Broth vs stock

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The terms chicken stock and broth appear to have become synonymous ÄÄ how many recipes call for "homemade chicken stock or canned chicken broth"? Yet although broth and stock share common ingredients ÄÄ chicken of some sort, onions, carrots, celery, and a bouquet garni (thyme, bay leaf, and parsley sprigs) ÄÄ the similarities end there.

Broth is made with a whole chicken or chicken parts and simmered until the chicken is done. The chicken is then pulled from the pot and later either joins the vegetables in the soup or is used in a salad or casserole. Stock, however, is made from chicken bones, which along with the vegetables, give their life to the stock, simmering in the liquid for hours. The differences in taste cannot be overstated.

Cook's Illustrated Charter Issue Submitted By DIANE LAZARUS On 12-23-94

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