Recipes

[Tinkrbl44]

Since we can't include links, I'll give you the basics ... taken from seriouseats dot com.

The Differences Between Homemade Chicken Stock and Chicken Broth

 But from a classical French perspective, culinary experts agree on a few key distinctions between broth and stock made from scratch. “The very short answer [to their difference] is gelatin,” Farone says. “This is a bit of a hyper-generalization, but in essence, stocks are made from bones, and broths are made from meat.

The Role of Gelatin

When animal bones are cooked in water, connective tissues like the cartilage and tendons release their collagen, which transforms into gelatin. The gelatin turns the liquid viscous and silky, resulting in a wiggly, wobbly mass when chilled. This product would be considered culinary stock. Broth, on the other hand, is classically made by simmering meat without bones, which can give the liquid a “meatier” flavor and aroma, but allows it to stay fluid and light bodied, even when chilled.

I have used the terms broth and stock interchangeably, so this was new information, and thought I'd pass it along.

[Sooner]

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@Tinkrbl44 wrote:

I have used the terms broth and stock interchangeably, so this was new information, and thought I'd pass it along.

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@Tinkrbl44 We buy a lot of rotissery chickens from Sam's and they are so good!  We get two at a time, use some, then take the rest of the meat off and make broth from the carcass and even gelatin that is in the tray the chickens are on.  It is SOOOOOO good.  So it's stock! 

[ciao_bella]

I think stock is also lower in sodium than broth. The reason being with stock you generally add seasonings.  I believe it's probably best to use low or reduced sodium stock or broth and add the amount of salt yourself.  

[We rescue cats]

Great info, THANKS!

[RespectLife]

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@ciao_bella wrote:

I think stock is also lower in sodium than broth. The reason being with stock you generally add seasonings.  I believe it's probably best to use low or reduced sodium stock or broth and add the amount of salt yourself.  

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I agree.

Wegman's Chicken stock is Significantly lower in sodium  than

Swanson's low sodium chicken Broth~

[Tinkrbl44]

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@ciao_bella wrote:

I think stock is also lower in sodium than broth. The reason being with stock you generally add seasonings.  I believe it's probably best to use low or reduced sodium stock or broth and add the amount of salt yourself.  

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@ciao_bella 

ITA.  I always go low sodium because .... obviously ..... you can't UN-salt a dish. 

[Enufstuff]

@Sooner   That is exactly what I have been doing. I buy two at a time or even when I buy one at a time, we use some of the chicken and if I'm not making soup right away, I freeze them.

  I use two when I want to make soup.

[Carmie]

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@Tinkrbl44 wrote:

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@ciao_bella wrote:

I think stock is also lower in sodium than broth. The reason being with stock you generally add seasonings.  I believe it's probably best to use low or reduced sodium stock or broth and add the amount of salt yourself.  

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@ciao_bella 

ITA.  I always go low sodium because .... obviously ..... you can't UN-salt a dish. 

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Actually you can...sometimes.

If you over salted a dish that has liquid, like soup, you can add raw potatoes cut up and cook them. The potatoes will draw the salt into them.  

Once they are soft, just remove the potatoes and your soup or whatever is less salty.

[Carmie]

I always make my own stock with whole chickens.  This weekend, I cooked a huge batch with one whole chicken and four whole breasts.

I used half of it to make Chicken n dumplings or chicken pot pie ( depending where you live) I froze the rest to make Italian wedding soup for Christmas and had so much chicken that I made a batch of chicken salad.

I never buy chicken stock, but I do occasionally buy beef stock.  I use it in recipes where I only need a cup or two like for cottage pie.  This weekend I used store bought beef stock to make hamburger vegetable soup in a hurry.

Beef bones are so expensive.  If I see them on sale, I'll buy, make stock and freeze it, but lately I haven't found any on sale.

I don't make or buy broth....no flavor.  You need bones.

[Sooner]

@Carmie   We use beef broth in the box often when we use ground turkey (the lowest fat white meat one) for chili or taco meat.