A Clear Explanation on Chicken Stock vs. Broth

The two terms are used interchangeably for recipes like chicken noodle soup, chicken pot pie, or Golden Chicken Broth With Real Egg Noodles, but chicken stock and chicken broth are not the same thing. Let me repeat myself: stock and broth (whether it b…

The two terms are used interchangeably for recipes like chicken noodle soup, chicken pot pie, or Golden Chicken Broth With Real Egg Noodles, but chicken stock and chicken broth are not the same thing. Let me repeat myself: stock and broth (whether it be chicken or beef) are not the same thing. Okay—but what’s the difference between the two? Chicken stock is made with clean chicken bones, plus mirepoix (carrots, celery, and onions), fresh and dried herbs such as bay leaves and sprigs of thyme, and salt and pepper. The key is that the bones are free of any meat or cartilage. The stock gets its rich flavor and fattiness from the residual cartilage in the bones. Chicken broth, on the other hand, is made with chicken meat (such as a whole chicken), as well as the same mirepoix blend, herbs, and spices.

One of Ina Garten’s most popular recipes—chicken stock—is made with three 5-lb store-bought rotisserie chickens. The name is inaccurate, as this is actually an example of chicken broth, but it’s so delicious (and we love Ina) that we’re not going to complain.

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6 Easy Chicken Broth Substitutes That Will Save Your Dinner

As someone who doesn’t eat most canned (or cubed) stocks and broths—they can be overly salty—and usually is too lazy to make them from scratch, I find myself often cooking without stocks and broth. Or sometimes, I’ve run out of homemade chicken broth o…

As someone who doesn’t eat most canned (or cubed) stocks and broths—they can be overly salty—and usually is too lazy to make them from scratch, I find myself often cooking without stocks and broth. Or sometimes, I’ve run out of homemade chicken broth or store-bought vegetable broth and don’t have time to re-stock before I begin cooking.

You’re probably wondering how in the world that’s possible, since so many recipes use broth and stock. Instead of flavorless food, though, I use simple combinations of water, fresh ingredients, and various add-ins (from kombu and bonito to coffee and beer) to produce flavorful broth substitutes whenever a recipe calls for vegetables, beef, or chicken stock. I get to be more in control of the end result of the dish this way. Paul Bertolli knows what I’m talking about.

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4 Practical Ways to Prepare Your Home for a Pandemic

The Center for Disease Control is currently monitoring the outbreak of coronavirus throughout communities in the United States. For one thing, coronaviruses are actually pretty common—usually manifesting as mild sicknesses, like the common cold. But a …

The Center for Disease Control is currently monitoring the outbreak of coronavirus throughout communities in the United States. For one thing, coronaviruses are actually pretty common—usually manifesting as mild sicknesses, like the common cold. But a novel strain, COVID-19, has been said to cause severe acute respiratory syndrome (symptoms include fever, coughing, and shortness of breath—though the illness has also been reported to cause body aches, sore throat, vomiting, and diarrhea), and can be fatal for those with already compromised immune systems.

Because it is possible to be a carrier of COVID-19 without showing symptoms, it is imperative that we all practice excellent personal and household cleanliness, stay home as much is possible, maintain at least six feet of distance between ourselves and others, and to wear a cloth face covering if you must be around others. There is no vaccine to prevent the disease, and so the best way to prevent and slow the spread of illness is simply to avoid exposure.

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How to Make Bone Broth

Bone broth has been having a bit of a moment. Lauded for its health-giving properties (the jiggly-when-cold, collagen-rich liquid is relatively low in calories, high in protein, and supposedly promotes skin, hair, nail growth), and compatibility with f…

Bone broth has been having a bit of a moment. Lauded for its health-giving properties (the jiggly-when-cold, collagen-rich liquid is relatively low in calories, high in protein, and supposedly promotes skin, hair, nail growth), and compatibility with fat and protein-centric (and carb-avoidant) diets, bone broth has also been a way for curious eaters to practice environmentally-conscious cooking. If our food is indeed only as good as the food it eats, throwing bones fed by grass, local, still-gritty carrots and onions, and local tap water into a large pot, means only concentrated good—for you, for the community, and planet— can emerge.

What's the difference between broth and stock?

Although bone broth has enjoyed recent trendiness, it’s been around for a long, long time—just not by the same name. While “stock” is traditionally made from animal bones—and consequently, has a richer flavor and texture, “broth” is typically made from meat—and so, yields a clearer, more subtle-tasting liquid. Ingredients for stocks are also usually roasted until they take on a bit of color (color = flavor), while broth ingredients are added in raw. “Bone broth” then, is a bit of a misnomer; we’ve come to expect the deep-dark, viscous, collagen-richness of a stock, but enjoy the cozy, tea-like connotations of broth.

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How to Make Vegetable Stock Without a Recipe

We love recipes—but do we always use them? Of course not. Because once you realize you don’t always need a recipe, you’ll make your favorite dishes a lot more often. Here, we show you how to make soups and stews more flavorful with what…

We love recipes—but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often. Here, we show you how to make soups and stews more flavorful with whatever vegetable scraps you have on hand—or the cheapest produce at the market.

If you're not already making your own vegetable stock, you should start now.

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