Chicken broth is a savory liquid that is made by simmering chicken bones and meat in water. It forms the basis of many dishes and is valued for its rich flavor and high collagen content. But is chicken broth simply the water that chicken has been boiled in, or is there more to it? Let’s take a deeper look at how chicken broth is made and what sets it apart.
What is Chicken Broth?
Chicken broth is made by simmering chicken parts like bones, skin, feet, wings or whole chickens in water for an extended period of time. This long simmering time allows the chicken to impart its flavors and nutrients into the water, creating a rich, concentrated liquid. The simmering time can range from 2 hours to as long as 12 hours depending on the recipe. The longer the simmer time, the more concentrated and intense the broth will become as more gelatin and minerals are extracted from the chicken parts.
In addition to chicken parts, broth may also contain aromatics like onions, carrots, celery, garlic, parsley and bay leaves. These ingredients add layers of flavor complexity. Some broths may also include spices like black peppercorns, coriander and thyme. The vegetables and spices complement the chicken flavor to create a well-balanced, aromatic broth.
Key Differences Between Broth and Boiled Chicken Water
While the process of making chicken broth does start with boiling chicken in water, the final broth product has some key differences from the liquid that remains after simply boiling chicken:
- Concentrated chicken flavor – Simmering chicken for hours extracts far more flavor compounds like glutamates that give broth its savory umami taste. The flavor is concentrated and intense.
- Higher gelatin content – Long simmering hydrolyzes collagen from chicken bones and connective tissues into gelatin, giving broth viscosity and body.
- More nutrients – Minerals like calcium, magnesium and potassium leach into the water over time, making broth more nutritious.
- Reduced impurities – Impurities and fat get skimmed off the surface as broth simmers, while boiling chicken does not remove these.
- Caramelized flavors – Browning chicken bones before simmering develops deeper roast-like flavors through maillard reactions.
- Aromatics and spices – Onions, carrots, garlic and herbs add layers of savory, sweet and aromatic flavors to broth.
Boiling chicken may release some flavor and gelatin into the water, but the result is quite thin, cloudy and less flavorful compared to a properly made broth. The long simmering time is essential to developing the characteristic rich body, clarity and concentrated flavors of chicken broth.
Steps to Making Chicken Broth
Making high quality, homemade chicken broth is a fairly simple process but requires several hours of simmering. Here are the basic steps:
- Gather chicken parts like bones, wings, feet, necks or whole chickens depending on the recipe. Raw bones provide the most gelatin.
- Rinse the chicken parts well under cold water.
- Optional: Roast the chicken bones and parts in the oven at 400°F for 45 minutes to caramelize and intensify their flavor before simmering.
- Place the chicken in a large pot and cover with at least 8-10 cups of water for each pound of chicken. The bones should be fully submerged.
- Bring the pot to a boil then reduce to a gentle simmer. Use a spoon to skim off any scum that rises to the surface.
- Add aromatics like onions, carrots, celery and herbs. Adding a splash of vinegar helps extract more minerals from the bones.
- Simmer the broth uncovered for 2-12 hours, occasionally skimming fat and impurities off the surface. Longer times result in a richer, more concentrated broth.
- Strain the broth through a fine mesh sieve. Discard the solids.
- Skim excess fat off the top of the broth once cooled if desired. Chicken broth can then be used immediately or refrigerated up to 5 days or frozen for later use.
With this method, simmering the chicken transforms the water into a nourishing, golden elixir loaded with chicken essence and flavors rather than just the liquid left from boiled chicken.
Nutritional Value of Chicken Broth
Homemade chicken broth made by simmering chicken for several hours contains a variety of beneficial nutrients dissolved from the chicken parts:
- Protein – Chicken bones, skin and meat all contribute amino acids and protein to the broth.
- Collagen – Chicken bones and tissues are rich in collagen that gets converted to gelatin, providing several grams of this important protein per serving.
- Chondroitin sulfate – This compound found in cartilage may support joint health.
- Glucosamine – Another nutrient found in cartilage that promotes joint wellbeing.
- Hyaluronic acid – This moisturizing compound contributes to skin health.
- Minerals – Notable minerals extracted from the chicken include calcium, phosphorus, magnesium, potassium, sulfur, silicon, iron and zinc.
- Electrolytes – Sodium and potassium help maintain fluid balance in the body.
- B Vitamins – Thiamin, riboflavin, niacin, B5, B6 and folate levels increase with extended simmering times.
