What’s the difference between chicken stock and chicken broth?

Have you ever wondered what’s the difference between chicken stock and chicken broth is?

I was brought up on home-made chicken broth.  I didn’t know you could get it in cans or cartons.  My mom made it at least twice a month, 12 months a year.

When I was younger, I never knew there was a difference between chicken stock and chicken broth

Oh, but there is!

Chicken Stock

Chicken Stock vs. Chicken Broth

Chicken Stock – Made from mostly chicken bones.  When the bones are simmered for an extended amount of time, the bones give off a gelatin which gives the stock a more full bodied, richer flavored taste.

Chicken Broth – Made from mostly meat of the chicken.  Chicken Broth tends to have a lighter flavor and feel.

As you will see in this recipe, my mom made a hybrid Stock/Broth, and it is wonderful!  The best of both versions.  I’m sure you will love it as much as I do.

What's the difference between chicken stock and chicken broth?
Author: 
 
Ingredients
  • 4 pounds chicken (I prefer thighs with skin on)
  • 1 large onion, quartered (with skin on)
  • 2 large carrots, cut into thirds
  • 2 celery stalks, cut into thirds (use all the celery leaves, they add unbelievable flavor)
  • 1 bay leaf
  • ½ teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¼ teaspoon rosemary
Directions
  1. Place all ingredients in a large stock pot and cover completely with water. Bring to a boil over high heat.
  2. Once it has boiled for a bit, you will start to see a foamy substance. Take a spoon to skim the top to remove and discard the foam.
  3. Simmer on medium so you have a soft rolling boil for 2 hours. After 2 hours remove chicken from the stock. Once chicken has cooled remove meat (use meat for any recipe or freeze for a later use). Add chicken bones back in to stock and continue soft rolling boil for an additional 1½ hours.
  4. Remove from heat and let cool a bit. Pour stock through a strainer. Discard bones and vegetables. Place strained stock into a container and place in the refrigerator. Once the stock has become completely cool in the refrigerator any extra fat will rise to the top and can be easily removed.
  5. Use stock or freeze for a future use.

When I am in a crunch, I have come to know chicken broth in a carton.  It has been a friend to me when needed.

 But, there is nothing like home-made chicken broth.  It is just so easy to make and freeze, so it is always on hand.

Nothing makes better chicken noodle soup than a good hearty stock!

Enjoy!

If You Like It...Share it!
Share

Leave a Reply

Rate this recipe: