The two terms are used interchangeably for recipes like chicken noodle soup, chicken pot pie, or Golden Chicken Broth With Real Egg Noodles, but 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. The name is inaccurate, as this is actually an example of chicken broth, but it’s so delicious (and we love Ina) that we’re not going to complain.
People often get stock and broth mixed up, so I looked in Harold McGee’s On Food and Cooking for a clear answer. Here’s what he says:
“The best meat stock should be as clear as possible so that it can be turned into soup broths and aspics that look good.” A lot of the work that goes into making stock is getting rid of impurities, especially the soluble cell proteins that harden into ugly gray 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.
What Does Chicken Stock Mean? A Complete Guide to This Versatile Ingredient
Chicken stock is a pantry staple used in many recipes, but what exactly does it mean? This flavorful liquid can seem confusingly similar to broth, yet chicken stock has distinct qualities that make it an invaluable ingredient. In this article, we’ll explore the history nutritional benefits preparation, global uses, and substitutes for chicken stock to provide a comprehensive guide to understanding this versatile kitchen component.
Chicken Stock Meaning and History
If you simmer chicken bones, meat scraps, and vegetables in water for a long time, you get chicken stock. The long cooking time pulls gelatin, collagen, and nutrients from the bones, making the stock rich and aromatic.
Chicken stock probably came from China in the past, where it was used in cooking and traditional medicine. Over time, the technique spread worldwide. In Europe in the 18th century, famous dishes like French coq au vin were made with chicken stock. It became common for soups, gravies, and sauces to have this liquid in them. Chefs and home cooks all over the world use chicken stock these days because it adds depth to flavors and is good for you.
Nutritional Value of Chicken Stock
Using chicken stock provides a range of nutritional perks. The collagen-rich liquid delivers protein, minerals like calcium and magnesium, and compounds that support gut and joint health. Chicken stock also contains gelatin, which aids digestion and skin health. Compared to oils or butter, chicken stock enables flavorful cooking with far fewer calories or unhealthy fats. With its nutrition and versatility, chicken stock boosts the wellness quotient of any dish.
How to Make Chicken Stock at Home
Making homemade chicken stock harnesses the most nutrition and flavor. Start with raw chicken bones, like wings or a carcass that has been left over. Roast the bones at 400°F for 30 minutes to make them taste even better. Bones should be put in a pot with onions, carrots, and celery. Toss in herbs like parsley or thyme. Add water and cover. Simmer for at least two hours, skimming off the fat and other solids. Pour out the solids, let it cool, and store it for up to a week in the fridge or three months frozen. You can easily make your own stock with just a few simple ingredients and no work on your part.
Popular Uses of Chicken Stock Around the World
From Italian risotto to Chinese wonton soup to American chicken pot pie, cooks globally utilize chicken stock. The umami-rich liquid provides a cornerstone of flavor in dishes across cuisines.
In Italian cooking, chicken stock creates the base for risottos and brothy pastas. Spanish stews, Greek egg-lemon soup, and Middle Eastern rice dishes depend on chicken stock. Asian cuisines use it for steaming, stir frying, broths, and braising. Chicken stock is also essential for classics like French coq au vin, Jewish matzo ball soup, and Southern gumbo. Across traditions, chicken stock adds savory depth to soups, grains, braises, and more.
Chicken Stock vs. Broth
Chicken broth and stock are often used interchangeably, but there are some key differences. Broth is made by simmering raw chicken meat with vegetables. The finished liquid has a delicate flavor and thin texture. Stock uses bones rather than meat. The long cook time extracts collagen from bones for a rich, gelatinous liquid with full chicken essence. For the strongest flavor foundation, opt for stock. But broth can provide a lighter, clearer base.
Substitutes for Chicken Stock
For vegetarian/vegan cooking, vegetable broth mimics the savory qualities of chicken stock. Mushroom broth offers an earthy, umami taste. Miso paste or bouillon cubes also substitute well, diluted in water. If lacking premade stock, quickly sauté aromatic veggies like onions, carrots, and celery, cover with water, and simmer for 30 minutes to impart flavor. Or use canned or boxed low-sodium chicken broth and season as needed. With a few adaptations, you can approximate stock’s luxurious presence.
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. Carefully add the chicken bones and vegetables to a large stock pot, then add two sprigs of thyme, 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
What do you mean by chicken stock?
Chicken stock is made with clean chicken bones, plus mirepoix (carrots, celery, and onions), fresh and dried herbs such as bay leaves and sprigs of thyme, and salt and pepper. The key is that the bones are free of any meat or cartilage.
Are chicken stock and chicken broth the same thing?
While often used interchangeably, chicken stock and chicken broth are not exactly the same thing.
How do you make chicken stock?
Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add 6 litres of cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve.
What is another name for chicken stock?
The terms “chicken broth” and “chicken stock” are often used interchangeably, although some recipes specifically call for one or the other.
What is chicken stock?
Put simply, chicken stock is a clear, savory liquid made by simmering chicken bones and aromatic vegetables in water for several hours. It is different from chicken broth, which is made by simmering chicken meat in water.
What is the difference between chicken stock and broth?
The finished product is quite similar, however, you can often tell the difference between chicken stock and broth in three ways: Flavor. Stock has a richer flavor, which is due to the fact that it’s higher in protein. Broth scores more of its flavor from sodium (salt) that’s added to season the base. Texture.
What is the difference between chicken base and chicken stock?
You can use these words for the liquid that you get when you simmer meat and/or bones in water with spices. ” Chicken stock or broth is most distinguishable by its liquid form. Compared to chicken base, its thinner in consistency and paler in color.
What is chicken stock & how is it made?
Chicken stock is a staple ingredient in the kitchen. Originally, the broth was made by boiling the bones, skin, and scraps of chicken for extended periods of time, creating a flavorful liquid that became the foundation of many dishes.
What is the difference between chicken bouillon and chicken stock?
A chicken stock or broth is made with the same ingredients as a chicken base, but it needs less time to cook. Defined by Wikipedia, “a soup stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces. ” Chicken bouillon is a condensed or dehydrated chicken broth or stock.
When should I use chicken stock or chicken broth?
There are no strict rules as to when you should use chicken stock or chicken broth. They have their differences, but they *are* pretty similar. There are a few factors of each you can bear in mind to make the most of each base.