What is the difference in chicken stock and chicken broth

If you enjoy making homemade soup, you may wonder: Chicken stock vs broth—what's the difference? After all, the soup aisle at your local grocery store is probably filled with many brands of chicken broth and chicken stock. So how do you know which one to choose (or make) for your recipe? Here, we break it all down for you.

Table of Contents Show

Is Chicken Stock the Same As Chicken Broth?
What Is Chicken Stock?
What Is Chicken Broth?
Can You Use Stock as a Chicken Broth Substitute?
Chicken broth
Still buying stock or broth?
Chicken stock or broth
Which is better chicken stock or broth?
Is there a big difference between chicken stock and broth?
Which has more flavor stock or broth?

Is Chicken Stock the Same As Chicken Broth?

Technically, no. Chicken broth and chicken stock are different in terms of the actual ingredients, their thickness, and their intended purpose. Chicken stock is typically quite thick and gelatinous and is made with animal bones (like chicken, beef, even fish) and left unseasoned (that means no salt). Broth, on the flipside, is generally thinner in texture and made with animal meat (and sometimes the bones as well) and always seasoned.

When you have time, make a big batch of homemade stock and broth—nothing beats the flavors, aromas, and stick-to-your-ribness of homemade broth or stock. Once you get the hang of the homemade stuff, you might never go back to the store-bought kind. If you want to know how to make chicken broth, check out our favorite chicken broth recipe. It uses chicken wings, which work well since they’re mostly skin and bones. (Many recipes call for 4 cups of stock, so it can be convenient to invest in quart containers for efficient cooking; there are plenty of good store-bought broth options out there as well.)

What Is Chicken Stock?

Stock is a thick liquid made from a combination of animal bones (which are often roasted first to create more rich flavor); mirepoix (a classic combo of onions, carrots, and celery); and aromatics (like peppercorns, parsley stems, and bay leaves) simmered in water for about 4 to 6 hours. After it is fully cooked on the stovetop and then strained, it should have a viscous, gelatin-like quality that comes from the collagen from the bones and joints. If you chill stock, it should gel.

Stock is typically unseasoned and makes for a good base for gravy, rich sauces, and soups. It’s also useful when you want to de-glaze a pan for a quick sauce.

What Is Chicken Broth?

Broth includes animal meat, and potentially some animal bones, mirepoix, and aromatics simmered in water. Unlike stock, which is cooked for a medium length of time, broth is only cooked for a short amount of time (roughly 45 minutes to 2 hours). It is then strained and seasoned (another big distinction between the two). If you chill broth, it should not gel the way stock does. Broth is light and thin and full of flavor, so it tastes good on its own or as a base for all kinds of soup. We also like to use it as a substitute for water when we’re making rice or stew.

While homemade broth is always going to be our favorite, boxed or canned broth is a great, economical shortcut we love to use when we’re in a rush. Instantly upgrade store-bought broth with one of these simple tricks.

Can You Use Stock as a Chicken Broth Substitute?

Yes—if you’re in a hurry at the market and can’t remember whether the recipe called for stock or broth, they will both do the trick whether you're making soup, stock, gravy, or a flavorful pot of rice or grains.

Chicken stock or broth is used as a basis in many recipes such as soups, sauces, and vegetables dishes

Chicken stock, called chicken fond in French, is made from the carcass and bones. Due to the release of gelatin from the long-simmering bones, chicken stock will have a richer flavour. The bones are usually roasted first and whilst this is not essential, it does make for a richer, more deeply coloured stock. Never add salt to chicken stock as it might be too concentrated after the long simmering and you want a neutral liquid as a basis for your other recipes.

Chicken broth

Chicken broth, also known as bouillon, is made with a whole chicken or with the meat. There is no roasting needed so the broth will stay clear and can be eaten on its own as a soup. Broth usually has a shorter simmering time then stock.

Nutrition

When it comes to health, stock and broth each have their pros and cons. Broth contains about half the calories of stock, and broth contains slightly less carbohydrate, fat and protein than stock, though it’s also significantly lower in vitamins and minerals.

Still buying stock or broth?

Store bought broth or stock is a great time saver but it won’t give you the full ‘stock experience’. However, you can enhance these often flavourless products, by adding carrots, onions, leeks, celery, fennel, parsley, bay leaves, black peppercorns, or garlic and simmer for a while.

Chicken stock or broth

Chicken stock or broth is used as a basis in many recipes such as soups, sauces, and vegetables dishes

Prep Time 10 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 40 mins

Course Meat & Poultry

Cuisine International

Servings 1 litre

Calories 104 kcal

Large cooking pot

Mesh sieve

Place the whole chicken or the carcass in a large cooking pot and cover with cold water before bringing to the boil (blanchir).
Drain out the water and refill the cooking pot with water. Meanwhile, wash, peel and cut the vegetables into large pieces and add to the pot with the chicken and seasoning.
Bring to the boil and simmer for 1 hour (whole chicken) and 30 minutes (carcass and wings).
Remove the chicken and veggies, allow to cool down and refrigerate for any other recipe. (carcasses can be discarded)
Pass the broth through a sieve.

Keep the chicken broth simmering to get a clear broth.
Lack of flavour? Reduce the broth by simmering even more to concentrate the flavour
You can freeze chicken stock in an ice cube tray for easy use.

Calories: 104kcalCarbohydrates: 24gProtein: 3gFat: 1gSodium: 60mgFiber: 5gSugar: 9gVitamin A: 11043IUVitamin C: 19mgCalcium: 85mgIron: 2mg

Keyword chicken broth, chicken stock

Let us know how it was! #culinaryambition

Which is better chicken stock or broth?

Which is better chicken stock or broth? Chicken stock is better than broth because it is more concentrated and has a greater depth of flavor for cooking. Chicken stock is also more versatile and can be used in different recipes. Stock, made from chicken bones and other ingredients, is used to make sauces and soups.

Is there a big difference between chicken stock and broth?

There is one major difference between broth and stock: Broth is made from meat and vegetables, but stock is made with bones. While both are flavorful, broth tends to be thinner. It's cooked for less time, and it doesn't contain stock's thick, viscous texture.

Which has more flavor stock or broth?

As a result, stock is usually a healthier product, delivering a richer mouth feel and deeper flavor than broth. 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.