In the home of the average American cook, broth and stock are used the same way and can be found on aisle 7. Or maybeeeeeeee aisle 6 .
At a "needed to know to pass tests" point of my life I learned the following:
Stock- a base to make soup that is made from meat trimmings,water and mirepoix in Euro cookery. It is rarely seasoned in modern cooking styles and is generally taste like dishwater.
Broth- a stock that has been seasoned with actual meat and/or vegetables added to it during the cooking process. This makes it richer in taste and it can be eaten on it's own as a soup.
Consomme- a higher ratio of bones to water base is used in the making of it's stock. Then a higher ratio of meat to water base is used whilst simmering than in a regular soup as well as it is often further clarified/skimmed to remove most if not all the fat. The final result is a much much richer broth that often stands alone with nothing more than vegetable or herb garnishes.
It's alllll a bit more complex than I've written but that's the gist of the differences.
HTH and makes sense!
To put it outta it's misery............the average American recipe will use the terms broth and stock interchangeably and you can use that RR or College Inn orrrrrrr Swason's without fear you've the wrong product. Errrrr but but by all things holy puhleese step away from the bullion cubes which are often just a ton of salt masquerading as taste. that's my opinion and we all know what opinions are worth .
GizmosMom wrote: I didn't know the answer to this either so I asked my husband, who is a chef (Culinary Institue of America, Hyde Park, Class of 1976).
"Chicken stock is made from bones and chicken broth is made from (mostly) meat. You would add vegetables to broth to make soup."
(He is a man of few words)
Quick, fast and to the point!
He must have been one of the first grads at the new locale. I went there a few years after but just for refresher courses since I'm a "Cornell Woman" through and through.
You folks may find this amusing. I buy chiken in the 10# bag @ $.75#. I trim it out and cook it down to a thick "broth". Rendered chicken fat goes to making great french fried potatoes. I boil it down where I can recover the meat, knuckles, etc. for the dogs. I have all the great broth that I will not discard so I ad onions, carrots, cerery, noodles etc. and make chicken soup of which my BIL would kill for. He so likes my chicken soup he brings me Bud 18 Paks for a thank you. How how good can making dog food get.??
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I make my own stock from the wings, neck, back,legs,and the part that went over the fence last. I usually put celery, onion, garlic or whatever is avaliable in the pot with a lot of water and cook until the meat is just ready to fall off the bones. I take the meat off the bones and use the good stuff to make Purlow (chicken and rice),give the rest to the dogs. I strain the stock and freeze it in plastic bags to make soup later. I keep lots of cans of low-fat, low sodium broth at home and in the TT and use it like water for cooking most everything. I make a lot of soup so good stock is important. lizzie
I'm sorry. I can't see a product of boiling chicken parts in to a discuestion . You boil chicken, you get broth. . What can be the controversy? ... IMO..
Since I'm in the process of making chicken pork broth (Yes. Broth not stock ) as I type.....I'm somewhat amused. Makes for luverly Asian and as I've recently been informed, Mexican soups.
I never throw away a chicken carcsss. Into the freezer it goes, until I feel like sticking it in the pressure cooker with any veggies, I need to get used up. I add a few pepper corns, some stems of parsley, thyme and a bay leaf and give it the 35 minute pressure treatmeant. There I have what I call a tasty broth.
Sometimes I throw the carcass in a roasting pan with the onion, carrot and celery and let them get a little roastiness to them. I throw this in the pressure cooker with the other aromatics and water and pressure cook for about 35 minutes. The resulting liquid in a richer golden color, so I call it stock.
So broth is all the ingredients just thrown in the pot, and stock has part of the ingredients roasted first, then thrown into the pot.
I use the broth for all kinds of recipes and cooking rice. I use the stock for soups and things that I want the chicken flavor to be the key player.
lizzie wrote: I make my own stock from the wings, neck, back,legs,and the part that went over the fence last. I usually put celery, onion, garlic or whatever is avaliable in the pot with a lot of water and cook until the meat is just ready to fall off the bones. I take the meat off the bones and use the good stuff to make Purlow (chicken and rice),give the rest to the dogs. I strain the stock and freeze it in plastic bags to make soup later. I keep lots of cans of low-fat, low sodium broth at home and in the TT and use it like water for cooking most everything. I make a lot of soup so good stock is important. lizzie
Based on your ingredient list I am quite sure your stock is yummy. Should you ever find yourself near a Latino or Asian market, you might want to venture out of your comfort zone and add chicken feet to your stock. The feet give great mouth feel due to having more.........collagen than any other chicken part. I just put a chicken stock into the fridge to chill and it ALREADY looks like warm homemade jelly before it's gotten cold. I'm sure it's due to the fact that half the trimmings I used this time were the feet.
GizmosMom wrote: I didn't know the answer to this either so I asked my husband, who is a chef (Culinary Institue of America, Hyde Park, Class of 1976).
"Chicken stock is made from bones and chicken broth is made from (mostly) meat. You would add vegetables to broth to make soup."
(He is a man of few words)
Quick, fast and to the point!
He must have been one of the first grads at the new locale. I went there a few years after but just for refresher courses since I'm a "Cornell Woman" through and through.
Cornell Cooperative Extension or Cornell University? Seeing that we've been talking about soup, I was thinking Cornell Cooperative Extension. But then they are basically the same also.
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. I went there a few years after but just for refresher courses since I'm a "Cornell Woman" through and through.
