Differences Between Chicken Stock and Chicken Broth?

Chicken Stocks and broths are flavorful liquids that are used to make sauces and soups, or consumed on their own.

The terms are often used interchangeably, but there is a difference between the two.

Chicken stock and chicken broth are nutritionally similar, though broth is lower in calories and stock contains more vitamins, minerals, collagen and marrow.

This article explains the differences between stocks and broths, and gives instructions for how to make and use each.

Chicken Broth Is Lighter and More Flavorful

Broth is traditionally made by simmering meat in water, often with vegetables and herbs. This flavored liquid is then used for a variety of culinary purposes.

In the past, the term “broth” was only used to refer to meat-based liquids. Today, however, vegetable broth has become very common.

The most common flavors of broth are chicken, beef and vegetable, though nearly any type of meat can be used.

Bone broth has also become extremely popular in the past few years, and is made by simmering bones, vegetables and herbs in water for up to 24 hours.

Though it is frequently called a broth, bone broth is technically stock because it requires the addition of bones.

In order to avoid confusion, the rest of this article will refer to bone broth as stock.

Because of the rich flavor of broth that comes from meat, vegetables and herbs, you can drink broth plain. People often do this to remedy a cold or the flu.

In fact, drinking warm, steaming broth is an effective way to loosen up mucus when you have a stuffy nose. It is even more effective in the form of chicken soup.

Broth is cooked for a relatively short amount of time, since meat will become tough if you cook it for too long. Therefore, if you’re making broth, remove the meat as soon as it is fully cooked, after no longer than an hour.

The meat can then be used for another recipe, or chopped and added back to the finished broth to create chicken soup, for example.

Broth is thinner than stock and more flavorful than water. Therefore, it is most commonly used as a base for soups or as a cooking liquid.

Here are some of the most common dishes broth is used in:

• Cream sauces
• Risotto
• Dumplings
• Casseroles
• Stuffing
• Cooked grains and legumes
• Gravies
• Soups
• Sautéed or stir-fried dishes

Summary: Chicken Broth is prepared by simmering meat, vegetables and herbs in water to create a flavorful liquid. It can be consumed alone or used to create soups or other dishes