Chef Explains the Difference Between Stock and Broth

If you’re a follower of popular foodie blogs, then you may have noticed the resurgence of the mystifying “bone stock.” Even though the name of this cooking staple has a gruesome ring to it, don’t immediately count this ingredient out! It is flavorful, cheaper, and healthier than canned broth. Here’s how to make rich and delicious bone stock at home!

Our guide through everything chicken-stock-related is Thomas Joseph, a professional chef and contributor for Let’s just say that this guy cares a lot about creating quality dishes.

The chef starts out by laying out the basics. For this recipe, you will need a good amount of uncooked chicken. Joseph says that the most cost-effective way to make the stock is by first asking your butcher if you could have the chicken parts that are usually thrown out, like backbones and necks.

So, why exactly are we collecting bones to make a stock? Our host explains that the difference between broths and stocks has to do with the amount of meat present. The rule of thumb is that broths are made with meat and stocks are made with bones.

According to The Kitchn, stocks generally require less seasoning, which means that less salt and flavorings are added in the cooking process. Definitely a good thing for people who are watching their sodium intake!

In order to get started on this stock, you will need to add your chicken bones to a pan and then drizzle some oil over them. Next, you will throw them in an oven that’s heated to 400 degrees Fahrenheit. Give it 40 to 45 minutes for cooking time.

After your chicken parts are fully cooked, take about a tablespoon of tomato paste, and spread it onto the meat using a pastry brush.

Once the chicken is full coated, take a couple of celery stalks, carrots, and onions, and place them in the pan. This step will add some essential natural flavoring to the bone stock. Place the pan back into the 400-degree oven for another 40 to 45 minutes, or until both the chicken and vegetables attain a dark brown hue.

Next, take your bones and cooked veggies and transfer them to a large stock pot. You should notice that there will be quite a bit of caramelized bits at the bottom of your pan. You don’t want to wipe those precious pieces up! Instead, loosen them with a cup of water or red wine, then pour them into your pot.

Once all of your pan ingredients are transferred, top off the pot with three quarts of water, some peppercorn, and a fresh bay leaf. Proceed by bringing the concoction to a boil, then to a simmer. Allow the stock to sit at this low heat for one-and-a-half to two-and-a-half hours.

During the cooking process, be sure to skim off any impurities to ensure that the liquid boils down properly. When finished, remove the large pieces of bone and veggies with a slotted spoon.

Check out the difference between store-bought chicken broth and Joseph’s recipe for the stock. The rich color and flavor will add some serious sophistication to your favorite dish.

Watch the video below for even more insight on making this useful chicken bone broth.

What do you think about Joseph’s recipe? Are you a broth lover or a stock lover? Do you have a special stock recipe that you would like to share? Tell us all about your thoughts and experiences in the comments section below!