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What Is Better For You Chicken Stock Or Broth?

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And since most recipes will be successful with broth or stock, which is better when you’re making chicken soup? If health is a concern, then there are a couple simple ways to compare them. The simple explanation: Bones are used to make stock, while broth uses primarily meat for flavoring.

It often includes vegetables (or mirepoix) and most of the time includes the bones (e.g., beef bones or chicken bones) as well. Because stock isn’t left to boil for more than a few hours, as with broth it normally doesn’t turn gelatinous. Seasoned cooks make stock specifically as a base for soups, for tasty stews, and for savory gravies and sauces.

Bone broth can be used that way as well but is most often sipped solo specifically for its gut-healing, collagen-building, and nutrient-dense effects. In fact, one 2017 investigation published in the Journal of Renal Nutrition compared chicken soup made with bone broth to chicken soup made with regular broth.

Chicken broth is a flavorful liquid made by simmering chicken meat along with aromatics and seasonings. One consideration with making chicken broth is the fact that the cook must balance the desire to extract flavor from the chicken with the fact that extended simmering causes the chicken itself to become tough and grainy.

Is Chicken Stock the Same As Chicken Broth?

Technically, no. Chicken broth and chicken stock are different in terms of the actual ingredients, their thickness, and their intended purpose. Chicken stock is typically quite thick and gelatinous and is made with animal bones (like chicken, beef, even fish) and left unseasoned (that means no salt).

Stock is a thick liquid made from a combination of animal bones (which are often roasted first to create more rich flavor); mirepoix (a classic combo of onions, carrots, and celery); and aromatics (like peppercorns, parsley stems, and bay leaves) simmered in water for about 4 to 6 hours.

Broth includes animal meat, and potentially some animal bones, mirepoix, and aromatics simmered in water. Unlike stock, which is cooked for a medium length of time, broth is only cooked for a short amount of time (roughly 45 minutes to 2 hours). It is then strained and seasoned (another big distinction between the two).

Yes—if you’re in a hurry at the market and can’t remember whether the recipe called for stock or broth, they will both do the trick whether you’re making soup, stock, gravy, or a flavorful pot of rice or grains.

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