Chicken broth

Chicken broth is a savoury liquid made by simmering chicken bones, meat, and sometimes vegetables and herbs in water. The process extracts flavour compounds and nutrients from the ingredients, creating a base liquid used in cooking. It is typically strained to remove solids before use.

Chicken broth is primarily used to add a rich, savoury chicken flavour and depth to a wide variety of dishes. Manufacturers add it to soups, stews, sauces, gravies, and rice dishes to enhance their overall taste profile. It also contributes moisture and body to these foods.

Chicken broth is not classified as a food additive in the UK and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of protein and minerals. The NHS Eatwell Guide advises that adults should consume no more than 6g of salt a day, and while broth can contribute to salt intake, it is not typically a significant source unless salt is added during preparation or processing.