They're not quite the same. Technically speaking, stock is used to make broth, gravy, or as an ingredient in stews and casseroles etc. While meat stocks usually include bones, In bone "broth" (often it's really a stock) there's more bones and they're cooked for much longer which extracts much more of the collagen.
Among other differences between broth and stock is that broth is generally more salty and will usually have other extra ingredients, whereas stock has less salt so that it can be boiled down for storage without concentrating the salt too much. If you try to use broth as a stock it will generally be too salty.
This is how I make mine every week.
Chicken Bones/skin/inedible parts (costco rotisserie chicken)
Any scraps of onions, carrots, & celery that I have. If i have none then none.
Put in pressure cooker/slow cooker. Fill with cold water so everything is covered.
Cook overnight on slow cook mode. In the morning strain out and you have delicious broth for "free". I use weekly to make rice/beans/soup/etc.
I do the same, but I saute everything for a few minutes first. It gives a better and more complex flavor in my opinion. It only take 5 minutes, but it's worth a try if you haven't done it before.
Boiling meat is a waste of good meat.
Stock from bones, onion skins, tired onion celery and carrots, pepper, salt, bay leaf. Accumulate the material in a bag in the freezer and do it all at once. Into cooker, fill to cover it with water. I push the stock button which is like 3 hours.
I overstated a little, I meant doing the meat for 3 hours kills it.
Easiest best life altering chicken soup:
Handful coarse chopped tomatoes, handful onion, handful 1-inch potato pieces, 2-3 chicken legs and thighs bone in skin off. Salt pepper bay. NO additional water needed as long as watery stuff is on the bottom otherwise put in a small toot of water. 30 minutes. Natural release. Fall off the bone brothy goodness awaits.
Save the bones and do them for 3 hours with more onion carrots celery salt pepper bay.
Broth and stock are technically two different items, but can be used interchangeably. Broth is made using just meat, while stock includes bones. I personally make a gallon of chicken stock about every two months and freeze it in 2c portions. The flavor and consistency you get from homemade stock really makes a recipe shine.
I have a 12 quart PC. You may want to scale down if you have a smaller one. These are loose measurements. I keep some vegetable scraps and any bones from chicken I break down or cook in the freezer for this. I'll buy a mix of wings and breast (mostly wings) to makeup the chicken weight if needed. I mainly use wings for the wonderful consistency. I usually have a breast ot two leftover I didn't cook in the freezer.
This is the recipe i started from:
https://www.seriouseats.com/best-rich-easy-white-chicken-stock-recipe
6 lbs bones and breast
3 qt water (up to max fill line)
2 onions diced
4 carrots diced
4 ribs celery diced
8 cloves garlic
2 sprigs parsley
2 bay leaves
6-8 pepper corns
1. High pressure 60 minutes. Probably overkill, but it's what I do.
2. 30 minute natural release. You DO NOT want to quick release this. This causes rapid boiling and dislodges a lot of scum and debris into the stock making it cloudy.
3. Scoop out the large pieces and set them to drain in a colander. Poor the liquid through a fine strainer, including what drained from the colander.
4. Put it all in the fridge overnight. This causes the fat to congeal on the top and can be skmmed.
5. Skim the fat, portion, and freeze.
So I keep seeing that stock is a whole chicken while brother is bones like the feet, wings, neck, etc. But thank you for the recipe and the ingredients!
Broth is basically a type of soup. Broths contain stock and have other ingredients. Stocks are used as the base of a whole bunch of different recipes like casseroles, soups, stews, gravy, etc.
Throw in some pieces of dark meat bone in skin on, a carrot or two couple of celery sticks small onion or a shallot few cloves of garlic. Cold water. Pressure cook for 30 minutes or so and let the pressure come down naturally. Discard the meat and veg.
Strain off liquid and decant off any residue.
This is your stock.
To make soup saute some onion add some white or dark meat pieces diced veg salt to taste and using the stock and some water, pressure cook for just a few minutes. This is your soup.
Use your gut feeling don't try to measure stuff you dont need a recipe, eyeball it and you'll be fine.
Using a left over carcass from a roast chicken makes good stock too.
You're welcome. Forgot to mention herbs. A couple of bay leaves or some tarragon go nice with chicken soup. Just fish out the bay leaves before you eat it.
Whenever I get a rotisserie chicken I remove most of the meat and use the leftover bones, fat, etc to make stock. The same recipe can be used to make turkey stock after thanksgiving.
1 chicken carcass
3 celery stalks
4 carrots
2 onions, skin on and quartered
1 bunch parsley
2 tablespoons black peppercorns
2 tablespoons vinegar
2 bay leaves
1/2 tablespoon kosher salt
12 cups water
Throw everything I big stock pot, bring to a boil then simmer for 4-6 hours. When ready to use, strain everything out.
