what is the differecne between chicken bullion, chicken stock and chicken broth?

Answer 1

STOCK:
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.

BROTH:
Canned low-sodium chicken broth is the busy home-cook's best friend. If you've got an extra few minutes, enhance its flavor by adding any combination of the following and simmering for as long as you can: carrots, onions, leeks, celery, fennel, parsley, bay leaf, black peppercorns, or garlic. That'll help the flavor tremendously.

Enriching store-bought broth still won't give you the full stock experience, but unless you're making something like chicken noodle soup, where you really do want the stocky mouth feel, it's a great timesaver.

CUBES:
Salt
Dehydrogenated fat
Monosodium glutamate
Dehydrated carrot flakes
Dehydrated onion flakes
Sugar
Chicken powder
Dehydrated parsley
Antioxidants Mix (I6180)

Answer 2

Chicken broth is typically just the chicken simmered for periods of time to get the flavour out. Chicken stock is much more flavourful because it is chicken bones cooked with a mirepoix (a blend of carrots, onions, celery and a seasoning sachet). For the majority of home cooking, you will barely notice the difference between the two, and they are completely interchangeable. Try making your own chicken stock or broth next time you cook chicken with bones. I'll bake chicken legs, pull off all the good meat for soup and pot pie, then throw the bones in a pot with water and add vegetables, You can add anything you want, if you love the taste of eggplant, use it and your stock will have a eggplant flavour to it! In restaurants, usually we don't even use whole new vegs for the stock, it's all the trimmings. Put your carrots peelings and ends in there, the parts of the celery you don't use and the ends and skins of the onions. These are often some of the most flavourful parts of the vegs so it tastes great and saves money!

Answer 3

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RE:
what is the differecne between chicken bullion, chicken stock and chicken broth?

Answer 4

Chicken Bullion

Answer 5

chicken stock is what is left after you boil a chicken - the water and the juices of the chicken. chicken broth is basically the same thing just a different name, though some people add stuff to their broth to make it thicker than the stock. bullion is stock that is dehydrated into a cube form that you add to water to make stock without cooking a chicken

Answer 6

Chicken bullion is a paste that people use to make a fast and EZ Chicken broth or stock
chicken stock is made from chicken bones
chicken broth is made from chicken meat leftovers when you bone the chicken

Answer 7

a chicken bullion is those little cubes with concentrated chicken flavor that we use to cook and to do chicken broth.
*** Stock is when you simmer the chicken bones in water and you end up with a pot of chicken flavored water sort of speak
*** Broth is that stock you made earlier, but strained and clarifyed so it becomes a clear flavored liquid, usually reduced even further to concentrate the flavor of chicken even more.

Answer 8

Some of your answers have pretty well got it covered: STOCK is made from simmering whole chicken/carcass. BROTH is on the store shelf in a can. BOUILLON is bought in cubes or in granules - a condensed "powder". All used in soups and gravies.

Answer 9

bullion is a concentrated cube,stock is fresh non concentrate and broth is concentraded juice

Answer 10

In short, the difference is: junk 'n salt, flavour, and transparent flavour.

BULLION: a salt-laden, junk-laden mix of chemicals mixed with a little chicken fat (if you're lucky). It's not useless, but should be kept in the bomb shelter with the Spam (the product, not the junk mail) for emergency use only. Knorr makes a half-decent one.

BROTH: Clarified chicken stock, usually concentrated for extra flavour. Problem with ALL commercial broths is that they’re LOADED with salt. Reason is because they’re mostly tasteless, so they try to excite your taste-buds by reminding them of potato chips. But commercial broths are a long way from useless. Just stay away from anything that doesn’t say “Reduced Sodium” (though it’ll still have too much). The cheap generics are only there to remind you that “you get what you pay for.” Swanson Reduced Sodium Broth is cheap and freely available, and should be a kitchen staple. Recently, premium broths have appeared, at premium prices. The people at Cook’s Illustrated (the Final Word on these matters, always), have anointed Swanson Certified Organic (comes in a big juice box) as the best of the current batch, for good reason. But even it has too much salt, so if your recipe calls for salt, hold off until you’ve tasted the completed dish.

The bottom line with broths is that you WILL notice the difference.

Your question missed a real alternative: Soup Base. Soup Base is mostly one of the hideous secrets of the restaurant business: They get 5-gallon cans of semi-solid bullion (see above) and throw them around with abandon whenever they need flavour. Avoid them like the plague, but somebody finally got smart and marketed a REAL soup base: The brand name is Better Than Bullion, and it damn well is everything it should be (even Cook’s Illustrated agrees with me, here). It comes in several flavours: chicken, beef, pork, and seafood. Best thing about it is that it comes in a small jar, has an almost infinite shelf-life, and keeps for months in the fridge one you open it. They still put too much salt in it, but your journey ends here, unless you are REALLY serious about flavour, in which case, continue to read.

CHICKEN STOCK (You're probably not up for this, really. If so, you’re done reading):
Aah, now we're TALKING: chicken bones, preferably with the big ones broken, with some meat on them, and things like the neck and such goodies (usually packaged in paper and stuffed inside the body cavity of commercial chickens) thrown in. (Some purists say adding the liver is a no-no: don't listen to them). For supercharged flavour and colour (don't knok my speling: I'm British), roast the bones in a hot oven for 30-40 min or so. Dump everything into a pot, cover with water, bring to a brisk boil for ten minutes or so, turn down to a simmer, skim off the disgusting scum, then add the mirepoix (or just get lazy and throw in a cut-up onion (don't even bother peeling it), couple broken sticks of celery, and a couple of cut-up carrots (don't bother peeling them, either). Depending on what you have around, or are trying to make, add lemongrass stalks, turnip, tons of whole peppercorns … but add NO salt! But let’s pause here for the people who are after the Holy Grail…

MIREPOIX: So you're ambitious! Good: Take that onion, celery, and carrot. Cut them up into exact 1/16” cubes (there’s a reason for everything: here, you’re trying to maximize the surface area) and sauté them, shaking and stirring often, in a little oil over medium heat until the onion “sweats,” gives off some liquid, and everything turns just a little brown. Throw them in the pot.

Back to the stock: Let it simmer (just a few bubbles), and remove all the fat as it surfaces (most of it in the first hour: this is easy time, honest): Carefully dip a ladle into the top of the stock and gently tilt it over so that just the surface fat runs in. OK, so it takes some practice: deal with it. You DO need to deal with it though, because a stock-pot covered with a layer of fat is a very dangerous object indeed: like it can EXPLODE. Reason is that the water underneath has no way to release steam, and becomes super-heated. When you (or one of your children) stirs it, the fat layer is broken and all that pent-up energy will be released. So skim it, OK? If there’s a football game on at 1pm, put the stock on at noon, do your final skimming just before kick-off, then kick back with a beer, knowing that even if your team loses, you can console yourself with culinary heaven. 3-4 hours is about right.

Turn off the heat, let it get down to a manageable temperature, then strain the stock, throwing all the solids away. Bon appetit!