Chicken broth
Description
• Liquid preparation obtained by slow simmering of chicken bones/carcasses and meat with aromatic vegetables (onion, carrot, celery), herbs, and spices in water.
• Variants: clear broth, brown stock (bones/aromatics roasted), consommé (broth clarified), and bone broth (prolonged extraction for higher gelatin).
• Sensory profile: salty–umami, meaty/roasty, with vegetable and spice notes; color from straw yellow (clear) to amber (brown).
Caloric value (per 100 g)
• Ready-to-serve broth: typically ~5–20 kcal/100 g (driven by solids, gelatin, and residual fat).
• Concentrates/pastes reconstituted per label: usually ~5–15 kcal/100 g.
• Sodium can be high in retail or bouillon-based versions—check the label.
Key constituents
• Water; NaCl (if added); soluble amino acids/peptides; 5′-nucleotides (5′-IMP, 5′-GMP) providing umami; gelatin/collagen from connective tissues; mild organic acids.
• Lipids: micro-droplets of chicken fat (variable, often partially removed).
• Trace micronutrients from bones/vegetables; characteristic volatiles.
• Typical parameters: pH ~5.5–6.4, low °Brix (soluble solids), turbidity per style.
Production process
• Raw materials: chicken carcasses/bones and trimmings, mirepoix (onion–carrot–celery), aromatics.
• Extraction: start in cold water → gentle heat-up → simmer (2–6 h for clear broth; longer for bone broth) with periodic skimming.
• Filtration/rapid cooling → de-fatting (remove fat cap) → salt adjustment → packaging.
• Industrial options: pressure cooking, enzymes to enhance protein extraction, clarification (filters/gelatin raft), pasteurization/retort sterilization or aseptic fill; managed under GMP/HACCP with CCP for time/temperature, hygiene, and closures.
Sensory and technological properties
• Umami synergy: 5′-IMP/5′-GMP potentiate ingredient glutamate, increasing perceived savory taste.
• Gelatin adds body/mouthfeel; upon cooling it can gel (useful for sauces/reductions).
• Fat carries aromas and adds sheen; excess can feel greasy.
• Color deepens with bone/veggie roasting (brown stock) and with reductions.
Food uses
• Base for soups, risottos, sauces/stocks (e.g., demi-glace), braises/stews, stuffings, and gravy.
• Typical use: as-is; for powders/pastes 0.3–2% of the finished product (per supplier spec and pilot trials).
• Reduction (2–4×) intensifies flavor and viscosity.
Nutrition and health
• Low energy at typical dilutions; salt is often the main nutritional concern → consider reduced-sodium versions or balance at recipe level.
• Gelatin/collagen contribute to texture; avoid unauthorized health claims.
• Proper chilling and handling minimize microbial growth and biogenic amines.
Lipid profile
• Total fat is modest and derives from chicken fat. At trace levels in broth the nutritional impact is negligible, but the fat’s composition typically follows: SFA (saturated fatty acids) ~28–35%, MUFA (monounsaturated fatty acids) ~35–45%, PUFA (polyunsaturated fatty acids, mainly n-6) ~15–25%.
• Health note: a higher share of MUFA/PUFA relative to SFA is generally favorable/neutral for blood lipids.
Quality and specifications (typical topics)
• Salt (NaCl), pH, °Brix/solids, turbidity/color (Lab*), total fat (and emulsion stability).
• Microbiology: pathogen-free; for retorted products, absence of can swelling; for chilled products, strict cold chain.
• Sensory: clean profile, no oxidized/amine notes, no bitterness from over-extraction.
• Full traceability and GMP/HACCP compliance; CCP for cook/cool/pack.
Storage and shelf-life
• Chilled (0–4 °C): 2–4 days; frozen: 6–12 months (in suitable containers).
• Shelf-stable (retort/aseptic): 12–24 months unopened; after opening refrigerate and use within a few days.
• Protect from light/oxygen; apply FIFO.
Allergens and safety
• Chicken is not a major EU allergen; watch for celery, carrot, onion, and spices (potential allergens/labeling).
