Low-sodium Chicken Stock

Low-sodium chicken stock is a clear, savory cooking liquid made by simmering chicken bones, vegetables, and herbs with reduced added salt. It has a light body, gentle salinity, and clean poultry aroma, and it blends easily into dishes without overpowering them; common uses include soups, risottos, pan sauces, and braises, sold in cartons or cans. Because it is made from chicken, it is not vegetarian.

Stock as a culinary base developed in European and global kitchens as a way to extract flavor from bones and trimmings, later standardized in restaurant technique. Modern low-sodium varieties emerged with commercial packaging and dietary preferences, now produced at scale and distributed year-round.