Common Questions About Chicken Broth
I have been making chicken broth (stock) for over 25 years, I simply love the rich taste you get from replacing water in recipes to broth. There is nothing like it, but there is a lot of questions around Basic Chicken Broth and I hope to answer a few here. If you have questions that aren't on here, please leave it in the comments below and I will post the answer for you, I am sure others have those questions too.
Question: What's the difference between stock, broth and bone broth?
Though their ingredients are almost the same, there is a difference between them. Stock is made from the carcass (or bones,) while broth is made mostly from meat or vegetables. Using bones in stock creates a thicker liquid and deep color, while broth tends to be lighter, and richer in flavor.
Question: Which is better stock Or broth
I tend to like broth better simply because it has a richer flavor, you can drink daily for great health benefits. When you replace the water in recipes, it makes a huge difference in taste. Try it both ways, and see which one you prefer.
Question: Do you use salt in your broth (stock?)
I do not like to use salt in bone stock or in broth, I did this many years ago, and when I went to make the recipe I wanted to make, it was over salted a lot. Due to adding salt to my stock/broth, and then the seasonings for the recipe. Please keep that in mind when making broth or stock. You can end up with over salted recipes. Plus if you are doing like we are (3 families on one farm) and canning, you don't want to ruin their recipes when they add seasonings, or if you give it as gifts.
Question: How do I make How do I make bouillon?
Essentially, you make a stock with very little water and lots of bone, and boil it down to concentrate it. When it gelled, you scooped it out by the spoon and set it to dry. Chicken bouillon is made from dehydrated chicken broth. You can make powdered bouillon, dehydrated cubes, or concentrated paste.
Question: Can I drink Broth Daily
Back in the day, I'm showing my age here, broth was essential when you were sick, it was soothing, and had great health benefits. My dad would give me chicken broth, and a sprite. Those were the cure for common colds or upset stomachs. and to this day for me they still are. Many people recommend drinking 1 cup (237 mL) of bone broth daily for maximum health benefits. Some is better than none, so whether it be once a week or once a day, drink it as often as you can.
Question: How can I get my stock to Gel?
Adding to much water to a small amount of bones will yield a thin broth that won't gel properly. You'll extract the collagen from the bones you use, but it will be too dilute to give you a solid gel. Fill your pot with bones, and cover them with clean water by two inches. If you boil your broth too aggressively for too long, it can break the chemical bonds of the proteins that form gelatin. Please don't think it's ruined if it doesn't gel. You can still consume it and it's still good for you. To ensure the gelatin stays intact you need to gently gently simmer the broth
Question: How long does it take to turn stock into Gelatin?
When you transfer your cooked broth to the fridge, I normally refrigerate mine for 24 hours, take a peek, if it looks like Jell-O. If it does, you've got a very well made stock! Don't worry, it turns to liquid once it reheats. At this point it's perfect for turning it into dehydrated power, or cubes. This is one of the big differences between stock and broth.
Question: How long does it take to turn stock into Gelatin?
When you transfer your cooked broth to the fridge, I normally refrigerate mine for 24 hours, take a peek, if it looks like Jell-O. If it does, you've got a very well made stock! Don't worry, it turns to liquid once it reheats. At this point it's perfect for turning it into dehydrated power, or cubes. This is one of the big differences between stock and broth. if your stock doesn't gel it is still extraordinarily rich in minerals and amino acids. It still offers powerful nutrition. It doesn't have congealed gelatin (which breaks down easily), but it has loads of glycine, proline
Question: Isn't it Cheaper
to just buy Chicken Broth?
No, it's really not, you can make different things with say one whole chicken, first you get the meat, which you can can or freeze. Then you make the broth/stock, and that too can be canned or frozen. What I do is is take the simmered vegetables and dehydrate them, it makes a wonderful vegetable power. You can save bones from dinners, holidays etc. After you get done eating, simply take your bones and store them in a Ziplock bag in your freezer. (They add up) Save your vegetables from other recipes that are left over like (peels and skin) from onions and carrots, you can use most vegetables for stock or broth, those can also be stored in Ziplock bags and placed in the freezer until you get enough to make your stock/broth. Also don't forget, when you make your own broth/stock, you know exactly what's in it, and what's not (MSG)
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