When a recipe calls for "chicken stock" is that the same as "chicken broth"?!
Answers: I prefer the broth over the stock. Stock is a little thicker from the marrow. I think the broth just taste better and has a better feel in the mouth. Its fine to interchange them
yes, I win
Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.
yup
it still has dead chicken juices in it.. yuck
Stock is made from the bones, while broth is made from the meat, but you can use them interchangeably in recipes.
yes - you can use homemade chicken broth (stock), chicken broth from a can, or you can use chicken bouillon cubes - one cube to one cup of water.
They are both the same exact thing. Both can be made from the bones or meat of chicken with the addition of vegetables and aromatic herbs. You're best making your own, but Swansons makes a decent alternative.
yes it is the same.
Pretty much. Chicken stock may have other spices added to it when cooking, such as onions, celery, etc. Usually, if you want a stronger flavour, you make your own stock.
Since there seems to be some disagreement, this should clear it up! Broth is very similar to stock, and often the terms are used interchangeably. Usually, broth refers to finished product while stock is used as an ingredient (thus stock may become broth). Other times, broth is used to refer to a liquid made in the same way as stock but meat is substituted for bones. However, with some stock/broth made from vegetables and some made from both bones and meat, this cannot be considered a hard-and-fast rule.
Yes, but ....
My interpretation of these terms is that "chicken broth" is a much lighter form of "chicken stock." I take chicken broth to be an almost-clear liquid, whereas chicken stock, if boiled down for 12 hours, is milky.
When I make stock, I always make the strongest possible stock, and then freeze it in freezer-baggies (roughly 1 cup in size). It can always be dilluted as needed for the current recipe. I never bother with freezing "light" or "medium" stocks. When making stock, I will add carrots or onions, but I NEVER SPICE THE STOCK with anything. Too many dummies think of stock as "soup", and add salt to it. Dont season the stock. Unseasoned stock can be used in ANY recipe. Also, I like to leave in chunks of the underlying stock meat - fish, chicken, turkey - whatever it happens to be. The meat chunks have lost their taste by then, but it adds to the psychological presentation of the final dish, giving the impression that there is much more prepared meat in the dish than there really is ....
It depends on who you talk to. Some will tell you they are interchangeable and some won't In a pinch, certainly they are. You can buy both or find the recipes for both. Try them side by side and decide for yourself. Stock is more likely to have had some herbs(bouquet garni or herbes de province), and a bit of chicken fat than broth
Yes. The "stock" is the liquid that is left after boiling a piece of meat or even veggies. Stock is water that has absorbed the fats and oils from the meat and or seasonings you've boiled. You can buy chicken stock or broth in cans or cartons at the store. Alternatives would be to boil your own chicken and make your own stock; or you could use chicken base (a powder or cubes) that are found in the seasoning isle that you dilute in warm water. I recommend chicken stock in the re closable cartons. You can use a little, close and refrigerate until you need the rest.