Chicken Stock and Chicken Broth
User Reviews
5
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
4 quarts
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Course
Condiments
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Cuisine
American
Chicken Stock and Chicken Broth
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What's the difference between chicken stock and chicken broth?
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Ingredients
Chicken Stock
- 3 pounds chicken bones wings, backs””or a whole chicken carcass from a roast chicken, meaty
- 3 pounds chicken thighs wings, backs””or a whole chicken carcass from a roast chicken, meaty
- 1 medium onion halved
- 2 celery cut in half, ribs
- 1 large carrot scrubbed and cut in half
- 1 head garlic cut in half
- 2 bay leaf
- 12 peppercorns
- 5 tems parsley and/or thyme
- 4 quarts water cold
Chicken Broth
- 3 pounds chicken dark meat
- 1 medium onion halved
- 2 celery cut in half, ribs
- 1 large carrot scrubbed and cut in half
- 1 head garlic cut in half
- 2 bay leaf
- 12 peppercorns
- 5 tems parsley and/or thyme
- 4 quarts water cold
- salt to taste
Instructions
For both of these recipes, the procedure is the same.
- Place all the ingredients in a stock pot.
- Cover all with cold water
- Slowly bring up to a simmer.
- Simmer stock for 6 hours; broth for 2 hours (it takes longer to extract all the gelatin from the bones than it does flavor from the meat)
- Add salt to the broth, to taste
- Strain the liquids using a fine mesh strainer and discard the meat, bones, spices, and vegetables.
- *For a full-bodied and meaty stock/broth, use 3 pounds of bones plus 1-2 pounds of meat.
Notes
- After all this, I’m not really sure that I have cleared up the debate for you. I do know that, when I have the time, I will always choose homemade broth or stock over canned, mostly because I can control the ingredients and the amount of salt I add.
- We’ll also have to talk more about those bouillon cubes that are so salty with some chicken flavor added and should be avoided at all costs.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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