Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones. Canned low-sodium chicken broth is the busy home-cooks best friend. If youve got an extra few minutes, enhance its flavor by adding any combination of the following and simmering for as long as you can: carrots, onions, leeks, celery, fennel, parsley, bay leaf, black peppercorns, or garlic. Thatll help the flavor tremendously. Enriching store-bought broth still wont give you the full stock experience, but unless youre making something like chicken noodle soup, where you really do want the stocky mouth feel, its a great timesaver. Read more at: foodnetwork/recipes/articles/chicken-stock-vs-chicken-broth.html?oc=linkback
Posted on: Sun, 26 Oct 2014 19:08:59 +0000
Trending Topics
Recently Viewed Topics
© 2015