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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use chicken stock water to add a savory, meaty flavor and body to …
What it is
Chicken stock water is the liquid base for chicken stock. It is made by simmering chicken bones, meat, and sometimes vegetables like carrots, celery, and onions in water. The process extracts flavor and nutrients from the ingredients.
Why it's used
Manufacturers use chicken stock water to add a savory, meaty flavor and body to foods. It serves as a base for soups, sauces, gravies, and stews. It is also used in processed meats like sausages and hot dogs to enhance their taste and moisture.
Health notes
Chicken stock water is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of protein and some minerals. Regulatory bodies like JECFA and EFSA have evaluated similar broth and stock products. At typical consumption levels, it is not associated with adverse health effects.
Allergen info
Chicken stock water is not derived from any of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.