Does anybody know the difference between a stock and a broth? (eg. chicken stock and chicken broth)?

Answer 1

I found this its for chicken but I am sure it applies to all types.
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.

Answer 2

They are pretty much the same thing with one notable difference; Broths are a watery stock w/ salt added to them Stocks never have salt added to them . The salt that comes from the celery component of the mirepoix is fine but that's it.
The reason that salt is never added to a stock is that stocks are frequently reduced and the reduction will of course increase the amount of salt per unit of liquid volume. Chef's prefer to have total control over the amount of salt in a product.
As far as all that misinformation you just read re: ingredients and cooking times , most of it is not true .
There is only so much flavor that can be extracted from a given food product . Once that flavor has been extracted further cooking is a waste of time
1-1.5 hrs fish fumets & stocks
3hrs chickens
5-6 hrs beef/veal
you will notice as the animal gets larger cooking times increase
If you do chose to make chicken stock, use the whole bird. If you throw the chicken out your cost per qt. will be somewhere around $1.25
If you turn the trash into cash by making chicken salad, burritos, stir fry etc your cost per qt will drop comensuratley
If you use"cheaper " chicken parts you lose the trash to cash option.

Answer 3

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.

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.

Food Network
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Stock - a centuries-old recipe that involves cooking chicken, beef or fish and meat with select vegetables and herbs to yield a concentrated liquid of pleasant flavor and aroma to flavor a wide variety of foods.

Broth - a commercially created byproduct of cooking meat or poultry, typically made with flavor enhancers such as MSG and salt - but no vegetables.

Bouillon - similar to broth in terms of its ingredients, but in dehydrated form. "It's the next step down - it's dehydrated so they have to have sugar and salt to make that product taste good again. It is higher in sodium - 1,000 milligrams per cup

Answer 4

Stock and broth are pretty much interchangeable. In some cases, stock refers to something made with bones, and broth made with meat. Or some people consider broth the finished product and stock is an ingredient.

Answer 5

Chicken stock is usually made up of aromatics such as carrots, celery, onions and of course adding the chicken and good water, not the tap stuff. Let that cook till your chicken is done. This is your stock. Now you take out the aromatics..ie. veggies..and chicken and the liquid only is your broth. You can add chicken pieces to this if you like. But I hope this clarifies it for you. The same is also true for Duck stock and Beef.

Answer 6

Stock is super concentrated broth. Broth that has had the solids removed, filtered out, and then is set to reduce on a low flame until it makes into a thick, thick stock. Sometimes taking days! Hope this helps.

Answer 7

chicken stock only uses bones. they don't need to be roasted but if they are produce a more flavorful stock.
a broth uses meat and bones... ( like a cut up chicken) it has nothing to do with cooking times. broth is typically more flavorful (when you make it not buy it)

Answer 8

Stock is very rich and has more flavor. It takes me 2 days to make a good chicken stock. That only happened once.

Broth is simpler to make and not as flavorful.

For most people, the two are interchangeable. You really don't taste the difference in the finished dish.

Answer 9

Broth is a flavorful, aromatic liquid made by simmering water or stock with meat vegetable and/ or spices and herbs.

Stock is produced by simmering browned bones with aromatics.

or the truth, salt.

Answer 10

I think stock is thicker, and has more flavor
where as a broth can be used as a base of a soup and is lighter and more watery