Chicken Broth

Unopened store-bought cartons shelf-stable until opened. Once opened, refrigerate and use within 4 days. Freeze in ice cube trays or portions for convenient use.

Values vary significantly by brand and preparation method. Homemade versions typically lower in sodium.

Use low-sodium versions when you want to control salt levels in your dish

Enhance store-bought broth by simmering with fresh herbs, garlic, or a splash of wine

Reduce broth by simmering uncovered to concentrate flavor for sauces

Skim fat from the surface after chilling for a clearer, lighter broth

Rice and grain dishes for cooking liquid

Cream-based soups as the savory base

Pan sauces to deglaze and build flavor

Braised vegetables for added richness

Risotto for gradual absorption while stirring

Confusing broth with stock (stock is thicker, made primarily from bones; broth includes more meat)

Adding broth too early in recipes where liquid needs to reduce first

Not tasting for salt content before seasoning, especially with store-bought versions

Boiling instead of simmering, which can make broth cloudy