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New Member
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Oct 14, 2008, 12:26 PM
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Chicken Stock vs. Chicken Broth?
Hi, this is my first time asking of you Gentle Folks.
I've recently found the advantage to using canned chicken broth to start my chicken soups and other dishes. However, what's the difference between "chicken stock" and "chicken broth"? It has come up because I have a couple of coupons for Swanson's version of each different type.
So, please, what am I actually getting in each of these categories? Thanks so much.
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Senior Member
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Oct 14, 2008, 01:47 PM
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Chicken broth, you drop a whole cleaned chicken in a big pot with water to cover and boil it a few hours until done, or put it in your crockpot and turn it on and go back in a few hours. You take out the meat and skim off the fat and the liquid left over is chicken broth.
Chicken stock, you take a leftover cooked chicken carcass (works great with leftover Thanksgiving Turkey) with most of the meat pulled off and boil that, then strain out the bones.
Both of them are yummy and probably interchangeable in your recipes.
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Ultra Member
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Oct 20, 2008, 06:50 PM
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By the way, homemade broths and stocks are relatively inexpensive and very easy to do; they just take time. The results are well worth the effort. You can also make large batches and freeze them into portions. The homemade versions are worlds better than anything you can buy in a can.
If you must use canned, try the boxed versions instead; they're much better.
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New Member
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Oct 24, 2008, 12:23 AM
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It's vald76 here, from the original question on chicken stock, etc. Thanks for the clear answers. It's not such a puzzle after all. I'll be sure to select boxed broth & if I make some myself, I'll let it "steep" longer than my usual one hour. That was probably my problem that the store bought varieties were more flavorful than my weak brew. Thanks again.
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Senior Member
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Oct 24, 2008, 01:20 PM
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If you are making home broth, the best tasting chickens are the freshest killed, also you can use the larger older hens 4 or 5 lbs the ones called broilers or fryers are young chickens only a few months old that are tender and cook quick but have less flavor.
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New Member
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Mar 12, 2012, 09:08 PM
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I want to point out that STOCK is made from uncooked bones or browned bones in the case of brown stock. If they have been boiled before it is called rumouillage. (Which literally means 're-wetting' in french.) Broth : from meat only. Stock : from bones only. Using both seems more like a soup / consomme. (Homemade consomme starts with stock and then adds matching meat plus mirepiox and egg white to form a 'raft'. This results in a VERY flavorful enriched clarified soup. It will have crystal clarity, prominent meat flavor in addition to rich mouth feel from the gelatin of the stock.)
So in short, stock from bones, broth from meat, rumouillage from re-used bones.
My reference is my culinary foundations 1 & 2 classes a Le Cordon Bleu, MSP as well as our text cook "Professional Cooking, Wayne Gisslen, sixth edition, copyright 2007"
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