For years I’ve used chicken broth and chicken stock interchangeably when adding them to a recipe. For the most part, when I’ve used the store bought variety of either, the difference between the two was negligible. But with the bone broth resurgence, it begs the question: what is the difference between chicken broth and chicken stock?
In the culinary world or if you’re making your own, the difference is lies with the bones. A stock has simmered with the bones for a length of time, extracting the gelatin, nutrients, and flavor into it. It has a richer and fuller mouth feel than broth. A broth is water simmered with bits of vegetables, meat, and some seasonings. If a stock continues its journey with seasoning such as pepper corns, salt, bay leaves, it’s truly delicious. This is what The Food Network has to say about it.
Adding to the confusion is the popular term “bone broth” cropping up everywhere. Why don’t they just say “stock?” It’s probably because alliterations make for great marketing.
Regardless if you’re making a stock or a broth, the key getting a beautiful clear liquid is by gently simmering the liquid. If it comes to a rolling boil, it gets murky. Straining it is also important. Strain to get the big bits, strain again for the little bits, and strain again… well, just because. Okay, sometimes I leave off the third one.
Two great things about making your own is not only do you control how much salt to add. I find I have to make drastic altercations to some recipes if I use store bought broth or stock because it is overwhelmingly salty.
Tip: Add raw cubed potatoes to a soup that is too salty. The potatoes will draw in the salt and you can discard the potatoes before you serve the soup.
The other nice thing about making your own is by slowly simmering the bones, collagen, minerals, and amino acids are released into the stock. Not only does this give a really great fullness to your soup and broth, it’s incredibly healthy for you.
Next Week: Yogi Kale Salad
Homemade Chicken Stock
- 12 cups water
- 1 chicken carcass
- 1 onion
- 3 celery stalks
- 1 teaspoon whole pepper corns
- 3 large carrots
- 1 large bunch of parsley
- 1 lemon
- Give all the vegetables a rough chop and put them in the soup pot along with the chicken carcass.
- Cover with water.
- Turn heat on low and partially cover with lid. Simmer* gently for 6-8 hours.
- Strain in a colander. Strain again with a fine mesh strainer.
- Freeze for later use.
*Do not boil. If you can keep the stock from getting to a rolling boil, you will have a beautiful clear stock. Boiling produces a cloudy stock. It's still just as tasty and nutritious, just not as pretty.