Chicken stock and chicken broth are very similar ingredients used in many recipes. However, there are some key differences between the two that affect flavor, texture, and best uses in cooking and baking.
What is Chicken Stock?
Chicken stock is made by simmering chicken bones, meat, and vegetables in water for an extended period of time. This long simmering time extracts gelatin from the chicken parts, giving the stock a rich mouthfeel. The vegetables and chicken impart flavor. Here are some key features of chicken stock:
- Made from chicken bones, meat, vegetables (like carrots, celery, onion), and herbs
- Simmered for 2-6 hours to extract gelatin and flavor
- Results in a rich, gelatinous, flavorful liquid
- Golden color from bones and vegetables
The gelatin extracted from the chicken gives the stock a silky texture that adds body to sauces, gravies, and braises. The long cook time maximizes the chicken flavor. Chicken stock is used as a base for soup, risotto, and chicken gravy.
What is Chicken Broth?
Chicken broth is made by simmering chicken meat and vegetables in water, without bones. Since it does not contain bones, it does not have as much gelatin and body. Here are some characteristics of chicken broth:
- Made from chicken meat and vegetables only, no bones
- Shorter simmer time of 1-2 hours
- Thinner, less rich texture and mouthfeel
- Milder chicken flavor
- Lighter golden color
The quicker cook time results in less flavor extraction and gelatin. Chicken broth has a thinner, more watery texture compared to chicken stock. It has a milder chicken taste. Chicken broth is often used in place of water in recipes to add a boost of flavor.
Nutrition Comparison
Both chicken stock and broth are low in calories and fat. They have some differences in certain vitamins and minerals:
| Nutrient | Chicken stock | Chicken broth |
|---|---|---|
| Calories | 20 | 15 |
| Protein | 3g | 2g |
| Fat | 0g | 0g |
| Cholesterol | 5mg | 0mg |
| Sodium | 60mg | 130mg |
| Calcium | 4% DV | 0% DV |
| Iron | 6% DV | 2% DV |
Chicken stock contains a bit more protein and key minerals like calcium and iron since it extracts them from the bones. It’s lower in sodium compared to chicken broth. Both are negligible sources of fat.
Homemade vs. Store-Bought
Homemade chicken stock and broth have more pronounced chicken flavor compared to store-bought versions. Here is a comparison:
Chicken Stock
- Homemade: Rich chicken flavor, golden color, thick texture
- Store-bought: Milder chicken taste, lighter color, thinner texture
Chicken Broth
- Homemade: Prominent chicken taste, golden hue, light body
- Store-bought: Flat chicken flavor, pale color, very thin texture
The longer simmer of homemade chicken stock boosts chicken flavor and thick texture. Store-bought chicken broth lacks the chicken taste and richness of the homemade version.
Substitutions
In a pinch, chicken broth can be substituted for stock in soup recipes, though the texture will be thinner. For savory dishes and gravies, substitute 1 tablespoon gelatin dissolved in 1 cup broth for 1 cup stock.
Chicken stock can stand in for broth, though the extra gelatin and chicken flavor may alter the dish slightly. Use 3/4 cup stock + 1/4 cup water to substitute 1 cup broth to prevent overpowering chicken taste.
Cooking Uses
Chicken stock and broth are used in a variety of recipes:
Chicken Stock Uses:
- Soup bases like chicken noodle soup
- Chicken gravy
- Risotto
- Braised chicken dishes
- Sauces
Chicken Broth Uses:
- Rice dishes
- Steaming vegetables
- Marinades
- Casseroles
- Soups
Opt for chicken stock when you want to add body, richness, and chicken flavor. Chicken broth adds a subtle chicken taste without overpowering.
Taste Test
To experience the differences, do a side-by-side taste test of chicken stock vs. broth:
Chicken Stock
- Hearty, robust chicken flavor
- Golden, cloudy color
- Thicker, gelatinous texture coats the mouth
Chicken Broth
- Delicate chicken taste
- Clear pale yellow color
- Thin, watery consistency
The stock has a rich mouthfeel and concentrated chicken taste. The broth is lighter bodied with a subtle chicken essence.
Conclusion
While chicken stock and broth have some similarities, there are distinct differences that make them non-interchangeable in certain recipes. Chicken stock is made from bones giving it more body, richness, and chicken flavor. Chicken broth has a thinner texture and milder taste since it’s made without bones.
Understanding the unique qualities of each allows you to pick the right ingredient for the dish. Use stock for gravy, soup, and braising chicken. Opt for broth when you want delicate chicken essence without overpowering the other ingredients. Check your recipe carefully to determine whether stock or broth is required.
Making your own stock and broth at home results in the most flavorful, textured versions. When purchased store-bought, chicken broth tends to lack the richness and taste of homemade. For homemade intensity, simmer stock with bones for 2-6 hours and broth without bones for 1-2 hours.
With the knowledge of how chicken stock and broth differ, you can masterfully use them to enhance your savory cooking and baking. A touch of rich stock or light broth can take a recipe to the next level.
Frequently Asked Questions
Is it OK to substitute chicken broth for stock?
It’s generally fine to substitute chicken broth for stock in most recipes, though the resulting dish may have a thinner, less rich texture. For soup, gravy or braises, dissolve a teaspoon of gelatin in the broth to add more body.
Can you make chicken stock without bones?
Chicken stock is made by simmering bones to extract gelatin, so you can’t make bone-free chicken stock. Chicken broth is made without bones.
Is chicken broth the same as chicken bouillon?
Chicken bouillon is made by concentrating stock or broth to a paste then dehydrating it. When reconstituted in water, bouillon becomes broth. Broth has a fresher, less salty taste compared to bouillon.
Can you freeze chicken broth or stock?
Yes, chicken broth and stock freeze very well for up to 3-6 months. Cool completely before transferring to airtight containers or freezer bags. Thaw overnight in the fridge before using.
What’s the shelf life of chicken broth and stock?
Homemade chicken broth and stock last 3-4 days refrigerated. Store-bought versions last 5-7 days refrigerated. Both can be frozen for several months.
Key Takeaways
- Chicken stock is made from bones giving it more body and flavor. Chicken broth contains no bones so it has a thinner texture and milder taste.
- Use chicken stock for dishes that benefit from a rich, chicken-y flavor like soup, gravy and braises. Opt for broth when you want delicate chicken essence without overpowering other ingredients.
- Substitute broth for stock in a pinch, or use gelatin to thicken. Stock can stand in for broth in smaller amounts to prevent too strong chicken flavor.
- Homemade versions have the most pronounced chicken taste and texture. Store-bought chicken broth often lacks flavor.
- Understanding the differences allows you to use chicken stock and broth for optimal flavor in recipes.