• High sodium: consider salt-reduction targets.
• Prevent foreign matter; filter adequately; enforce rigorous hygiene.
Troubleshooting
• Cloudy broth when clarity is desired: avoid rolling boil; skim, fine-filter, or clarify (raft/consommé).
• Flat flavor: extend extraction time, include collagen-rich bones (feet/neck), correct salt at the end.
• Oily mouthfeel: chill and de-fat; re-emulsify only the desired fraction.
• Bitter notes: over-extraction/high temperatures → shorten cook, limit bitter veggies (e.g., celery leaves).
• Chill instability: rapid cooling, portioning, maintain <4 °C.
Sustainability and supply chain
• Upcycling of bones/carcasses from poultry processing reduces waste.
• Cooking effluents carry BOD/COD loads—treat accordingly; optimize energy (heat recovery).
• Recyclable packaging; supplier audits and traceability under GMP/HACCP.
Conclusion
Chicken broth is a versatile culinary base delivering umami, body, and balanced meaty–vegetal aromas. Careful raw-material selection, time/temperature control, proper clarification/de-fatting, and rigorous hygiene yield a stable, clean, and repeatable product for soups, risottos, sauces, and reductions.
Mini-glossary
• 5′-IMP / 5′-GMP — 5′-inosinate / 5′-guanylate: savory nucleotides that enhance umami (do not confuse GMP here with Good Manufacturing Practice).
• °Brix — Total soluble solids: indicator of broth concentration.
• NTU — Nephelometric turbidity unit: measure of turbidity.
• aw — Water activity: lower aw improves microbial stability; broths have high aw, so heat/cold processing is essential.
• SFA — Saturated fatty acids: excessive intake may raise LDL; low in broth at use levels.
• MUFA — Monounsaturated fatty acids (e.g., oleic): generally neutral/favorable; low in broth at use levels.
• PUFA — Polyunsaturated fatty acids (n-6/n-3): beneficial when balanced; low in broth at use levels.
• GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: hygiene and preventive-safety frameworks with defined CCP.
• BOD/COD — Biochemical/Chemical oxygen demand: indicators of wastewater impact.
• FIFO — First in, first out: stock rotation that uses older lots first.
References__________________________________________________________________________
English DR, MacInnis RJ, Hodge AM, Hopper JL, Haydon AM, Giles GG. Red meat, chicken, and fish consumption and risk of colorectal cancer. Cancer Epidemiol Biomarkers Prev. 2004 Sep;13(9):1509-14.
Abstract. Background: Red meat and processed meat consumption have been associated with increased risk of colorectal cancer in some, but not all, relevant cohort studies. Evidence on the relationship between risk of colorectal cancer and poultry and fish consumption is inconsistent. Methods: We conducted a prospective cohort study of 37,112 residents of Melbourne, Australia recruited from 1990 to 1994. Diet was measured with a food frequency questionnaire. We categorized the frequency of fresh red meat, processed meat, chicken, and fish consumption into approximate quartiles. Adenocarcinomas of the colon or rectum were ascertained via the Victorian Cancer Registry. Results: We identified 283 colon cancers and 169 rectal cancers in an average of 9 years of follow-up. For rectal cancer, the hazard ratios [95% confidence intervals (95% CI)] in the highest quartile of consumption of fresh red meat and processed meat were 2.3 (1.2-4.2; P for trend = 0.07) and 2.0 (1.1-3.4; P for trend = 0.09), respectively. The corresponding hazard ratios (95% CIs) for colon cancer were 1.1 (0.7-1.6; P for trend = 0.9) and 1.3 (0.9-1.9; P for trend = 0.06). However, for neither type of meat was the heterogeneity between subsites significant. Chicken consumption was weakly negatively associated with colorectal cancer (hazard ratio highest quartile, 0.7; 95% CI, 0.6-1.0; P for trend = 0.03), whereas hazard ratios for fish consumption were close to unity. Conclusion: Consumption of fresh red meat and processed meat seemed to be associated with an increased risk of rectal cancer. Consumption of chicken and fish did not increase risk.
