Soup: Chicken Stock

Chicken stock is a liquid made by simmering chicken bones, meat, and sometimes vegetables and seasonings in water. The process extracts flavors, collagen, and other compounds from the ingredients, creating a savory base. It is typically strained before use.

Manufacturers use chicken stock to add a rich, savory chicken flavor to a wide variety of foods. It serves as a base for soups, stews, sauces, gravies, and casseroles. It can also be used to cook grains like rice or quinoa for added flavor.

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. Regulatory bodies like JECFA and EFSA have evaluated ingredients commonly found in stock, but specific evaluations for 'chicken stock' as a standalone ingredient are not typically detailed. High sodium content can be a concern in commercially prepared stocks and broths; the FDA Daily Value for sodium is 2,300 mg per day.