year-round in most markets and is a key ingredient in many local soup and noodle dishes.
❄ STORE FRESH: Storage Guide
- Unopened: Pantry for 2-3 years.
- Opened: Refrigerator for 3-4 days.
- Ideal Temperature: Cool, dark pantry; refrigerator at 0-4°C (32-39°F).
Storage Method Details
Pantry: Store unopened cans or cartons of chicken broth in a cool, dark place. This protects the container and ensures the broth’s flavor remains stable over its long shelf life.
Refrigerator: Once opened, chicken broth becomes a highly perishable, high-risk food. According to the USDA, it must be refrigerated immediately and used within 3-4 days because its rich nutrient profile is an ideal medium for rapid bacterial growth.
Pest Prevention
Wipe any drips from cartons or cans to prevent attracting pests. A tightly sealed container for leftovers is essential in the refrigerator.
The pasteurization and sterile packaging keep the broth safe until opened. Once exposed to air, the broth’s moisture, protein, and neutral pH make it a perfect incubator for bacteria, even at refrigerated temperatures, necessitating a very short storage window.
⚠ STAY SAFE: Food Safety Tips
- Max Time at Room Temp: 2 Hours (once opened)
Understanding Food Safety Rules
Never use broth from a damaged, leaking, or bulging container. After opening, it must be refrigerated within two hours to avoid the “Temperature Danger Zone” (4°C-60°C / 40°F-140°F), where harmful bacteria can multiply to dangerous levels.
Reheating Methods
Chicken broth is always heated for use in recipes.
Microwave
Pour into a microwave-safe mug or bowl and heat for 1-2 minutes until hot.
Air Fryer
Not applicable. Not designed for heating liquids.
Oven/Toaster Oven
Used as an ingredient in a larger dish being baked, like a pot roast or casserole.
Stovetop
The best and most common method. Pour into a saucepan and bring to a simmer over medium heat.
Date Labels Explained
The “Best By” date on chicken broth is a manufacturer’s guideline for peak flavor. If the packaging is intact, it is generally safe to use for many months past this date.
Allergen Information
- Contains: Generally none.
- Special Considerations: Some brands may contain yeast extract, soy, or wheat derivatives as flavor enhancers.
Allergen Handling & Prevention
While plain chicken broth is typically free of major allergens, flavored or enhanced versions can contain hidden allergens. Always read the ingredient list carefully if you have allergies to soy, wheat, or MSG.
⚠ Special Safety Considerations
The biggest safety risk comes from improper handling after opening. To be safe, always bring leftover broth to a full boil when reheating it for use in a new dish to kill any bacteria that may have started to grow during storage.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Chicken broth freezes perfectly with no change in quality or flavor, making it one of the best pantry items to freeze for later use. This is the best way to preserve leftovers past the 3-4 day refrigeration limit.
To freeze, pour the broth into freezer-safe bags, containers, or ice cube trays. Freezing in ice cube trays is especially useful for having small, pre-measured amounts to add to pan sauces.
Recommended Thawing Methods
Thaw frozen broth in the refrigerator overnight. It can also be thawed in the microwave or added directly to a pot from frozen and heated on the stovetop.
Not Recommended
Avoid thawing broth on the kitchen counter, as this can allow the outer layers to sit at unsafe temperatures for too long.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Sodium (in regular versions)
- Good source of: Hydration
Regular Chicken Broth
- Calories: 5 kcal
- Protein: 0.5g
- Fat: 0.1g
- Carbohydrates: 0.5g
- Fiber: 0g
Low Sodium Chicken Broth
- Calories: 4 kcal
- Protein: 0.5g
- Fat: 0.1g
- Carbohydrates: 0.4g
- Fiber: 0g
Key Nutrients & Their Benefits
- Hydration: Broth is primarily water, making it an excellent and flavorful way to stay hydrated, especially when feeling unwell.
- Sodium & Electrolytes: Provides sodium and potassium, which are key electrolytes for bodily functions. Low-sodium versions are recommended for general cooking.
- Collagen/Gelatin (in Stock): Chicken stock and especially bone broth are sources of collagen, which is beneficial for joint, skin, and gut health.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
Making broth and stock is a traditional way to practice whole-animal sustainability, as it uses parts of the chicken that might otherwise be discarded. This nose-to-tail approach helps to reduce food waste in the poultry industry.
Choosing broth made from organically or sustainably raised chickens is a more environmentally friendly option. Aseptically packed cartons are often less recyclable than steel cans, depending on local facilities.
🔄 Substitutions & Alternatives
Vegetable broth is the most common substitute in many recipes. For a richer flavor, beef broth or mushroom broth can be used. In a pinch, water mixed with a bouillon cube or powder can be used, though these are often very high in sodium.
Chicken stock and chicken broth can be used interchangeably in most recipes, though stock will provide a richer, deeper flavor.
💡 Pro Tips
♻ Waste Reduction
Freeze leftover chicken broth in an ice cube tray. You’ll have perfect, small portions ready to go. Drop a cube into a hot pan to deglaze it and create a quick pan sauce, or add one to cooking rice for extra flavor.
❓ FAQ
A: Broth is made primarily from simmering chicken meat and has a lighter flavor. Stock is made from simmering bones (and sometimes meat) and is richer, with more body from collagen.
A: It’s a nutrient-rich liquid with a neutral pH, making it a perfect breeding ground for bacteria once the sterile seal is broken. According to the USDA, it must be used within 3-4 days.
A: Yes, chicken broth freezes perfectly. Freezing it in ice cube trays is a great way to have small amounts on hand for sauces.
A: Yes, it is fully cooked and safe to consume cold, though it is almost always heated to be enjoyed as a warm, comforting drink or used in cooking.
A: Bone broth is significantly higher in protein and collagen, which are beneficial for joint and gut health. Regular broth is primarily a flavoring liquid.
A: Yes, it is highly recommended. Low-sodium or unsalted broth allows you to control the total amount of salt in your finished dish, which is a key to good cooking.
A: No. A bloated or puffed-up carton is the equivalent of a bulging can. It indicates bacterial growth and gas production, and the product should be discarded immediately.
A: Yes, dissolving a bouillon cube in hot water is a common and economical substitute. However, be aware that bouillon is typically much higher in sodium and artificial flavors than liquid broth.
A: That’s a good thing! It means you successfully extracted a lot of natural gelatin from the chicken bones, which will give your soups and sauces a rich body and mouthfeel.
A: Yes, because it is mostly water and contains electrolytes like sodium and potassium, it is an excellent and flavorful way to rehydrate.