What's the difference between chicken stock and broth?
A good question since the two words seem to be interchangeable.
However, there is a difference and I'll tell you about it here.
The basic difference between chicken stock and broth comes from its characteristics. A chicken broth will actually react in a different way when used for de-glazing a sauté
pan than it will if you were using a stock. And here's the reason:
stock is often used as an alternative to cream or butter when binding
up pan drippings.
It actually binds up the drippings beautifully for a
sauce, where as broth will not do that. Stock has more gelée in it and
that's the agent that helps with the binding process when making sauces.
The type of chicken parts you use and the amount of
gelée extraction depends on the length of your reduction. Knowing this,
will help you determine if you want to make chicken stock or broth.
Here are some key factors about the differences between chicken stock and chicken broth:
Chicken Broth - usually made with
the meat and parts of the chicken. It has a high flesh to bone ratio.
You can use whole chickens or an assortment of chicken parts. Some
experts believe that the best results for a broth is to use stewing
chickens rather than the fryers and roasters that are easily found in
your grocery store. However, I've made delicious broths from roasters
if you absolutely cannot find a stewing chicken. Lots of times, you can
ask your butcher or poultry manager to order a stewing chicken if they don't have any on hand. At
sea level, the reduction time for chicken broth can be as long as 3
hours.
Chicken Stock - is made up mostly
form chicken parts that have a lower ratio of flesh to bone. Good parts
to use would be necks, backs and breast bones. You can easily get the
boney parts of the chicken at your local grocery store. Just ask for
them at the meat counter and they will either have them on hand or will
be happy to order them for you. Also, save your bones! Just gather up
leftover chicken bones and freeze them until you are ready to use when
making stock. To get the maximum amount of gelée from your stock,
reduction time at sea level is about 6 hours.
Flavoring both broths and stocks comes from herbs, vegetables and salt and pepper.
From simple to extravagant, you can find all kinds of recipes and interesting tips, facts, folk lore and more at the Soup Hoopla!
Disclaimer: All information on this site is provided for informational purposes only! By no means is any
information presented herein intended to substitute for the advice provided to you by any health care or other professional
or organization.
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