This essential chicken Broth recipe adds depth and herby qualities to any stew or soup
- 2 chicken breast pieces
- 1 carrot, cut into chunks
- 1 onion, skin on, cut into quarters
- 1 stick of celery, cut into chunks
- 1 garlic clove, smashed
- bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string
- 5 peppercorns
- 1 clove
Instruction to Cook the Broth
- Mix all the ingredients along with salt and water in a large pot and bring to a boil over medium-high heat
- Reduce heat and simmer the mixture until the chicken is nicely cooked; keep the pot partially covered.Keep skimming the foam from the surface as it builds up.
- Strain the broth into a large bowl. Mash the vegetables and extract most of the fluids from it.
Is chicken Broth and chicken Stock the same
Chicken broth and chicken stock are different in terms of the actual ingredients, their thickness, and their intended purpose
Chicken stock typically is made from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a richer flavor due to the gelatin released by long-simmering bones.
What Is Chicken Stock?
Stock is a thick liquid made from a combination of animal bones (which are often roasted first to create more rich flavor); mix of Vegetables and few spices simmered in water. Once cooked it should have a viscous, gelatin-like quality that comes from the collagen from the bones and joints.
Stock is typically unseasoned and makes for a good base for gravy, rich sauces, and soups.
What Is Chicken Broth?
Broth os made of animal meat, mix of vegetables and spices simmered in water. Unlike stock, which is cooked for a medium length of time, broth is only cooked for a short amount of time. Broth tastes good on its own and is used as a base for all kinds of soup and stews.