What is the difference between chicken stock and chicken broth?
There is an actual difference. I’ve got my Professional Chef cookbook with me. k here we go. “The major distinction between broths and stocks is that broths are inteded to be served as is, whereas stocks are used in the production of other dishes.” It goes on to say that when making broth, more meat is used than in stock. Stock uses a lot of animal bone and skin, etc. Broth uses more of the good meat without the bones. However bones give stock body because of the gelatin that is removed from the bones. If you refrigerate a stock that has been cooked down at least four hours, it will solidify from the gelatin. I cook my own stock and usually will simmer it for a minimum of four hours. Mine will be concentrated so that it doesn’t take up much space when freezing (I freeze it into ice cubes) and I just add water when I wish to cook with it.
