Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

Skip to content

Bill’s Basic Chicken Broth and Stock Variation

    Chicken Stock
    Bill Wimberly in the army
    Bill Wimberly in the army

    People tend to confuse stock with broth as they are at times interchangeable. The basic differences between the two lies in its properties. Chicken stock contains more gelée than chicken broth, uses a higher ratio of bone to flesh, and is reduced for a longer length of time (twice as long as a broth) to extract the gelée. Broth uses a higher ratio of flesh to bone and is reduced for a much shorter period of time. These are the key factors to consider in determining whether you are making chicken stock or chicken broth. Stock is more concentrated (longer reduction) and may be used for soup by the addition of water. Stock with its abundance of gelatin (containing minerals) is best suited for pan sauces, gravies, stews, and product thickened with roux.

    Chicken broth is usually made with chicken meat and chicken parts, with a high flesh to bone ratio. Whole chicken (stewing hens are best for broth) or assorted parts can be used. Reduction time for chicken broth at sea level is about 3 hours.

    Chicken stock is made mostly of chicken parts that have a very low flesh to bone ratio. Backs, necks and breast bones produce the best stock. To achieve the maximum extraction of gelée from the chicken bones the reduction time is 6 hours. Water, vegetables, herbs, and salt are ingredients that are common to both stock and broth.

    Formulas (recipes) for the casual cook or homemaker are formatted differently than commercial or institutional formulas. Many casual cooks do not follow standard recipes, and this leads to inconsistent results. When I formulate a recipe for a commercial production facility or central kitchen, it is somewhat different than a recipe intended for the casual or recreational cook. Both formulations must be precise and easy to follow, and duplicate. Cost is very important in commercial institutions, and should also be a factor in your home kitchen. But do not skimp when cooking for your family, your goal here is to delight your guest, not make a profit.

    The reader may notice that some of my chicken and stock recipes vary in ratio to bones, meat, herbs, seasonings and water. I submitted a standard recipe for chicken broth on a previous entry, and the above formulas were created for an organic restaurant company that produced institutional stocks and broth, as well as an organic soup line. Please feel free to adjust the formulas to your personal needs and taste. Remember, to have fun, and by all means, be creative.

    For a vegan stock ,Alison Cole recommends Better Than  Boullion. We are looking for a great recipe for one though.

    Chicken Stock

    Basic Chicken Broth and Stock Variation

    Servings: 0

    Ingredients  

    • 3 lbs Chicken Parts or whole chicken (stewing fowl is best) For Stock use 3 lbs of bones instead
    • 1 Small Onion Cut in large pieces
    • 2 Carrots Cut in chunks
    • 1 Celery Stalk include leafy part if available
    • 1 Med Tomato Cut in half
    • 1 Cup Parsley Stems (Optional)
    • 1 Tsp Sea Salt
    • 1/4 Tsp Black Pepper
    • Cold Water To cover ingredients by 2 inches

    Instructions 

    Step One: Cook the broth

    • Combine total ingredients into a stock pot. Place over high heat until it comes to a boil. Reduce heat to a slow simmer. Use a large spoon to remove residue floating on surface. This residue is coagulated protein and will occur at first boil and decrease after you skim it for the first 15 minutes; after skimming, cover with lid and simmer for 3 hours.

    Step Two: Strain broth and de-bone chicken

    • Pour the broth through a large fine strainer or cheese cloth. Save the chicken and de-bone while it is still warm. Discard extracted vegetables. Taste and adjust for salt. Refrigerate broth overnight. You can use the chicken for chicken soup or chicken salad, etc.

    Step Three: De-fat the broth

    • The next day, remove all of the solid fat on the surface of the refrigerated broth with a large spoon.
    • Increase the reduction time to 6 hours.

    Notes

    The vegetables listed in the recipes for both stock and broth are the essential vegetables (2 parts onion, 1 part celery, and 1 part carrot.) Almost any root vegetable can be included such as turnips; fennel root, etc. (clean-out your vegetable crisper.) When making the stock or broth, bear in mind that the vegetables will give up their flavor in 3 hours of reduction; therefore it is not necessary to start your stock pot with the vegetables at the start. They can be added at any point you desire as long as they remain in the pot for the mandatory 3 hours.
    Clear chicken soups can be made from broth and by adding a little water to lighten up the stock, a very satisfactory soup can be made from this as well. Now let’s make some chicken stock/broth that will blow your grandmother’s mind! Are we ready for beef broth/stock???
    Tried this recipe?Let us know how it was!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating