Some recipes, like chicken noodle soup, chicken pot pie, and Golden Chicken Broth With Real Egg Noodles, use both terms. However, chicken stock and chicken broth are not the same thing. Let me repeat myself: stock and broth (whether it be chicken or beef) are not the same thing. What’s the difference? Chicken stock is made with clean chicken bones, mirepoix (carrots, celery, and onions), salt, pepper, and fresh and dried herbs like bay leaves and thyme sprigs. The key is that the bones are free of any meat or cartilage. The stock gets its rich flavor and fattiness from the residual cartilage in the bones. Chicken broth, on the other hand, is made with chicken meat (such as a whole chicken), as well as the same mirepoix blend, herbs, and spices. From Our Shop.
One of Ina Garten’s most popular recipes—chicken stock—is made with three 5-lb store-bought rotisserie chickens. This is actually chicken broth, so the name isn’t quite right, but it tastes so good and we love Ina, so we’re not going to complain.
Since there tends to be confusion between stock and broth, I turned to Harold McGee’s On Food and Cooking for a definitive answer. Here’s what he says:
“A classic meat stock should be as clear as possible, so that it can be made into soup broths and aspics that will be attractive to the eye. Many of the details of stock making have to do with removing impurities, especially the soluble cell proteins that coagulate into unsightly grey particles.”
If you’ve ever made homemade chicken stock or soup, then you’ve probably seen those fatty particles floating at the top. You might leave them as is (flavor, right?), but for a soup that McGee would want to eat, skim them from the surface using a fine-mesh sieve.
Are Chicken Stock and Chicken Broth the Same? A Guide to Their Differences
Chicken stock and chicken broth – two staples in many home kitchens. But are they really the same thing? The short answer is no they are not identical. While they may seem interchangeable there are some key differences between chicken stock and broth that affect their flavor and texture.
In this article, we’ll explore what exactly chicken stock and broth are, how they differ from each other, when to use one or the other, and possible substitutes if you don’t have them on hand.
What is Chicken Stock?
To make chicken stock, bones and connective tissue from a chicken are simmered in water for a long time. The long cooking time pulls gelatin from the bones, which gives the stock body and thickness. Chicken bones provide the base flavor. Onions, carrots, and celery, which have a strong smell, are often also added. Common herbs and spices, such as parsley, bay leaves, and black peppercorns, also make it taste better.
The key defining features of chicken stock are:
- Made from chicken bones, not meat
- Unseasoned or lightly seasoned
- Thick, gelatinous texture when chilled due to collagen in bones
- Long simmering time extracts nutrients from bones
- Provides rich, chicken flavor
Chicken stock is valued for its ability to provide bold chicken flavor and natural gelatin to dishes. It’s most often used as a base for soups, sauces, braises, and risottos. Unseasoned chicken stock allows the cook to control the seasoning of the final dish.
What is Chicken Broth?
Chicken broth starts with chicken meat rather than just bones. Chicken bones, chicken breasts, or leftovers can all be used to make broth. The meat gives the bones flavor and nutrients that the meat alone can’t give. Broth also has the usual herbs and aromatics, but unlike stock, it is spiced up with salt and other things.
Key features of chicken broth are:
- Made from chicken meat and possibly bones
- Seasoned with salt, herbs, and spices
- Thinner texture compared to stock
- Shorter cooking time of 1-2 hours
- Provides rich chicken flavor already seasoned
The addition of chicken meat gives broth a richer, meatier flavor than stock right out of the pot. Broth can be eaten as is or used to make soups and braises. Since it is already seasoned, broth allows quick seasoning of dishes without needing to add more salt or other spices. The shorter cook time also makes broth faster to prepare than stock.
Key Differences Between Chicken Stock and Broth
Now that we’ve defined what each one is, let’s recap the main differences:
- Stock is made from bones, broth from meat
- Stock is unseasoned, broth is seasoned
- Stock is thick and gelatinous, broth is thin
- Stock simmers for hours, broth for 1-2 hours
Chicken stock = unseasoned, made from bones
Chicken broth = seasoned, made from meat
When to Use Chicken Stock vs. Broth
Knowing the differences helps determine when to use stock or broth. Since stock provides thick texture and deep chicken flavor without added seasoning, it can be used as an ingredient in dishes when you want to control seasoning yourself.
Broth offers quick chicken flavor in a seasoned, ready-to-use liquid, making it ideal for drinking as is or for seasoning soups, grains, and other dishes.
Here are some tips on when to use each one:
- Sauces – stock to allow seasoning control
- Soup bases – either, depending on desired texture and seasoning
- Cooking grains – broth for easy flavor
- Braising meats – stock for body
- Drinking plain – broth for balanced flavor
- Deglazing pans – either work
Substitutions for Chicken Stock and Broth
Don’t have any stock or broth available? In a pinch, here are some possible substitutions:
- Water – lacks flavor but adds liquid
- Bouillon cubes or granules – add to water
- Vegetable broth – lacks chicken flavor
- Mushroom broth – provides umami flavor
- Stock and broth can be swapped for each other
Even though they won’t taste or feel exactly like chicken stock or broth, these alternatives can be used in many dishes when needed. Change the flavors of other seasonings to make up for the ones that are missing.
Homemade vs. Store-Bought Stock and Broth
One final consideration is homemade versus store-bought stock and broth. Homemade versions made from scratch will have the truest and richest chicken flavor. But quality store-bought varieties can still pack lots of flavor in a convenient form. Low-sodium or sodium-free versions allow better seasoning control.
When cooking at home, try making your own stock from leftover bones and meat scraps for the freshest, most economic flavor base. But don’t hesitate to keep some store-bought options on hand for convenience as well.
Ultimately, both chicken stock and broth are very useful ingredients that can be used in many different ways. Knowing what makes each one different will help you choose the right one for your cooking needs. You’ll know which to use and why the next time a recipe calls for one or the other. You can make soups, sauces, stews, and more with strong flavors if you use homemade stocks and good broths.
How to Make Chicken Stock
To develop even more flavor in your chicken stock, start with roasted bones and roasted vegetables. Spread the chicken carcass and bones on a sheet tray along with chopped onion, celery, and carrots roast until the bones are deeply golden brown (this will take about 30 minutes). Pour off the drippings—feel free to reserve them for another use, such as gravy for roast chicken. Add the chicken bones and vegetables to a large stock pot with care. Next, add two thyme sprigs, one bay leaf, and a tablespoon of black peppercorns. Fill the pot with water until all of the ingredients are fully submerged and simmer for three hours. Season with kosher salt to taste then strain the stock; let it cool before transferring it to glass mason jars or quart containers and placing it in the refrigerator. If you want to freeze some of the stock, leave about an inch or two of space at the top so that the stock can expand when it freezes and thaws.
| Carcass, wings, and feet (if the chicken comes with them) of one chicken | |
| 1 | large yellow onion, unpeeled and cut in half |
| 1/2 | head of garlic, unpeeled (halved horizontally) |
| 2 | medium carrots, peeled and cut into chunks |
| 2 | celery stalks, cut into chunks |
| 2 | sprigs thyme |
| 1 | bay leaf |
| 1 | tablespoon black peppercorns |
| 1/2 | lemon (optional) |
| Salt to taste |
| Carcass, wings, and feet (if the chicken comes with them) of one chicken | |
| 1 | large yellow onion, unpeeled and cut in half |
| 1/2 | head of garlic, unpeeled (halved horizontally) |
| 2 | medium carrots, peeled and cut into chunks |
| 2 | celery stalks, cut into chunks |
| 2 | sprigs thyme |
| 1 | bay leaf |
| 1 | tablespoon black peppercorns |
| 1/2 | lemon (optional) |
| Salt to taste |
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What’s the difference between chicken broth, chicken stock and bone broth?
FAQ
Can I substitute chicken stock for broth?
Yes, chicken stock can generally be substituted for chicken broth in most recipes. Many times, they are used interchangeably. The main difference is that stock is usually made with bones and has a thicker, more fluid texture.
Can I use chicken broth instead of chicken stock concentrate?
So just use the chicken stock you have instead of water + concentrate. Bouillon cubes are salt with a little chicken flavor. So you could use them instead of the salt in the recipe to boost the chicken stock flavor.
Should I use chicken broth or chicken stock?
Because of this, stock is usually a healthier option than broth. It has a fuller mouthfeel and stronger flavor. Stock is a versatile culinary tool that can deliver taste to any number of dishes. Darker in color and more concentrated in flavor than broth, it’s ideal for use in soups, rice, sauces and more. May 28, 2025.
What’s the difference between chicken stock & broth?
They sit next to each other in the grocery store, often in rectangular paper boxes: Stock and broth. They look the same, they’re often made with the same (or similar) ingredients. But despite all this chicken stock and broth do have some important differences. The biggest differences are in their concentrations.
What is the difference between vegetable stock & broth?
Since both are made exclusively from vegetables, neither product contains gelatin, yet there are still a few subtle differences between the two: Vegetable stock likely comes unseasoned, while broth usually contains salt and other seasonings.
What is the difference between meat stock and broth?
This product would be considered culinary stock. Broth, on the other hand, is classically made by simmering meat without bones, which can give the liquid a “meatier” flavor and aroma, but allows it to stay fluid and light bodied, even when chilled. Seasoning and flavor also play a role here.
Can you substitute chicken stock for chicken broth?
Yes, you can substitute chicken stock for chicken broth and vice versa, although the final flavor and texture of your dish may be affected. If you use stock instead of broth, you might end up with a richer and more pronounced flavor, which can be beneficial for heartier recipes.
Should I use chicken stock or broth?
If your recipe involves reducing liquid significantly and/or you’re seeking a silky texture for a sauce or gravy, use chicken stock, preferably unsalted so that you have control over the seasoning. If the liquid is there to hydrate a starch, such as rice, or to provide an extra boost of chicken flavor, broth will be best.
What is chicken broth?
Chicken broth is a tasty liquid that is made by slowly cooking chicken meat with herbs, vegetables, and spices in water for a long time. It typically features a lighter color and flavor, as it primarily extracts flavors from the meat and accompanying vegetables rather than the bones.