What is the difference between Chicken Broth and Chicken Stock (both canned liquids)?

Question

Is it just a naming difference between a Brand and a generic brand?

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. 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

The difference between broth and stock of any kind is that stock is always made with the bones of the food source, which usually contain marrow and broth is a result of cooking the "meat" of the food source in the liquid and then strained.

Answer 3

Chef Mark is right, they arn't the same thing. Stock comes from the bones and broth comes from the meat. Gelatin is found in the stock due to the colligen found in the bones. The stock has a better mouth feel due to the addition of gelatin

Answer 4

stock is from bones
broth is made from meat

http://en.wikipedia.org/wiki/Broth Broth differs from soup stock, in that stock requires bones and water; whilst broth requires the meat instead of bones.[1] Broth is not cooked as long as soup stock and has a milder taste. Broth also contains less gelée, or gelatin because bones are not used. While these definitions are popular they are not universally accepted, and often the terms are used interchangeably (as in "vegetable stock", or a liquid that's been made with both meat and bones served as soup).

Answer 5

Chicken broth is the liquid that is made from the chicken meat and Chicken stock is the liquid made from the chicken bones and organs.

Answer 6

A stock is made from simmering bones, (and aromatic vegetables) and a broth is made from simmering meat, (and aromatic vegetables). A broth has more flavor but a stock has more viscosity due to the collagen, (a protein), from the bones.

Chef Mark

Answer 7

Naming difference. If you don't believe me, buy both and taste them.

Answer 8

same thing