It's happened to us all. We get to the grocery store to pick up a handful of ingredients for a homemade soup, or a sauce and we get to the soup aisle. Was it chicken broth or chicken stock that I needed? What's the difference really? Is there one?
Well I'm here to tell you that there is a difference.
Let's start by talking about how they are made. Both broths and stocks are made from simmering chicken in a mixture of water, celery, onion, carrots and different herbs. The base flavors are the same, but the difference is the part of the chicken that is used.
Chicken broth is typically made by adding a whole chicken to a simmering pot. After 1-2 hours, your broth will have a rich chicken flavor and be ready to use in a number of soup recipes.
Let's say you added a 4-lb chicken to your broth recipe. To make chicken stock, the same flavor base can be used, but a whole chicken will need to be swapped for 4 lbs of boney chicken-parts (back, neck, wings , legs, skin, or the whole carcass). Simmering the chicken bones releases gelatin into the stock, which is the main difference between stock and broth.
I mentioned before that chicken broth is ready to use as-is. Chicken stock on the other hand, is used in the production of other dishes. For example, chicken stock with a high gelatin-content gives body to sauces. When making a sauce from pan drippings, the gelatin in chicken stock binds with the drippings (fond), making it a healthy alternative to cream or butter.
There are plenty of chicken stocks on the market and I found that this site provides some great reviews and recommendations.
Well I'm here to tell you that there is a difference.
Let's start by talking about how they are made. Both broths and stocks are made from simmering chicken in a mixture of water, celery, onion, carrots and different herbs. The base flavors are the same, but the difference is the part of the chicken that is used.
Chicken broth is typically made by adding a whole chicken to a simmering pot. After 1-2 hours, your broth will have a rich chicken flavor and be ready to use in a number of soup recipes.
Let's say you added a 4-lb chicken to your broth recipe. To make chicken stock, the same flavor base can be used, but a whole chicken will need to be swapped for 4 lbs of boney chicken-parts (back, neck, wings , legs, skin, or the whole carcass). Simmering the chicken bones releases gelatin into the stock, which is the main difference between stock and broth.
I mentioned before that chicken broth is ready to use as-is. Chicken stock on the other hand, is used in the production of other dishes. For example, chicken stock with a high gelatin-content gives body to sauces. When making a sauce from pan drippings, the gelatin in chicken stock binds with the drippings (fond), making it a healthy alternative to cream or butter.
There are plenty of chicken stocks on the market and I found that this site provides some great reviews and recommendations.
Interesting! So, it really does make a difference. Maybe that's why my sauces don't come out thickened like they are supposed to. I always use chicken broth or a bouillon cube because I already have it in the cupboard thinking that all 3 are interchangeable. Thanks for finding out for me!
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