what is the difference between chicken stock and chicken broth? i also need help for a recipe.?

Question

i also need a very, very easy good tasting recipe for homemade chicken soup. thanks. i make chicken soup often, but its missing that nice chicken taste.

Answer 1

Chicken stock is the base for chicken soup. Firstly, take the skin off the chicken carcass. Pop the carcass in a stock pot with a close-fitting lid, put in enough cold water to cover the chicken with a bit more if it's a big enough pan. Add a few bay leaves, some peppercorns and some salt, put the lid on, bring to the boil, turn it down and simmer for 4-5 hours. Then strain the cooking liquor into a jug with a lid, reserving the meat, and discarding the bones, cartilege, peppercorns and bay leaves.You may need to pick sme of the meat off the bones. Put the meat in a sealable container in the fridge. Let the liquor cool slightly, pop the lid on and put it in the fridge whilst still warm. This will make the fat and jelly rise to the surface and become solid, so you can skim it off before making your broth. The stock will turn gellified. To make your broth, chop 1 large onion, gently fry it to soften it in a little butter add the chicken pieces and stir together to enhance the flavours, then pop it all in the stock pot (minus the butter). Add the stock, stir it together and bring it to a gentle simmer. You can add chopped carrot, swede, mushroom, sweetcorn, anything you like. Also add a bay leaf or two for extra flavour. Cook it all together gently for a few hours, letting the stock reduce by about 1/3 to 1/2, which will intensify the flavour of the chicken. Also, taste it, and season with salt and pepper. Bizarrely, the salt brings out the flavour of the chicken, and is a vital part of the soup, which would otherwise just smell of chicken and be flavourless. Then remove the bay leaves, and serve.

Answer 2

Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.

The easiest and quickest chicken soup I can think of is as follows:
Chopped carrots, celery and onion
Skinless chicken breast
*place these in a stock pot and fill about 3/4 full with water. Boil until chicken is cooked through and vegetables are tender. Remove chicken and let cool. Once it is cooled, shred it with two forks or your fingers (you could also cut it, but that is not as fun!) removing bones. Return meat to pot. Bring again to a boil and add a few chicken bouillon cubes, more or less depending on amount of water used. Add extra fine egg noodles and simmer until noodles are tender.

This makes a very low calorie soup because you are only using the skinless chicken breast. You can also use a boneless breast but there will not be as much flavor. If you use boneless add more bouillon.

Answer 3

When ever I make chicken or beef anything, I always add boulion cubes and butter for flavor. So just adding the cubes and butter will make your soup taste better. I don't use broth you buy because I think it is almost flavorless. They come in jars of 25 and I use 12 one time and 13 the next.....however, when I make my stuff, it is a big batch...so you might want to start out with less. Depending on how much you are making. My batches are to serve 6 with hopefully some left over.

Answer 4

Chicken stock is very mushy like for Meats and chicken broth is like the runny stuff in soup!!!

Answer 5

To me, chicken stock is made by boiling chicken bones/carcass with onion, garlic, carrots, celery, peppercorns, bay leaves, and some salt.

Chicken broth is the strained result, or when you use chicken base and water. (Base is either paste, powder, or bouillion cubes)

Answer 6

Try that japanese stuff, something with ..... glaucemat I forgot the name, it is white powder in a small bottle, it makes the taste stronger. You can find it in the supermarket with the other eastern spices.