Is there is difference between chicken stock and chicken broth?

Answer 1

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.

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.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.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

I think chicken stock is thicker that broth...

Answer 3

Exact same thing sweetie!

Answer 4

nope

Answer 5

same to me