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 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.
- 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
- Place all ingredients in a large stock pot and cover completely with water. Bring to a boil over high heat.
- 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.
- 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.
- 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.
- 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!