Food - Drink
Chicken Stock Vs Broth: What's The Difference?
It’s wise to keep your pantry stocked with staple items that can be used as the base of an easy meal when you don’t feel like going to the store. Chicken stock and chicken broth are two of the most useful ingredients to stock in your cabinet or freezer, and although they’re often lumped together, there are a few big differences between the two.
Chicken stock is made using chicken bones, which are boiled and then simmered in water for at least six to eight hours. This allows time for the bones’ collagen and marrow to soften and dissolve in the water, giving the stock a gelatinous consistency that acts as a rich base for sauces, gravies, stews, and more.
On the other hand, chicken broth is made from simmered chicken meat mixed with vegetables and herbs, giving it a more complex flavor than stock. To prevent the meat from getting tough, broth is simmered for a lot less time than stock is; about an hour or so will do the trick, so long as the meat has cooked through.
It’s generally okay to use chicken stock and broth interchangeably, but some dishes work better with one or the other. Stock is best for creating a rich flavor profile, while broth works best for dishes that depend on a flavorful, chicken-y liquid; also, in terms of fat, calories, and carbs, chicken broth is the lighter option here.