What is the difference between chicken stock and chicken broth?

Question

i was cooking sauce and it called for chicken stock and i used chicken broth and it didn't turn out all that great. so what is chicken stock and where can i buy it?

Answer 1

stock is generally made from bones, broth is generally made from bones and meat (ex. like a whole chicken).

stock has a richer, stronger taste and feel in the mouth because the gelatin released from the bones in the cooking process provide a heartier body to the liquid.

one day buy yourself some chicken necks, backs and wings bring them to a boil and skim the foam that rises to the top and discard it. reduce the heat to a simmer and add carrots, onions, celery, leeks, parsley, garlic, fenugreek... anything that you fancy in your stock.... salt and pepper corns and a bay leaf if you like.

simmer this for a long time, about 5 or 6 hours. strain it and and save it in one or two cup servings in a zip lock bag and freeze it, you will have it on hand when ever you need it then.

Answer 2

How to Make Chicken Stock

There are two basic ways to make chicken stock. One method uses the leftover bones from a chicken carcass and vegetables, and takes several hours of slow cooking. The second method uses chicken backs and wings, sautéing them first, and takes about 1 hour to prepare. We prefer this second method as it yields a more rich, delicious stock. But the first method can be a great way to not let good bones go to waste.

How to Make Chicken Stock

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Method

Method 1. Leftover Chicken Bones

1 Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley.

2 Add salt and pepper, about 1/2 tsp of salt, 1/4 tsp of pepper.

3 Bring to a boil and immediately reduce heat to bring the stock to barely a simmer.

4 Simmer uncovered at least 4 hours, occassionally skimming off the foam that comes to the surface.

5 Remove the bones and strain the stock.

6 If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.

Method 2. Chicken backs, wings, and legs.

4 lbs of chicken backs, wings, and or legs that have been hacked with a cleaver into 2-inch pieces. You can ask your butcher to prepare the chicken pieces this way.

1 large yellow onion, chopped.

Olive oil

2 quarts of boiling water

2 teaspoons of salt

2 bay leaves

1 Heat 1 Tbsp of olive oil in a large stock pot. Add one chopped onion. Sauté until softened and slightly colored - 2 to 3 minutes. Transfer to a large bowl.

2 Add half of the chicken pieces to the pot. Sauté until no longer pink, about 4 to 5 minutes. Transfer cooked chicken to bowl with onions. Sauté the rest of the chicken the same way. Return onion and chicken pieces to the pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.

3 While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to a boil.

4 After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves. Return to a low simmer, then cover and barely simmer for about 20 minutes.

5 Strain broth and discard solids. Broth can be covered and refrigerated for up to 2 days or frozen for several months.

Chicken Broth

From Steven Raichlen's High-Flavor Low-Fat Chicken (Canada, UK), by Steven Raichlen.

Chicken broth is richer and meatier than chicken stock. Use it for soups and sauces.

Prepare the preceding recipe, substituting a 3-1/2- to 4-pound chicken for the bones. Wash the chicken and remove any lumps of fat. (For a leaner broth, remove the skin, too.) Simmer the chicken for 1 hour, skimming the stock often. At this point the broth is ready. The chicken meat can be pulled off the bones and used for salads.

Yield: Makes 10 to 12 cups

Hope this helps and have a nice day.

Answer 3

They are basically the same except that chicken stock is a lot stronger and has more flavor and fat ratio in it. Chicken broth is watered down so that it is ready to use in soups and stuff.

Answer 4

broth and stock are the same thing. i am guessing the reason the sauce didn't come out is because store bought broth has most of the fat removed.

Answer 5

I wondered that too.  I'm only answering to be able to look at the answers later.  Okay I give myself a thumbs down.

Answer 6

well i worked in restaurant all my life as a chef a chicken stock is when you put a pot of boiling water with chicken bones ,chopped onions carrots and celery and boil it together for hours then you let cool and you will see alot of white stuff on top you scrape that off it is all the fat and what you are left with is an all natural chicken stock which you use for soup  and sauces ,it is the best tasting  

Answer 7

hello,they are not the same thing..stocks of any sort use only bones,broths use bones and meat with the exception of vegtable stock or broth which uses neither..consomme can be meat or vegtable base,the differance is that it is clarified with an egg whites..

you can use them interchangably..i suspect that there is another reason why your sauce didn,t turn out??what sauce were you making?

Answer 8

Chicken stock is supposed to be made with roasted chicken bones and mire poix (carrots, onions, celery).  Chicken broth is made with the actual meat and skin and maybe mire poix.  Broth is usually richer than stock.  They can be used interchangeably.  Using one instead of the other is perfectly acceptable and shouldn't make a very dramatic difference in the final product.  When making sauce, if you use broth instead of stock, you might want to dilute the broth with a little water.  You can buy chicken stock in the same area of the market where the chicken broth is.