How Many Ounces in a Can of Chicken Broth Exactly
Whether making soups or stews, knowing exact broth quantities helps us better control the dish's liquid consistency.
How many ounces of chicken broth are typically in a can?
The most common is 14.5 ounces per can (about 411 grams), and this specification is quite common in the North American market. However, in practical use, note that there may be differences among different brands.
If the recipe you're using requires homemade stock, you can use this quantity as a reference for substitution. In terms of cups, one can is approximately equal to 1¾ cups of liquid, which is convenient for adjusting the proportions of other ingredients.
Two additional points:
Some brands offer small 10.5 - ounce cans, which are suitable for single - person consumption.
When a large amount is needed, it is recommended to choose the 32 - ounce carton version.
What are the different sizes of chicken broth cans available?
The most common sizes in the market are regular cans of 14.5 or 15 ounces. For concentrated versions, they may come in smaller 10.5 - ounce cans. When using the concentrated broth, you need to add water to restore the taste instead of pouring it directly into the pot.
Occasionally, 8 - ounce mini - cans can be seen. These are suitable for single - person consumption or adding a bit of broth when needed. For example, when making a single - serving congee or noodles, using these small cans can avoid waste.
On the contrary, if you need a large amount of broth, you can choose 32 - ounce large cans, which are suitable for making a big pot of curry or marinated dishes.
However, note that some brands may introduce special packaging. For example, the low - sodium version uses the same 14.5 - ounce cans but with a reduced - salt formula. Check the label carefully when buying.
If you're really not sure, choose the size closest to the amount required by your recipe. Adjusting in small amounts multiple times is better than pouring in too much all at once.
How do I store leftover canned chicken broth?
After opening a can of chicken broth, immediately transfer it to a sealed refrigerator storage box or glass bottle. It is not recommended to store it in the original can. When the inner wall of the metal can comes into contact with air, it is prone to developing a slight oxidized smell and may also absorb the odors of other foods in the refrigerator.
When storing in the refrigerator, try to use it up within 3 days. If there is solidified fat floating on the surface, there is no need to skim it off. In fact, it can help isolate the air. If you need to store it for a longer time, I would pour the broth into ice cube trays and freeze it into small cubes. This makes it very convenient to take two or three cubes when cooking noodles.
It is recommended to use up the frozen broth cubes within two months. When thawing, the safest way is to directly throw them into the pot and heat. If you notice that the liquid becomes cloudy or has suspended matter, it indicates that it has gone bad and should not be used any longer.
What's the difference between regular and low-sodium chicken broth?
The core difference lies in the sodium content.
The salt content in regular chicken broth is usually pre - adjusted. There may be more than 800 milligrams of sodium per cup. The low - sodium version strictly controls the sodium content within 500 milligrams. Some salt - free versions don't add any salt at all.
The applicable scenarios are different.
For quick - cook dishes that need to develop flavor rapidly, such as egg drop soup or fried rice, using regular chicken broth is more efficient. For dishes that require long - time stewing, such as Buddha Jumping Over the Wall or seafood bisque, the low - sodium version can avoid the problem of the soup becoming too salty after the liquid has reduced.
Can I substitute bouillon cubes for canned chicken broth?
It's completely feasible to substitute bouillon cubes for canned chicken broth, but you need to master the dilution ratio. Usually, a standard - sized bouillon cube should be dissolved in 500 milliliters of hot water. Add 50 more milliliters of water than what's stated in the packaging instructions. This way, the saltiness will be closer to that of commercially available clear soups.
Pay special attention to the fact that canned chicken broth contains fat. When substituting, it is recommended to add half a teaspoon of chicken fat or two drops of sesame oil to replenish the aroma. If you're making a stew, you can throw in two pieces of shiitake mushroom stems to enhance the flavor complexity and make up for the monotony of industrial products.
How do you make chicken broth from scratch?
Ingredients Selection
Use half an old hen and two pounds of chicken carcasses. Soak them in cold water for half an hour in advance to remove impurities. Chicken carcasses can enhance the gelatin content, while the old hen imparts a rich base flavor.
Blanching Skills
The ingredients must be placed in cold water along with ginger slices and scallions with roots. When the water boils, gently skim off the floating impurities. Avoid vigorous stirring to prevent the soup from becoming murky.
The Key to Heat Control
After the soup comes to a boil, immediately turn the heat down to the lowest setting, keeping the water at a state where it is almost boiling but not quite. This gentle simmer allows proteins to be released slowly, resulting in a clear and flavorful soup.
Timing of Seasoning
Add carrots and onions after one hour of cooking. Crack white peppercorns with the back of a knife and then add them to the soup. Salt must be added in the last ten minutes of cooking. Adding salt too early will cause the meat to shrink.
Secret to Enhancing Umami
Try simmering with half an apple. The fruit acid can soften the meat gently, making the soup have an obvious sweet aftertaste. When filtering the soup, use double - layer cheesecloth to filter out small dregs and retain a smooth texture.
Time Management
The ideal stewing time is controlled between 2.5 to 3 hours, which ensures that the essence of the bone marrow is fully extracted. After turning off the heat, do not open the lid immediately. Let it sit for half an hour with the remaining heat to blend the flavors better.
