Chicken broth and chicken base are two common ingredients used in recipes to add chicken flavor. However, there is some confusion over whether they are the same thing or not. In this article, we will examine the differences between chicken broth and chicken base, looking at how they are made, their ingredients, uses, nutrition, and taste.
Definitions
Chicken broth is a liquid made by simmering chicken bones and meat in water, often with vegetables and herbs. The simmering extracts flavor, gelatin, and nutrients from the chicken parts into the water. Chicken broth can be consumed on its own or used as a base for soups, stews, sauces, and other dishes. It provides a rich, chicken flavor.
Chicken base is a highly concentrated paste or liquid made from chicken meat, bones, and fat. It is cooked down to remove most of the water, concentrating the chicken flavor. Chicken base often contains salt, sugar, yeast extract, and hydrolyzed protein to boost the savory umami taste. It is used to quickly add chicken flavor to recipes without using as much liquid as broth.
Ingredients
The main ingredients in chicken broth are chicken bones, meat, skin, feet, and giblets simmered in water. Chicken broth may also include aromatics like onions, carrots, celery, bay leaves, peppercorns, parsley, and other herbs. These ingredients add flavor, nutrients, and color to the broth.
Chicken base contains concentrated chicken meat, bones, fat, and skin. It also typically contains salt, sugar, yeast extract, hydrolyzed soy protein, vegetable or wheat protein, cornstarch, onion powder, garlic powder, turmeric, and other flavorings. The high glutamate content of ingredients like yeast extract and hydrolyzed proteins boosts umami flavor.
Cooking Method
To make chicken broth, chicken parts are combined with water in a pot and simmered for 1-3 hours. Long, slow simmering allows time for the collagen in bones and connective tissue to breakdown into gelatin, thickening the broth. Chicken meat also releases myoglobin, adding richness. Impurities are skimmed off the top as it simmers.
Chicken base is made by cooking down chicken ingredients into a highly condensed liquid. Chicken parts are simmered up to 8 hours until the liquid reduces significantly, concentrating the flavor. Salt and flavor enhancers are also added to boost the savory taste. The cooked down liquid is pureed to make a smooth paste or concentrated liquid base.
Water Content
Chicken broth contains a high percentage of water since it is made by simmering chicken in water. The water draws out flavor and gelatin from the chicken over time. Chicken broth is typically 80-95% water.
Chicken base has most of the water removed through extensive cooking down. Concentrating the chicken flavor into a paste or syrupy liquid. Chicken base contains 25-50% water, much lower than chicken broth.
Uses
Chicken broth is used as a base for soups, stews, sauces, braises, and rice dishes. The liquid can be used to cook grains like rice or quinoa to add flavor. The broth can also be enjoyed as a light snack or beverage on its own.
Chicken base is commonly used to quickly add concentrated chicken flavor to recipes without thinning down the liquid content too much. A small amount of base can be whisked into pan sauces, gravies, soups, stir fries, and casseroles to boost the savory chicken taste.
Nutrition
Chicken broth made from bones contains gelatin, minerals like calcium, magnesium and phosphorus extracted from bones. It also contains B vitamins from meat. However, much of the fat and protein is removed, so chicken broth is lower in calories. An 8 oz serving of chicken broth has 30-50 calories.
Chicken base is more nutrient dense, with higher amounts of protein and fat since it concentrates chicken meat and fat. An 8 oz serving of chicken base contains 150-300 calories. Chicken base also has higher sodium content, often 700-1200 mg per serving compared to 100-150mg in broth.
Flavor
Chicken broth has a light, clean chicken flavor. The flavor is subtle and savory but not overpowering. High water content dilutes the chicken taste. Chicken broth works well as a basic background flavor.
Chicken base has an intensely concentrated, savory chicken flavor. It has a thicker, more mouth-coating texture and appearance. The umami taste from glutamates and reduced water makes the chicken flavor much more pronounced.
Price
Chicken broth is relatively inexpensive to make at home. Store-bought, ready-made chicken broth costs $2-5 per quart. Organic and small batch options cost a bit more.
Chicken base is more expensive to produce due to extensive cooking down. It costs $3-7 for a 16 oz jar of chicken base paste or concentrate. High-end and organic chicken bases run closer to $10-15.
Storage
Chicken broth can be stored in the refrigerator for 3-5 days or frozen for 4-6 months. Fat may solidify when chilled. Chicken broth can also be canned or packaged in Tetra Paks with longer shelf life.
Chicken base lasts 1-2 years unopened at room temperature due to the low water content and preservatives. Once opened, it will last 3-4 weeks refrigerated. Chicken base does not freeze as well as broth.
Appearance
Chicken broth is a clear, thin, golden yellow liquid. It may be slightly cloudy or have small bits of vegetable fiber or protein particles. The liquid flows easily like water. Fat beads may form on top when chilled.
Chicken base is a thick, concentrated liquid or paste ranging from light beige to dark brown. It has a syrupy texture that coats the spoon. Base made from dark chicken meat has a darker color. The consistency is viscous and sticky like a glaze.
Taste Test
To evaluate the taste difference between chicken broth and chicken base, I conducted a simple taste test. I prepared a basic chicken soup using equal amounts of store-bought chicken broth and chicken base.
| Broth Chicken Soup | Base Chicken Soup |
|---|---|
| Lighter in color | Darker in color |
| Thin, watery texture | Viscous, thick texture |
| Subtle savory flavor | Intense chicken flavor |
| Clean aftertaste | Lingering savory aftertaste |
The soup made with chicken base had a much bolder chicken flavor than the version made with chicken broth. The broth soup tasted watered down in comparison. The chicken base also gave the soup a rich mouthfeel. The aftertaste of the base soup lingered longer.
Recipe Adaptation
Recipes can be adapted to substitute chicken broth for base or vice versa. However, the following conversions must be made:
– Chicken broth: Use 1 cup chicken broth in place of 1 tablespoon chicken base. Reduce other liquids slightly.
– Chicken base: Use 1 tablespoon chicken base in place of 1 cup chicken broth. May need to increase other liquids.
– For sauces and gravies, use about 1/2 teaspoon chicken base per 1 cup of liquid to equal chicken broth.
The highly concentrated flavor of chicken base must be diluted more to equal chicken broth. When swapping in broth, the flavor will be more mild so seasonings may need adjustment.
Conclusion
Chicken broth and chicken base both add chicken flavor to dishes, but they have some key differences:
– Chicken broth is made by simmering chicken in water while chicken base is highly concentrated.
– Broth has a high water content while base has most of the water cooked out.
– Base is thicker, darker, and has a much more pronounced chicken flavor.
– Broth provides clean subtle flavor, while base gives an intense savory taste.
– Broth is better for dishes where gentle background chicken flavor is desired. Chicken base works well as a quick flavor booster.
– Both can be substituted but convert between smaller amounts of base and larger amounts of broth.
So while chicken broth and chicken base are both flavor enhancers, chicken base packs a more concentrated, robust chicken taste. When a recipe calls for one or the other, it makes a difference in the end result!
