Chicken Stock Vs Broth: If you’ve ever walked into a health food store to buy chicken stock or broth, then you’ve probably noticed the huge difference in the ingredients and cost of these two products.
Although both are commonly used as healthy foods for cooking, they are distinctly different. Many people believe that the chicken stock is cheaper than broth. However, the truth is that chicken stock often contains far more unhealthy ingredients than broth.
In fact, the chicken stock often has ingredients like gelatin, dyes, sugar, and artificial flavorings that will dramatically raise your sodium consumption.
Difference between chicken stock and chicken broth
While it’s true that there is a slight difference between chicken stock and chicken broth, there are some real ways that they can be used interchangeably in recipes.
The first difference between these two is found in the liquid. While chicken stock is typically just a clear fluid, most recipes calling for chicken stock to use something a little bit stronger such as chicken bouillon. The only way to determine what is best for you is by experimenting with your own recipes.
Chicken broth can come in a variety of flavors. Some call for a simple flavor like chicken bouillon while others want something with a little more flavor. Some chicken stock recipes use herbs like Rosemary or garlic as their seasonings while others will use a variety of herbs to create their own unique flavor.
Another difference between chicken stock and the broth is the liquid used to bring out the flavor in the bones. Most recipes will call for chicken stock to be added at about half-way through the cooking process.
At this point, the stock is mostly water and it helps to add thickness to the finished dish. Chicken stock can also be used to add a touch of flavoring to soups and stews.
If you’re going to use this method, be sure that the bones are not softened by the heat of the liquids. The bones can make a huge difference in the flavor of the finished dish, so pay attention to this detail.
When it comes to flavor, there are two ways to help add depth to your dishes. The first is to simply use the bones in the recipe. If it contains very few bones, then it may not be necessary to add the stock until the very end.
If the recipe calls for it, simply drain the excess and return the broth to the pan. Using the leftover broth can also give you the opportunity to add some additional vegetables and herbs.
You’ll notice a significant difference in flavor when comparing chicken stock and broth to water. The water has so much moisture in it that it almost requires adding salt to bring out the flavor.
On the other hand, bones will be substantially more robust and their sulfide content will give them a distinct flavor all on their own. It’s a subtle difference that adds to the flavor of your favorite recipes.
So what do you think?
Should you skip the chicken stock altogether and start making soup from your home cooked soups? Would you like to start using the bones in your recipes more? Is there room for both broth and stock in your current recipes?
No matter what your answers are, just remember that there is a significant difference between these two essential ingredients. Chicken stock is used frequently as a seasoning in many delicious soups and stews while the broth is used more rarely in these recipes.
You can probably see how they have created such a difference in flavor. Hopefully, you can make a delicious difference in your own cooking as well!