Have you ever wondered what the difference is between broth and stock? Me too! To be completely honest, I have always used them interchangeably, knowing that they must be different on some level. But, I haven’t had any catastrophes yet, so I figured there’d be no harm in continuing my old ways.
However, when I decided to make my own stock (or is it broth?) and share with you, I thought I should actually do a little research. Turns out, there is a slight difference. Stocks are generally made with the bones and trimmings, while broth is made with the meat as well. Stocks simmer for much longer and are said to have a deeper, richer flavor because of the gelatin released from the long simmering bones. While they are technically different, they are quite similar. I say, keep on substituting stock for broth, or broth for stock. Who cares?! 😛 Just don’t ask me the difference between vegetable stock and broth!
So, what did I make? I made a stock. I had roasted a chicken (rustic roasted chicken) the day before and wanted to make good use of the leftovers, even the bones – I hate wasting! Don’t get too hung up on the vegetables or herbs in this recipe – use what you have on hand. It’ll be delicious no matter what. The stock will be good for about a week in your refrigerator, but if you aren’t going to use it up right away, go ahead and freeze it. I like to use my ice-cube trays for that. Now you’ve got yourself a wonderful base for a soup or stew. I made chicken tortilla soup and will be sharing that later this week! (And yes, that’s my cat in the top right corner – just checking things out!)
Homemade Chicken Stock
Source: Pigzilla Original
Servings: Makes about 6 cups
Ingredients:
bony chicken pieces (and trimmings if you have them)
4 celery stalks, halved
4 carrots, halved
1 medium onion, quartered
2 bay leaves
10-15 peppercorns
8 cups water
Directions:
1. Place all ingredients in large pot and cover with water. Bring to a boil, then reduce heat and simmer for 2 hours. Remove from heat and refrigerate for at least 1 hour, but can be overnight. Skim fat from top and use as desired.
