Chicken is eaten all over the world for its low calorie and low fat content and makes an excellent addition to any recipe for people who cannot take red meat, or don’t like it. Whether it is grilled, baked, roasted or sautéed, chicken is a very popular food which people of all ages enjoy eating.
Not only is chicken meat a hot favorite as it provides great nutritional content, but chicken bones and meat are also very beneficial and can be used for making broths and stocks that carry a lot of nutritional value and taste very good too.
Chicken stock is made from chicken bones with little or no meat on them. Chicken stock has a fuller flavor because it contains the gelatin, marrow and the fats which are released when bones are simmered on a low flame for hours to extract all their goodness. Stock can be further processed to make stock cubes, used in a lot of recipes that need added flavor.
Chicken broth is made from chicken meat with little or no bones. Chicken broth is rich in flavor as it has been prepared adding all the right seasonings to make it taste good on its own. Broth is like a finished product and it can be used once it’s cooked as a dish or soup in itself.
Chicken Stock vs Chicken Broth
What is the difference between chicken stock and chicken broth? There are many professional chefs and cooks who use the terms stock and broth interchangeably but it is important to know that they are very different from each other and have distinctive characteristics which set them apart.
Chicken stock and chicken broth differ from each other in the way they are made and used. While stock is made from more bones and less meat, broth is made from more meat and less or no bones. For preparing stock, the chicken bones are left to simmer on a low flame for hours so that all the gelatin and fats get dissolved into the liquid, while broth is not cooked for as long a period of time. It is only cooked till the meat is done and the liquid which remains is served with the meal.
Another thing which sets apart stock from broth is the presence of seasonings. Because stock is used as a base for soups, gravies, sauces and even to cook in rice, it does not contain high salt or pepper content and only has the basics of herbs and vegetables to add flavor to the liquid, and the rest of the seasonings are added when the end product is prepared. On the other hand, broths are adequately seasoned with salt, pepper and other ingredients which make it tastier and add flavor to the meat too.
|Chicken Stock||Chicken Broth|
|Chicken stock is made from chicken bones and scraps.||Chicken broth is made from chicken meat.|
|It is high in texture as it contains gelatin which is derived from the bones cooking for long time.||It is more flavored because it is made from meat and has a rich flavor.|
|Chicken stock is used as a base for soups, gravies and sauces; it may be used in stock cube form, with water added to rehydrate the cube and make stock.||Chicken broth is itself the end product and can be used on its own as it contains the taste of meat.|
|Chicken stocks take a long time to prepare as the bones are set to simmer on low flame for a couple of hours or more.||Chicken broth does not take long to prepare because chicken cooks quickly, and overcooking will leave the meat tasteless.|
|Chicken stock is very lightly seasoned as it is the base for making other dishes.||Chicken broth is fully seasoned and can be enjoyed separately too.|