The Difference Between Chicken Broth and Chicken Stock

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 de-glazing 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.