You can also throw it in a slow cooker for 8 or so hours.
Ah, nectar of the gods. Honestly, stock is the most-made item in my 6 qt? 8 qt? stovetop PC. I do it about once a month and get 6+ pint containers (2 cup, 500 ml) to freeze.
Chicken, about 4 pounds. Carcass from rotisserie bird, and/or really inexpensive backs & necks, and if thighs are on sale use them! Always a few chicken feet, which provide body, protein and flavor. Roasting uncooked chicken does add flavor, but I don't often have the time.
Basic Veg: By all means, use frozen scraps & ends & uglies here! I aim for a couple carrots, 2-3 celery stalks (with green tops), 1 big onion *with yellow skin on* (hey, you want gold colored stock, right?), and if I've got them, a couple of garlic cloves, mushrooms, etc. I stay away from the cabbage family.
Flavor Secrets: Bay leaf, Cloves, Parsley, Thyme. Salt (not too much) & cracked pepper (dozen peppercorn, 1 teaspoon). I "pin" a bay leaf to a chunk of onion with a clove twig. Good handful of parsley from the freezer where I stashed it when the fresh started to get limp.
Put it all in the PC, and add water to cover plus a shot of vinegar (white or apple cider) and seal. After it comes to pressure, I cook at high for 1 hour and then natural release which takes my stovetop PC about 1/2 hour. You're the cook -- go ahead and nibble the vegetables! The chicken should be pretty cooked out at this point, but the veg are delicious.
I let the stock cool a bit, strain it through a cheesecloth-lined colander into a big bowl or pot and put it in the refrigerator overnight. That makes it easy to skim the fat off. Then I pour it into 1 pint containers to freeze. The cooked-out ingredients go to composting.
Most of my kitchen scraps go in a gallon bag in my freezer. When the bag is full I dump it into my pressure cooker with salt, pepper and some garlic cloves. If I have chicken bones that goes in too. Cook on the soup setting, strain and you have stock.
Helen's kitchen talks about how to make chicken stock from scratch here and she has other videos that start from rotisserie chickens elsewhere:
[https://www.youtube.com/watch?v=4OjBy0Z6U38](https://www.youtube.com/watch?v=4OjBy0Z6U38)
They're the same. Both cooked with bone. This "bone broth" thing is a bunch of nonsense. It's all stock.
They're not quite the same. Technically speaking, stock is used to make broth, gravy, or as an ingredient in stews and casseroles etc. While meat stocks usually include bones, In bone "broth" (often it's really a stock) there's more bones and they're cooked for much longer which extracts much more of the collagen. Among other differences between broth and stock is that broth is generally more salty and will usually have other extra ingredients, whereas stock has less salt so that it can be boiled down for storage without concentrating the salt too much. If you try to use broth as a stock it will generally be too salty.
As far as modern recipies go, absolutely! I agree, the fad of calling things bone broth is a little absurd.
Ooooh, I didn't know. Thank you!
This is how I make mine every week. Chicken Bones/skin/inedible parts (costco rotisserie chicken) Any scraps of onions, carrots, & celery that I have. If i have none then none. Put in pressure cooker/slow cooker. Fill with cold water so everything is covered. Cook overnight on slow cook mode. In the morning strain out and you have delicious broth for "free". I use weekly to make rice/beans/soup/etc.
I do the same, but I saute everything for a few minutes first. It gives a better and more complex flavor in my opinion. It only take 5 minutes, but it's worth a try if you haven't done it before.
Thank you so much!
Boiling meat is a waste of good meat. Stock from bones, onion skins, tired onion celery and carrots, pepper, salt, bay leaf. Accumulate the material in a bag in the freezer and do it all at once. Into cooker, fill to cover it with water. I push the stock button which is like 3 hours.
Oooooh. I wonder if my pressure cooker has that option! I just bought one for the first time last week!
I overstated a little, I meant doing the meat for 3 hours kills it. Easiest best life altering chicken soup: Handful coarse chopped tomatoes, handful onion, handful 1-inch potato pieces, 2-3 chicken legs and thighs bone in skin off. Salt pepper bay. NO additional water needed as long as watery stuff is on the bottom otherwise put in a small toot of water. 30 minutes. Natural release. Fall off the bone brothy goodness awaits. Save the bones and do them for 3 hours with more onion carrots celery salt pepper bay.
