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Mar 7, 2009 06:49 PM

What Did I Just Make?

So, in a previous post I mentioned I got whole chickens at Fresh & Easy for 67 cents a pound. After roasting, I pulled the meat off the bones and made soup out of the carcass. I put the bones in a pot, added a whole onion, celery, carrot and garlic, boiled the lot., then strained and refridgerated the ????

Did I make Stock or Broth? What's the difference? The result is slightly gelatenous, if that makes any difference........

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  1. Stock.

    According to Wiki:
    While they're both the liquid results of boiling animal parts, stock tends to be made with bones and inedible bits, while broth is made by boiling meat. Both can contain vegetation as well, with whole vegetables like celery and onions more common in stock, and simple herbs more common in broth. Stock is often richer in mouth feel because longer cooking time renders more of the connective tissue into gelatin. It should also set up like a tasty meat jell-o in the fridge for the same reason.

    7 Replies
      1. re: chicgail

        So, if I get a chuck roast, cut it into cubes, and add water and whatever, that's just broth?

        1. re: janetms383

          Yes. Are we seeking an answer here or an argument?

          1. re: todao

            just clarification, no arguments here!

          2. re: janetms383

            I don't think you'd get beef broth doing that jm. I think if you want beef broth, it's a bit harder to make. Get some good rib bones, roast and brown them then use them in the water.

            1. re: chef chicklet

              hmmm well chef, read up the thread, sound like the addition of bones is stock..... of course I don't want Toado to think I'm arguing.... !!!

        2. Generally, we call stuff made with bones and trimmings stock. Broth is generally made with cuts of meat. This Chow link is the best answer:

          You made stock. But anyone who gives you a hard time about it is just being pedantic, I think.

          1. I wonder if it is just me. I can't make a decent stock broth or whatever you want to call it using a carcass from a previously roasted or cooked chicken. I know that I've done it in the past, but the last few times I have tried it, it was just bland water. I must of added boullion to it as well (Knorrs) which I am trying not to use anymore, because of the salt. I have to use fresh chicken for nice broth. Wings are really good for gelationus chicken flavor, and I'll either use wings or tips I've cut off and put in the freezer. And sometimes whole wings if I'm feeling rich.

            16 Replies
            1. re: chef chicklet

              Oh, if your bones are already cooked, you need a TON more of them than if you start with whole parts, no question. Nothing strange about that.

              Nothing's more variable than stock. Every single batch comes out different.

              One tip I've really taken to heart from Tony Bourdain: I always peel my vegetables now, after years of not doing it. It makes all the difference in the world.

              1. re: dmd_kc

                thanks dmd kc, I have always peeled the veggies too, i don't why I started doing that.

                1. re: dmd_kc

                  I've never heard this peeling advice. Think I had gotten away from peeling. Do you think it exposes more of the more flavorful innards to the stock water?

                  1. re: dmd_kc

                    What difference does it make in your stock? I've never and my stock is fairly clear. I do rough dice the vegetables though.

                    1. re: alwayscooking

                      When you peel, you greatly -- I mean significantly -- reduce bitterness. I notice it especially with onions and garlic. I'd always put skins in -- no more. My stocks are much sweeter and cleaner now.

                      Though I did discover on Friday that a very rich stock isn't always the thing you want for every purpose. I made a simple, no-cream asparagus soup, and the chicken stock absolutely overwhelmed it. I'll do that one with vegetable stock in the future.

                      1. re: dmd_kc

                        I would never put the onion or garlic skins in my stock! I'm surprised that some people do!

                        1. re: janetms383

                          I've never tried it, I just have never thought about it. You really taste bitterness?

                          1. re: janetms383

                            I always put the skins in. The onion skins add color, and I'm too lazy to peel the garlic. Never noticed any bitterness.

                    2. re: chef chicklet

                      I'll get rotisseire chickens from the grocery store, eat the skin & the wings, then pull off the meat, and throw the bones in a pot with just enough water to cover, add whole onion, celery butt, gloves of garlic and S&P. Cook for about 2 hours, and viola! stock (as I now know it to be). Strain off the solids add the meat back in and whatever vegetable & starch I want. I call it Chicken Soup, but it's always muy deliciouso!!

                      1. re: janetms383

                        Thanks janet m, 2hours huh? Roasted chicken last night, the meat is almost gone. I will do the broth tomorrow, and I'll try your way, and will cook it longer. I've never cooked a carcass or a fresh bird for making stock longer than an hour and some.

                        1. re: chef chicklet

                          I usu. go for at least 4 hours when making stock.

                          Also, add some vinegar or lemon juice when you first start. It helps dissolve the collagen and marrow.

                          1. re: ipsedixit

                            thanks, appreciate the tips! I don' t wnat to toss it.

                            1. re: chef chicklet

                              Don't stir. Let it simmer, uncovered for at least 4 hours.

                              Refrigerate. Remove white layer of fat (for deep frying or scrambled eggs) and you'll be left with a translucent jell-o like liquid that's going to taste like nectar for the gods.

                              1. re: chef chicklet

                                I'm on the 2nd hour right now added celery and onion. Still pretty bland tasting. I added the gelatin stuff to the pot. There was meat still on the breast bone, the back still with skin and meat, and the one wing attached. I would think I'll get some decent flavor out of this bird...

                              2. re: ipsedixit

                                6-8 hours for me - I like to get it gelantanous. The stock will reduce and concentrate the flavors - although it would be as reich as starting with unroasted bones. Don't use salt until you are ready to use the stock.

                          2. re: chef chicklet

                            It is still going to be bland if you don't add salt.

                          3. Having figured out the difference in HOW TO MAKE stock vs. broth, what's the difference in how you USE them? I think of them as interchangeable, but it occurs to me that I might be missing something important (or yummy).

                            2 Replies
                            1. re: chicgail

                              The simplest explanation I have heard is that broth is used for things like soup whereas stock is used for cooking as in stir-fry sauce or gravies. I think they are interchangeable though. Just a matter of taste.

                              1. re: billieboy

                                While I think the stock has a deeper flavor, I use them interchangeably. If using canned broth, I will season more heavily.

                            2. Stock uses frames or carcasses, is long simmered and reduced, is almost like jello when cooled, and, in my case, is clarified. Uses are to make sauces, soups (with more liquid added), or even to make broth.

                              Broth usually has meat, does not necessarily have much collagen, can be consumed as is, is usually not clarified.