A clear explanation of chicken broth vs. broth

The two terms are used interchangeably for recipes such as chicken noodle soup, chicken pot pie, or golden chicken broth with real egg noodles, but chicken broth and chicken broth are not The same. Let me repeat myself: Broth and broth (whether it’s chicken or meat) are not the same thing. OK – but what’s the difference between the two? Chicken broth is made from pure chicken bones, plus mirapoix (carrots, celery, and onions), fresh and dried herbs such as bay leaves, thyme sprigs, salt and pepper. The key is that the bones are devoid of any flesh or cartilage. The broth gets its rich flavor and fat from the cartilage left in the bones. On the other hand, chicken broth is made from chicken meat (like a whole chicken), as well as the same mixture of mirepoix, herbs and spices.

One of Ina Garten’s most popular recipes – chicken stock – is made with three store-bought rotisserie chickens. The name is inaccurate, as this is actually an example of chicken broth, but it’s so delicious (and we love Ina) that we won’t complain.

Since broth and broth are often confused, I turned to Harold McGee’s “On Food and Cooking” for a definitive answer. This is what he says:

“Classic meat broth should be as clear as possible, so that it can be made into soup broths and slices that are attractive to the eye. Many of the details of making broth have to do with removing impurities, especially soluble cell proteins that coagulate into unsightly gray particles.”

If you’ve ever made homemade chicken broth or soup, you’ve likely seen those fat particles floating on top. You might leave it as is (the flavor, right?), but for the soup that McGee wants to eat, remove it from the surface using a fine mesh sieve.

Here’s how to make chicken broth that makes McGee proud:

How to make chicken broth

To develop more flavor in chicken broth, start with roasted bones And Grilled vegetables. Spread chicken carcass and bones on a tray with chopped onions, celery, and carrots and grill until bones are deep golden brown (this will take about 30 minutes). Pour the broth – feel free to save it for another use, such as grilled chicken broth. Carefully add the chicken bones and vegetables to a large stockpot, then add two sprigs of thyme, a bay leaf, and a tablespoon of black pepper. Fill the saucepan with water until all the ingredients are completely submerged and simmer for three hours. Season with kosher salt to taste, then filter the stock. Let cool before transferring to glass jars or quart containers and refrigerating. If you plan to freeze a portion of the stock, leave an inch or two of space at the top so that the stock has room to expand as it freezes and then thaws.

Recipe: chicken stock

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