Chong EW, Simpson JA, Robman LD, Hodge AM, Aung KZ, English DR, Giles GG, Guymer RH. Red meat and chicken consumption and its association with age-related macular degeneration. Am J Epidemiol. 2009 Apr 1;169(7):867-76. doi: 10.1093/aje/kwn393.
Abstract. Age-related macular degeneration (AMD) is the leading cause of blindness among older people, and diet has been postulated to alter risk of AMD. To evaluate associations between red meat and chicken intake and AMD, the authors conducted a cohort study of 6,734 persons aged 58-69 years in 1990-1994 in Melbourne, Australia. Meat intake was estimated from a food frequency questionnaire at baseline. At follow-up (2003-2006), bilateral digital macular photographs were taken and evaluated for AMD (1,680 cases of early AMD, 77 cases of late AMD). Logistic regression was used to estimate odds ratios, adjusted for age, smoking, and other potential confounders. Higher red meat intake was positively associated with early AMD; the odds ratio for consumption of red meat > or =10 times/week versus <5 times/week was 1.47 (95% confidence interval: 1.21, 1.79; P-trend < 0.001). Similar trends toward increasing prevalence of early AMD were seen with higher intakes of fresh and processed red meat. Conversely, consumption of chicken > or =3.5 times/week versus <1.5 times/week was inversely associated with late AMD (odds ratio = 0.43, 95% confidence interval: 0.20, 0.91; P-trend = 0.007). These results suggest that different meats may differently affect AMD risk and may be a target for lifestyle modification.
Navas-Carretero S, Cuervo M, Abete I, Zulet MA, Martínez JA. Frequent consumption of selenium-enriched chicken meat by adults causes weight loss and maintains their antioxidant status. Biol Trace Elem Res. 2011 Oct;143(1):8-19. doi: 10.1007/s12011-010-8831-x.
Abstract. To assess the effects of a moderately high-protein intake on the body composition, biochemical, and antioxidant status parameters in young adults depending on either selenium- (Se) or non-enriched chicken consumption. The volunteers (n = 24) that completed the 10-week nutritional intervention were distributed in two parallel groups and randomly assigned to follow an isocaloric diet with moderately high content in protein (30% energy), either with the consumption of four 200 g portions/week of Se- or non-enriched chicken breasts. Blood samples were taken at the beginning and at the end of the study and body composition was monitored during the trial. There was a significant reduction in weight, accompanying a decrease on fat mass in both groups, while fat-free mass remained unchanged during the 10 weeks of intervention, without differences between both dietary groups. Selenium blood levels and plasma glutathione peroxidase activity, as well as lipid, glucose, and selected inflammation biomarkers remained stable during the intervention period in both dietary groups. Frequent chicken consumption, within a controlled diet with a moderately high content in protein, produced a slight but statistically significant weight reduction mainly due to the loss of fat mass. An extra Se supplementation (22 μg/day) in the Se-enriched chicken breast did not affect tachyphylactic antioxidant status of the participants neither inflammatory-related markers after weight loss.
Barbosa ACS, Mendes PS, Mattos G, Fuchs RHB, Marques LLM, Beneti SC, Heck SC, Droval AA, Cardoso FAR. Comparative analysis of the use of natural and synthetic antioxidants in chicken meat: an update review. Braz J Biol. 2023 Oct 23;83:e275539. doi: 10.1590/1519-6984.275539.
Abstract. The search for healthy foods has attracted the industry's attention to developing products that use natural ingredients, including natural antioxidants. Antioxidants act as free radicals or oxygen scavengers, inhibiting lipid oxidation and adversely affecting meat products' sensory and nutritional quality. Several synthetic antioxidants have been used in the meat industry; however, studies point to health risks related to their consumption. Such fact drives research into natural antioxidants extracted from grains, oilseeds, spices, fruits, and vegetables, which may have a health-promoting effect. This manuscript evaluates the effectiveness of several natural antioxidants in improving the quality and shelf life of chicken meat products during processing, storage, and distribution. The potential effects of natural antioxidants widely used in chicken products are also discussed. It can be concluded that these natural antioxidants are possible substitutes for synthetic ones. However, their use can affect the product's characteristics.
Connolly G, Campbell WW. Poultry Consumption and Human Cardiometabolic Health-Related Outcomes: A Narrative Review. Nutrients. 2023 Aug 11;15(16):3550. doi: 10.3390/nu15163550.
Abstract. Poultry meats, in particular chicken, have high rates of consumption globally. Poultry is the most consumed type of meat in the United States (US), with chicken being the most common type of poultry consumed. The amounts of chicken and total poultry consumed in the US have more than tripled over the last six decades. This narrative review describes nutritional profiles of commonly consumed chicken/poultry products, consumption trends, and dietary recommendations in the US. Overviews of the scientific literature pertaining to associations between, and effects of consuming chicken/poultry on, body weight and body composition, cardiovascular disease (CVD), and type II diabetes mellitus (T2DM) are provided. Limited evidence from randomized controlled trials indicates the consumption of lean unprocessed chicken as a primary dietary protein source has either beneficial or neutral effects on body weight and body composition and risk factors for CVD and T2DM. Apparently, zero randomized controlled feeding trials have specifically assessed the effects of consuming processed chicken/poultry on these health outcomes. Evidence from observational studies is less consistent, likely due to confounding factors such as a lack of a description of and distinctions among types of chicken/poultry products, amounts consumed, and cooking and preservation methods. New experimental and observational research on the impacts of consuming chicken/poultry, especially processed versions, on cardiometabolic health is sorely needed.
Toh DWK, Wong CH, Fam J, Kim JE. Daily consumption of essence of chicken improves cognitive function: a systematically searched meta-analysis of randomized controlled trials. Nutr Neurosci. 2021 Mar;24(3):236-247. doi: 10.1080/1028415X.2019.1619984.
Abstract. Essence of chicken (EC) is a dietary supplement with potential benefits on one's cognitive performance. The purpose of this meta-analysis is to evaluate the effects of consuming EC on cognitive function, applying extensively represented domains. Six databases were systematically searched to yield 1760 articles. These articles were independently screened to obtain 8 eligible articles with a pooled population of 794 subjects which is more than twice the population size considered in the previous meta-analyses. Largely, favorable effects on cognitive function were observed following daily EC intake, specifically in the working memory domain (standardized mean difference: 0.31, 95% CI: 0.16, 0.46), one of the core components in executive function which showed statistically significant results. Furthermore, the observed results were also robust to sensitivity analyses and subgroup analyses. This suggests that when consumed daily, EC may improve the mental processing aspect of cognitive function amongst the healthy population.
Ahmad S, Ahmed I, Haider S, Batool Z, Ahmed SB. Daily consumption of commercial chicken feed and meat lead to alterations in serum cholesterol and steroidal sex hormones in female rats. Pak J Pharm Sci. 2017 Jan;30(1 Suppl):257-261.
Abstract. Poultry consumption is increased worldwide owing to better taste, easy availability and low cost. The present study was designed to investigate the effects of the chicken feed, conventional chicken meat and organic chicken meat on the % growth rate, serum cholesterol, progesterone, testosterone and estrogen levels in female rats. Hundred female Albino Wistar rats were randomly assigned to four groups (n=25). Group I was control rats fed on standard chow, group II treated with commercial chicken feed, group III rats fed with conventional chicken meat and group IV with organic chicken meat for a period of 6 weeks. % Growth rate, serum cholesterol, progesterone, testosterone and estrogen levels were estimated after the treatment. The present study showed significant increase in growth rate, serum cholesterol levels and imbalance in serum steroidal hormone levels. It is therefore, suggested from the present study that the intake of commercial chicken feed and commercial chicken meat may be the potential cause of development of polycystic ovary syndrome in females due to steroid hormonal imbalance.
