Skip to content
FriendsPantry

Sauces, pastes & condiments · Stocks & broths

Chicken stock

Savoury golden stock simmered from chicken bones or carcass with vegetables; the most versatile everyday stock.

Also called: chicken broth, tavuk suyu, caldo de pollo

A kind of stock / broth

75 recipes with it

What it is

Made by gently simmering chicken bones, wings or a roast carcass with onion, carrot, celery and herbs, then straining. Home-made stock is pale gold and sets to a soft jelly when cold; shop-bought versions come as cartons, cubes, powders or pastes. Lighter than beef stock, so it suits most savoury dishes.

How it’s used

  • Chicken soups and noodle soups
  • Risotto and pilaf
  • Gravies and pan sauces
  • Braising vegetables and beans
  • Congee and Chinese soups

Characteristics

Taste
Mild, savoury and rounded.
Appearance
Clear to slightly cloudy pale gold.
When cooked
Reduces to a glossy glaze; gelatin gives body to sauces.
Sold as
liquid, powder, paste, frozen
Cooking uses
Commonly cooked, Suitable for boiling

Storage

Refrigerated. Refrigerate and use home-made stock within a few days, or freeze in portions. Opened cartons keep a few days in the fridge.

Diet, allergens and safety

No major allergens in typical versions. May contain Celery — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Cool rapidly and refrigerate; bring to a full boil when reheating.
  • Many cubes and cartons contain celery and sometimes gluten.

Nutrition per 100 g

Energy
36 kcal
Protein
2.52 g
Carbohydrate
3.53 g
Fat
1.2 g
Fibre
0 g
Sugars
1.58 g

USDA FoodData Central: Soup, stock, chicken, home-prepared.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Vegetable stock — Same amount; flavour is lighter and sweeter.
  • Water — With a stock cube or a spoonful of miso; adjust salt.

Related ingredients

Recipes with chicken stock

See all 75

63 more

More stocks & broths