Chicken Stock vs Broth

Chicken Stock and Chicken Broth are not the same thing, although the process of extracting the flavors is exactly the same. Stock consists of meat, bone in, plus additional chicken bones if you can get them from your butcher, as well as vegetables to produce a rich flavor and a depth of texture that is not found in Chicken Broth.

Chicken Broth is made with meaty chicken and vegetables and yields a thinner product, tasty but without the deep richness of a stock.
A good quality Store Bought Broth can be used for most things, which is a time saver.

There is a another alternative to plain, store bought broth which we frequently use and that is a Fortified Broth which you make as you poach chicken breasts.

Now you have a good idea of the difference. So, what are we waiting for?
Let's Get Cooking!

Rough Chop in Chunks:
2 Onions, 1 red and 1 white
6 Carrots
4 Stalks of Celery, leaves included, if possible
4 Cloves of Garlic

3 Chickens, cut up (your butcher may do it for you)

In a large soup pan, cover the chicken with cold water and add:
the Vegetable Chunks.
3 tsp Kosher Salt
1 tsp Pepper, freshly ground (or whole peppercorns)
5 Whole Cloves

Bring the pot to a boil and then turn the heat down to a steady simmer for 4-6 hours (there is no "set time", the Chicken Stock flavors just develop a little more the longer it simmers.) As the liquid reduces add hot water to replenish it, as needed.

When the cooking time is complete, turn off the heat and carefully strain the stock into a large bowl.

Most chefs discard all of the solids, however we prefer to pick through it first for the little tidbits of meat which we finely mince and use for a Chix Salad Sandwich or Panini.

The final step is to strain it through a mesh strainer covered with cheese cloth. And, now you have 4-6 quarts of a deep flavored stock. After it is refrigerated you will notice that there is a rich layer of gel (it melts when heated)adding a delicious consistency to your soups and gravies. The fat settled on the top can be lifted off and used in white sauces/gravies. When you start your soups and sauces with freshly made Chicken Stock your family and friends will agree that
YOU are the Everyday Gourmet!
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