And The Following: Chicken Stock

Chicken stock is a liquid made by simmering chicken bones, meat, and skin, along with vegetables like carrots, celery, and onions. This process extracts flavors and nutrients from the ingredients. The resulting liquid is then strained to remove solids.

Chicken stock is primarily used to add a savory chicken flavor and depth to foods. It serves as a base for soups, stews, sauces, gravies, and braising liquids. Manufacturers use it to enhance the overall taste profile of a wide range of savory dishes.

Chicken stock is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of protein and minerals. JECFA and EFSA have evaluated various stock ingredients and preparations, but specific evaluations for 'chicken stock' as a whole ingredient are not typically highlighted. High sodium content can be a concern in commercially prepared stocks, so checking labels is advised.