Drinking chicken broth, especially when made from bones, provides a dose of protein, vital amino acids and minerals that support whole body health. It’s much more nutritious than plain water.
Benefits of Chicken Broth
Consuming homemade chicken broth provides a range of potential health benefits:
- Boosts immunity – Rich in nutrients like amino acids, minerals and electrolytes, broth supports immune function.
- Eases joint pain – The collagen, glucosamine and chondroitin in broth may reduce inflammation and discomfort in joints.
- Supports gut health – The gelatin in broth helps seal and heal the gut lining to reduce leaky gut.
- Aids sleep – Glycine and other compounds in broth have a calming effect, helping improve sleep quality.
- Provides hydration – The electrolytes in broth rehydrate the body more effectively than plain water.
- Helps fight infections – Bone broth has been shown in lab studies to inhibit the growth of bacteria like Staphylococcus aureus.
Sipping warm chicken broth is comforting and provides health-boosting nutrition lacking from cooked chicken water. People use broth for its multitude of benefits.
Uses for Chicken Broth
Chicken broth’s versatility makes it a staple ingredient in many home kitchens and restaurants. Some of the most common uses for chicken broth include:
- Base for soups, stews and gravies
- Cooking rice, quinoa or other grains
- Deglazing pans to make flavorful sauces
- Moistening mashed potatoes or stuffing
- Braising or steaming vegetables
- Marinades and brines for meat
- Glazing roasted chicken or turkey
- Reducing into an extra rich glace
- Drinking straight as a hot beverage
Chicken broth provides a savory, aromatic flavor base that enhances any dish. It’s no wonder recipes routinely start with browning some vegetables in chicken broth!
Homemade vs. Store-Bought Chicken Broth
One of the biggest advantages of making chicken broth at home is controlling exactly what goes into it. Here’s how homemade and store-bought chicken broths compare:
| Homemade Chicken Broth | Store-Bought Chicken Broth |
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While packaged chicken broth offers convenience, broth made from simmering bones for several hours at home provides superior nutrition, purity and flavor. It’s worth the effort when time allows!
Canned Chicken Broth
Canned chicken broth offers more convenience and longer shelf life compared to refrigerated broths. However, there are some drawbacks to canned broth:
- Nutrition is diminished from high heat processing
- Higher sodium content as a preservative, around 600-900mg per serving
- More additives and thickeners like cornstarch
- Higher likelihood of containing MSG, disodium inosinate, etc
- Metal exposure from can lining may be a concern for some
- Less fresh flavor compared to homemade
Check the labels and aim for low-sodium options without additives if using canned chicken broth. Otherwise, making broth at home is healthier and tastier.
Commercial Chicken Broth Downsides
Commercially made chicken broths may seem like a shortcut, but there are a few downsides to watch out for:
- Chicken meat rather than bones used, lacking nutrition
- Reduced collagen and gelatin content
- Added flavor enhancers like yeast extract or hydrolyzed protein
- Thickeners and stabilizers like cornstarch, gums
- High sodium content, often 600-900mg per serving
- Watered down flavor compared to long-simmered homemade broth
Make sure to read labels carefully and recognize that commercial broth is not a nutritional equal to the homemade version. Prioritize homemade or carefully selected products.
Shelf Stable Chicken Broth
Shelf stable, tetra pack chicken broth offers extended shelf life at room temperature. However, the high heat processing method used impacts the quality:
- Nutrients are damaged from high heat
- Gelatin content is reduced
- Higher sodium content as a preservative
- More additives like yeast extract or hydrolyzed proteins
- Higher likelihood of additives like MSG, disodium inosinate
- Less fresh, layered flavor
Shelf stable broths provide convenience, but should not be relied on as a health food. Check labels for unwanted additives and enjoy homemade broth when possible.
Chicken Broth vs. Bone Broth
Chicken broth and bone broth are very similar, but with some key differences:
| Chicken Broth | Bone Broth |
|---|---|
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Chicken broth offers a balanced, meaty flavor, while bone broth is intensely gelatinous and concentrated due to its long cook time using just bones.
Conclusion
In conclusion, chicken broth made by properly simmering chicken bones, meat and aromatics for several hours is far more than just the water leftover from boiling chicken. The long cook time extracts nutrients, concentrated chicken flavor and collagen-rich gelatin from the chicken parts that simple boiling water does not capture. Homemade chicken broth offers superior nutrition, purity and flavor compared to commercial broths. Taking the time to make homemade broth pays dividends in the richness and quality of the final product.