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Your Chicken Stock and Broth Guide

 

Cooking Tip

You can make broth from a 4-lb. chicken instead of using legs and thighs.

Just remove the breast first and reserve it for something else. Then, cut up the back, wings, thighs, and legs and then proceed with the recipe below.

For more great tips like this, visit our Soup Tips page.

The Difference Between Chicken Stock and Broth
Cooking Tips, Soup Recipes

What's the difference between chicken stock and broth? A good question since the two words seem to be interchangeable. However, there is a difference and I'll tell you about it here.

The basic difference between chicken stock and broth comes from its characteristics. A chicken broth will actually react in a different way when used for deglazing a sauté pan than it will if you were using a stock. And here's the reason: stock is often used as an alternative to cream or butter when binding up pan drippings. It actually binds up the drippings beautifully for a sauce, where as broth will not do that. Stock has more gelée in it and that's the agent that helps with the binding process when making sauces.

The type of chicken parts you use and the amount of gelée extraction depends on the length of your reduction. Knowing this, will help you determine if you want to make chicken stock or broth.

Here are some key factors about the differences between chicken stock and chicken broth:

Chicken Broth - usually made with the meat and parts of the chicken. It has a high flesh to bone ratio. You can use whole chickens or an assortment of chicken parts. Some experts believe that the best results for a broth is to use stewing chickens rather than the fryers and roasters that are easily found in your grocery store. However, I've made delicious broths from roasters if you absolutely cannot find a stewing chicken. Lots of times, you can ask your butcher or poultry manager to order a stewing chicken if they don't have any on hand. At sea level, the reduction time for chicken broth can be as long as 3 hours.

Chicken Stock - is made up mostly form chicken parts that have a lower ratio of flesh to bone. Good parts to use would be necks, backs and breast bones. You can easily get the boney parts of the chicken at your local grocery store. Just ask for them at the meat counter and they will either have them on hand or will be happy to order them for you. Also, save your bones! Just gather up leftover chicken bones and freeze them until you are ready to use when making stock. To get the maximum amount of gelée from your stock, reduction time at sea level is about 6 hours.

Flavoring both broths and stocks comes from herbs, vegetables and salt and pepper.

For some other great Chicken Stock and Broth
recipes, check out the links below:

Fantastic Chicken Broth
Homemade Chicken Broth
Homemade Chicken Stock
Traditional Chicken Broth
Traditional Chicken Stock


To help you make the best soups possible, read more
of my Chicken Soup Cooking Tips below:

Chicken Saftey Tips
More Chicken Saftey Tips
Defrosting Chicken Safely
The Difference Between Chicken Stock and Broth
Making Chicken Broth


A few other chicken soup recipe ideas:

Chicken Asperagus Chowder
Chicken Cabbage Noodle Soup
Chicken Rice Soup
Chicken Soup Caribbean Style
Chicken Tomato Cilantro Soup
Easy Chicken Gumbo
Pueblo Chicken Soup


For a more complete listing of soup recipe ideas, visit my Soup Recipe Index page.