Ingredient of the Week, March 20th, Chicken Broth
Chicken broth or chicken stock. Although there is a difference, most of the time, most home cooks use the terms interchangeably. Etymologically, stock is simply something one keeps a stock of for use. Nowadays usually conveniently conjured up by adding water to a commercial preparation ( the more refined-sounding bouillon cube, which dates from the 1930s), stock is traditionaly the product of a pot kept constantly simmering on the stove, to which odds and ends of meat, bones vegetables, etc. are added . What is the difference between chicken stock and chicken broth?
Chicken stock tends to be made more from bones or bony chicken pieces (backs & necks), 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-cook's best friend. If you've 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. That'll help the flavor tremendously.
Enriching store-bought broth still won't give you the full stock experience, but unless you're making something like chicken noodle soup, where you really do want the stocky mouth feel, it's a great timesaver.
How do you use it and what do you call it? Please give us your favorite recipes.