Chicken broth

Chicken Broth

Chicken broth (pronunciation: /ˈtʃɪkɪn brɔːθ/) is a liquid typically made by simmering chicken, along with various vegetables and herbs, in water.

Etymology

The term "broth" comes from the Old English word "broþ", which has been in use since before the 12th century. The word "chicken" comes from the Old English "cicen", which is believed to be a borrowing from the Late Latin "cicinus".

Preparation

Chicken broth is typically made by simmering chicken, often a whole chicken or just the bones, in water. Commonly added ingredients include carrots, celery, and onions, as well as herbs such as parsley, thyme, and bay leaves. The mixture is simmered for several hours, then strained to remove the solid ingredients, leaving a clear, flavorful liquid.

Uses

Chicken broth is a versatile ingredient used in many types of cooking. It is often used as a base for soups and stews, and can also be used to cook rice and other grains, to braise meats, and to add flavor to a variety of dishes. It is also commonly consumed on its own, especially as a remedy for colds and flu.

Health Benefits

Chicken broth is often touted for its health benefits. It is a good source of protein, vitamin B6, and phosphorus, and is also a very good source of niacin, vitamin B12, and selenium. Some studies suggest that chicken broth may have anti-inflammatory effects and can help to improve digestion.

Related Terms

• Stock: A similar liquid made by simmering bones, meat, fish, or vegetables in water.
• Bouillon: A clear, thin broth made typically by simmering chicken or beef in water with various vegetables and herbs.
• Consommé: A type of clear soup made from richly flavored stock or broth that has been clarified.

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