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Broth?

p
Pantha Nov 29, 2008 07:14 AM

Hya. I'm new. I have seen several U.S. recipes that call for chicken broth. I have also seen videos using the same. It looks like stock. Is It? Thanks

  1. zuriga1 Nov 29, 2008 08:24 AM

    Welcome Pantha. Yes, chicken stock and chicken broth are the same thing. Luckily for Americans, one can buy a large carton of good stock for a very cheap price (if you don't want to make your own). Unfortunately, it's more expensive here in the UK.

    6 Replies
    1. re: zuriga1
      p
      Pantha Nov 29, 2008 10:43 AM

      Thank you very much for that.

      1. re: zuriga1
        Lina Nov 30, 2008 10:56 PM

        I've actually found it much harder to find stock/broth in the London and Dublin. Waitrose has it, but haven't found it anywhere else. Never found it once in Dublin.

        1. re: Lina
          zuriga1 Dec 1, 2008 12:16 AM

          It *is* hard to find. I either make my own or use the Marigold powdered stuff that's sold all over - it's from Switzerland and works well enough. Knorr now has small containers (6 in a box?) that are handy but I find them very salty.

          1. re: zuriga1
            greedygirl Dec 1, 2008 04:08 AM

            They're OK if you use one per litre, rather than for the recommended 500mls. But yes, quite salty.

            1. re: greedygirl
              d
              DollyDagger Dec 1, 2008 04:12 AM

              Are these containers the new Stock Pots? I've yet to try this because we've been using their Simply Stock pouches for years and found them less salty than cubes and powders etc, not to mention quicker and easier to use.

              Waitrose own-brand stock pouches (chicken, fish and beef) are also good.

              I've seen stock pouches, jars of the stuff, and all the related cubes and powders in most large supermarkets - is this not what people are looking for?

              1. re: greedygirl
                zuriga1 Dec 1, 2008 07:47 AM

                One learns from experience. :-) They were on sale a few weeks ago at my Sainsbury's, so I gave the little pots a try. They do have a nice taste,

        2. t
          Theresa Dec 1, 2008 01:38 AM

          I always think of broth as being more of a soup (albeit a thin one) than a stock ...

          1 Reply
          1. re: Theresa
            n
            nerdgirl72 Dec 1, 2008 03:12 AM

            I'm not American so can't comment how this would compare to the stock/broth you are used to, but can recommend Marks and Spencers jars of stock concentrate. The chicken one has a very slight tomato tang to it, so I tend to make up stock using half this and half Marigold powder mentioned above.

          2. PhilD Dec 1, 2008 08:37 AM

            I am going to disagree with the other posters. A broth and a stock are quite different.

            A stock is made with bones and leftovers, whilst a broth has lots of meat. As a result the bone/meat ratio in a stock is larger so the stock has more gelatin in it (released from the bones) and therefore will perform differently than a broth which has a far lower meat/bone ratio and hence less gelatin.

            There are quite a lot of good websites our there with contrasting recipes - this one is very informative http://www.parshift.com/ovens/Secrets...

            I wonder if commercial liquid stocks have as much gelatin in them and therefore the difference between the two may be less. My guess is that any cube or concentrate will be more of a flavour agent rather than have the texture qualities of a good stock.

            Also not certain why anyone feels it is tricky to but readymade stock in the UK. My modest/local Waitrose, Tesco's and Sainsbury's always have liquid stock - I thought it was a pretty standard line in all the main supermarkets.

            3 Replies
            1. re: PhilD
              greedygirl Dec 1, 2008 09:02 AM

              The OP was asking about American recipes which call for chicken broth. In the UK that's stock.

              1. re: greedygirl
                PhilD Dec 1, 2008 09:53 AM

                At first I assumed the same, but I don't believe it is as clear cut as you think. The website I attached is American and is quite definite about the differences (as are a number of other US sites).

                Maybe it has become an interchangeable term over time, and thus is often misused in general cookery recipes. How much difference does it make? I suppose it depends on the recipe and how precise/fussy a cook you are - I can see the logic behind getting the ratio of gelatine higher in a good stock as it will add texture.

              2. re: PhilD
                zuriga1 Dec 2, 2008 12:18 AM

                Phil, the problem with buying stock here (at least for me) is that the packets are tiny.. and not cheap considering what's inside. In America (where broth and stock are fairly synonomous and without anything other than liquid), one can buy large containers that hold enough liquid to make some soup in large quantity.

              3. Robin Joy Dec 1, 2008 10:16 AM

                For any darker requirements (non diablical) a tin of cosomme works really well.

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