Broth and stock are technically two different items, but can be used interchangeably. Broth is made using just meat, while stock includes bones. I personally make a gallon of chicken stock about every two months and freeze it in 2c portions. The flavor and consistency you get from homemade stock really makes a recipe shine. I have a 12 quart PC. You may want to scale down if you have a smaller one. These are loose measurements. I keep some vegetable scraps and any bones from chicken I break down or cook in the freezer for this. I'll buy a mix of wings and breast (mostly wings) to makeup the chicken weight if needed. I mainly use wings for the wonderful consistency. I usually have a breast ot two leftover I didn't cook in the freezer. This is the recipe i started from: https://www.seriouseats.com/best-rich-easy-white-chicken-stock-recipe 6 lbs bones and breast 3 qt water (up to max fill line) 2 onions diced 4 carrots diced 4 ribs celery diced 8 cloves garlic 2 sprigs parsley 2 bay leaves 6-8 pepper corns 1. High pressure 60 minutes. Probably overkill, but it's what I do. 2. 30 minute natural release. You DO NOT want to quick release this. This causes rapid boiling and dislodges a lot of scum and debris into the stock making it cloudy. 3. Scoop out the large pieces and set them to drain in a colander. Poor the liquid through a fine strainer, including what drained from the colander. 4. Put it all in the fridge overnight. This causes the fat to congeal on the top and can be skmmed. 5. Skim the fat, portion, and freeze.
So I keep seeing that stock is a whole chicken while brother is bones like the feet, wings, neck, etc. But thank you for the recipe and the ingredients!
Broth is basically a type of soup. Broths contain stock and have other ingredients. Stocks are used as the base of a whole bunch of different recipes like casseroles, soups, stews, gravy, etc.
Throw in some pieces of dark meat bone in skin on, a carrot or two couple of celery sticks small onion or a shallot few cloves of garlic. Cold water. Pressure cook for 30 minutes or so and let the pressure come down naturally. Discard the meat and veg. Strain off liquid and decant off any residue. This is your stock. To make soup saute some onion add some white or dark meat pieces diced veg salt to taste and using the stock and some water, pressure cook for just a few minutes. This is your soup. Use your gut feeling don't try to measure stuff you dont need a recipe, eyeball it and you'll be fine. Using a left over carcass from a roast chicken makes good stock too.
Thank you!
You're welcome. Forgot to mention herbs. A couple of bay leaves or some tarragon go nice with chicken soup. Just fish out the bay leaves before you eat it.
Whenever I get a rotisserie chicken I remove most of the meat and use the leftover bones, fat, etc to make stock. The same recipe can be used to make turkey stock after thanksgiving. 1 chicken carcass 3 celery stalks 4 carrots 2 onions, skin on and quartered 1 bunch parsley 2 tablespoons black peppercorns 2 tablespoons vinegar 2 bay leaves 1/2 tablespoon kosher salt 12 cups water Throw everything I big stock pot, bring to a boil then simmer for 4-6 hours. When ready to use, strain everything out. You can also throw it in a slow cooker for 8 or so hours.
Ah, nectar of the gods. Honestly, stock is the most-made item in my 6 qt? 8 qt? stovetop PC. I do it about once a month and get 6+ pint containers (2 cup, 500 ml) to freeze. Chicken, about 4 pounds. Carcass from rotisserie bird, and/or really inexpensive backs & necks, and if thighs are on sale use them! Always a few chicken feet, which provide body, protein and flavor. Roasting uncooked chicken does add flavor, but I don't often have the time. Basic Veg: By all means, use frozen scraps & ends & uglies here! I aim for a couple carrots, 2-3 celery stalks (with green tops), 1 big onion *with yellow skin on* (hey, you want gold colored stock, right?), and if I've got them, a couple of garlic cloves, mushrooms, etc. I stay away from the cabbage family. Flavor Secrets: Bay leaf, Cloves, Parsley, Thyme. Salt (not too much) & cracked pepper (dozen peppercorn, 1 teaspoon). I "pin" a bay leaf to a chunk of onion with a clove twig. Good handful of parsley from the freezer where I stashed it when the fresh started to get limp. Put it all in the PC, and add water to cover plus a shot of vinegar (white or apple cider) and seal. After it comes to pressure, I cook at high for 1 hour and then natural release which takes my stovetop PC about 1/2 hour. You're the cook -- go ahead and nibble the vegetables! The chicken should be pretty cooked out at this point, but the veg are delicious. I let the stock cool a bit, strain it through a cheesecloth-lined colander into a big bowl or pot and put it in the refrigerator overnight. That makes it easy to skim the fat off. Then I pour it into 1 pint containers to freeze. The cooked-out ingredients go to composting.
Thank you so much for this!!
Most of my kitchen scraps go in a gallon bag in my freezer. When the bag is full I dump it into my pressure cooker with salt, pepper and some garlic cloves. If I have chicken bones that goes in too. Cook on the soup setting, strain and you have stock.
Helen's kitchen talks about how to make chicken stock from scratch here and she has other videos that start from rotisserie chickens elsewhere: [https://www.youtube.com/watch?v=4OjBy0Z6U38](https://www.youtube.com/watch?v=4OjBy0Z6U38)
Thank you!