Chicken Stock vs Chicken Broth – Are they the same?
If you look on any supermarket shelf in the soup aisle, you will surely find a variety of chicken stock and chicken broths. There are a lot of choices and it can be confusing trying to determine whether stock or broth is better. But is chicken stock the same as chicken broth? And when should you use chicken stock versus chicken broth?
Chicken Stock = Chicken and Water
If you want to be technical, chicken stock should contain nothing but chicken and water. The way to make chicken stock is to put a whole chicken, or chicken parts, into a stock pot with plenty of water and let it simmer away for several hours to create a densely concentrated chicken-flavored liquid.
Chicken Broth = Chicken and Water + Veggies and Seasonings
Chicken broth, on the other hand, would be different because it depends on seasonings and often the addition of vegetables such as carrots, celery, leeks and onions to give it more of a “soup” flavor.
However, the lines between chicken stock and chicken broth have been blurred over the years, and for most people they are interchangeable. Many cookbook authors use the term stock for a broth. I think this is partly because “stock” sounds more impressive and professional than “broth.” And, most chicken stocks you’ll find on your grocers’ shelves are broths, made with vegetables and seasonings.
So, the good news is that you can use chicken stock and chicken stock in the same way. If a recipe calls for broth and you have some ready-made stock, by all means use it and vice versa.