The most common size for a can of chicken stock or broth is 14.5 fluid ounces, but this is far from the only option available. From smaller, condensed versions to larger foodservice cans and boxed cartons, manufacturers offer a range of sizes to suit different needs. Understanding these variations, along with the difference between stock and broth, can help you become a more precise and confident cook.
Common Canned Chicken Stock Sizes
The size of canned chicken stock can vary, but these are the most frequently encountered options in grocery stores:
- 10.5 ounces: Often reserved for condensed broth, which is concentrated and intended to be diluted with water. This can size is very similar to standard condensed soup cans. Note that this is broth, not thick, gelatinous stock.
- 14 to 14.5 ounces: This is the most prevalent can size for ready-to-use chicken broth and is the one most people think of when they picture canned broth. A 14.5-ounce can contains approximately 1.8 cups of liquid.
- 27 ounces: Some larger, family-sized cans are available, perfect for larger recipes or batch cooking.
- 48 ounces: While less common in a standard can format, this larger size is available, particularly for foodservice and bulk packaging.
The Rise of Boxed Cartons
Many brands now package their chicken stock in resealable, multi-serving cartons, which offer greater volume and convenience for many consumers. Common carton sizes include:
- 32 fluid ounces: A popular, standard size for chicken stock or broth, providing exactly 4 cups of liquid.
- 48 fluid ounces: A larger, budget-friendly option for those who use chicken stock frequently.
Canned Stock vs. Broth: The Important Distinction
While the terms are often used interchangeably on grocery store labels, there is a technical difference between chicken stock and chicken broth. In classical culinary terms:
- Chicken Stock: Made by simmering chicken bones, not meat. The bones and connective tissue release collagen, which turns into gelatin, giving the stock a richer, thicker mouthfeel that gels when chilled. Stock is typically unseasoned to prevent oversalting during reduction.
- Chicken Broth: Made by simmering meat and vegetables. It has a lighter texture and is generally seasoned with salt and herbs, making it suitable for sipping on its own.
However, store-bought products often blur this distinction, so it's always best to check the ingredients and label for sodium content. For sauce-making and dishes requiring rich body, a true stock or homemade alternative is often preferred. For more on the difference, see Serious Eats' article on the topic.
Can Size and Volume Comparison Table
To help you visualize the different options, here is a quick comparison of common store-bought chicken stock and broth containers.
| Container Type | Ounces (fl oz) | Cup Equivalent | Common Use Case |
|---|---|---|---|
| Condensed Can | 10.5 oz | 1.3 cups (before dilution) | Sauces, casseroles, gravies |
| Standard Can | 14.5 oz | 1.8 cups | Small to medium-sized recipes, risotto |
| Large Can | 27 oz | 3.4 cups | Soups, stews, larger meals |
| Standard Carton | 32 oz | 4 cups | Soups, cooking grains, poaching |
| Family Carton | 48 oz | 6 cups | Large batch cooking, freezing |
Practical Tips for Using Canned Chicken Stock
How to Measure and Substitute
- Use the right tools: A kitchen scale and a liquid measuring cup are essential for accurate measurements. For a 14.5 oz can, a 2-cup measuring cup is the most convenient tool.
- Scaling recipes: If a recipe calls for a volume measurement (e.g., 2 cups) and you have a 14.5 oz can, you will have a small amount leftover. Conversely, a 32 oz carton is perfect for recipes calling for 4 cups.
- Substitutions: If you only have broth and need the body of a stock, try adding a packet of unflavored gelatin to your recipe to achieve a similar mouthfeel. For flavor, you can always supplement with bouillon concentrate or cubes.
Handling Leftovers
- Proper storage: Once opened, canned chicken stock should be transferred to an airtight container and refrigerated. It will last for about 5-7 days in the fridge.
- Freezing: Unused stock can be frozen for longer storage. Pour it into ice cube trays for small portions, or use freezer-safe containers for larger batches. Frozen stock is ideal for adding to pan sauces and stir-fries.
- Creative uses: Don't let a small amount of leftover stock go to waste. Use it to:
- Sauté vegetables.
- Moisten leftovers when reheating.
- Use in place of water when cooking rice or other grains.
- Deglaze a pan after cooking meat.
The Final Verdict on Ounces
When asking how many ounces are in a can of chicken stock, the answer is most often 14.5 fluid ounces, though smaller and larger cans, as well as multi-serving cartons, are readily available. The most important thing for home cooks is to understand the volume of the product they purchase and how it compares to their recipe's needs. By being mindful of sizes, flavor profiles (especially saltiness), and potential substitutions, you can ensure your culinary creations turn out perfectly every time.
