Is chicken base the same as chiken broth?

Answer 1

Chicken base is a powder or paste that's mixed with water to make the broth which is the final result. I like using base (paste) more because it tastes better than boullion.

Answer 2

chicken base is more like boullion but it tastes better. You add 1 tsp to 1 cup of boiling water to make broth for cooking. I use the beef base all the time. You use it for cooking, though I don't know how it would taste if eaten like soup.

Answer 3

The basic differences between a broth and a stock lies in its "properties". For example, a chicken broth will react differently when deglazing a sauté pan than a chicken stock. The reason for this is that the chicken stock will contain more gelée than chicken broth and will bind up the pan drippings into a pan sauce as the stock is reduced, replacing the alternative of cream or butter to aid in this process. The type of chicken parts used in the pot and the amount of extraction of gelée depends on the length of reduction. These are the key factors to consider in determining whether you are making chicken stock or chicken broth. Let us take a moment and review these key factors in chicken broth and chicken stock.

Chicken broth is usually made with chicken meat and chicken parts, with a high flesh to bone ratio. Whole chicken or assorted parts can be used. Fryers and roasters, both readily available at your local supermarket, do not produce satisfactory results. Stewing hens produce the best broth and are often available in the poultry section in your market. If you cannot find them do not hesitate to ring for assistance - the poultry manager will usually order them for you. For the more adventuresome, you may be able to locate someone who has a small flock of laying hens that are past their prime for egg production. Purchase one or two of them to slaughter and dress yourself. The reduction time for chicken broth at sea level is about 3 hours.

Chicken stock is made mostly of chicken parts that have a very low flesh to bone ratio. Backs, necks and breast bones produce the best stock. These boney parts are also readily available at your local supermarket, either in the case or by special order. It is also advantageous to buy whole chickens and cut them up yourself for other recipes. You can then freeze backbones, wing tips, and other parts not used in your original recipe until you are ready to make your stock. To achieve the maximum extraction of gelée from the chicken bones the reduction time at sea level is 6 hours. Water, vegetables, herbs, and salt are ingredients that are common to both stock and broth.


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Chicken Broth

Total Ingredients:

2 stewing hens about 5 lb. each
3 medium onions cut in half
4 large carrots trimmed and peeled
1 root end of a whole celery stalk, 4 inches long
3 medium fresh tomatoes cut in half
1 cup parsley, stems only
½ cup salt
cold water to cover ingredients by 2 inches
Step One: Cook the broth

Combine total ingredients into a 20 qt. stock pot. Place over high heat until it comes to a boil. Reduce heat to hold a medium simmer for three hours. Use a large spoon to remove residue floating on surface. This residue is coagulated protein and will occur at first boil and decrease after you skim it for the first 15 minutes.

Step Two: Strain broth and de-bone chicken

Pour the broth through a large fine strainer. Save the chicken and de-bone while it is still warm. Discard extracted vegetables. Taste and adjust for salt. Refrigerate broth overnight. You can use the chicken for chicken soup or chicken salad.

Step Three: De-fat the broth

The next day, remove all of the solid fat on the surface of the refrigerated broth with a large spoon.

Chicken Stock

Make the following changes to the above recipe when making chicken stock:

Use 12 to 15 lb. chicken bones instead of stewing hens*
Increase the reduction time to 6 hours
The vegetables listed in the recipes for both stock and broth are the essential vegetables. While loading the stock pot, do not hesitate to gather some additional odds and ends from your refrigerator and freezer. Extra pieces of almost any root vegetable can be included such as a spare turnip, a piece of fennel root, a piece of jicama, etc. I save the rinds from Parmesan cheese and other aged hard cheeses and they make a wonderful addition to the stock pot. A small piece of beef knuckle bone is also a pleasant addition. When making the stock recipe, bear in mind the vegetables will give up their flavor in 3 hours of reduction, therefore it is not necessary to start your stock pot with the vegetables at the start. They can be added at any point you desire as long as they remain in the pot for the mandatory 3 hours.

I have found that making a large 20 qt, pot of stock or broth is easier to deal with than making it more often. I freeze this in one and two quart containers and keep a good size, non-reactive bowl in the refrigerator. To keep stocks and broths fresh in the refrigerator, you will need to put it in a sauce pot, bring to a boil, and hold at a full boil for ten minutes every third day. I like to keep the sauce pot covered to prevent further reduction. Use a clean non-reactive bowl when ready to refrigerate again. By following this schedule you can keep stocks and broths fresh for a long time. The only noticeable difference you will find is that the color of the stock or broth will darken slightly after repeated boiling but the flavor will remain intact.

Wonderful clear chicken soups can be made from the broth, and by adding a little water to lighten up the stock a very satisfactory soup can be made from this as well. No matter which you choose to use you can be assured that either is vastly superior to anything you may purchase in a can or cube. I prefer to use stock to de-glaze a sauté pan rather than broth. The stock also makes a great velouté which is one of the mother sauces that most serious cooks use frequently. Velouté is a great addition to a pan sauce, gravies and heavier soups. Its uses in the kitchen are endless and it is quite simple to make and stores very well under refrigeration.