Difference Between Chicken Stock and Chicken Broth

Around 90 percent of the total human population devours non-veg. This could be either fish meat, chicken meat, or seafood. Chicken meat is the most eaten and preferred non-vegetarian food.

There are two forms of chicken meat. One is the chicken stock and the other is the chicken broth. The later sections will focus on the difference between the two. 

Chicken Stock vs Chicken Broth

The main difference between chicken stock and chicken broth is that the former is made from bony parts while on the other hand the latter tends to be made more out of meat. Comparatively, the chicken stock provides a richer taste and flavor due to the gelatin released from the bones of the chicken.

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Chicken stock builts strong muscles, hair, bone, and skin. It directs to a savory that forms the basis of several dishes like soups, sauces, and stews.

Chicken stock is prepared by simmering chicken bones in either wine or water for a long duration. It is a delicious delicacy that is rich and royal in taste and flavor.

Chicken broth is savory cooking that focuses mainly on chicken meat. It is prepared by simmering chicken meat in water along with a few veggies for a short duration of time.

It helps fight osteoarthritis and protects joints. It can be had alone but is normally preferred to prepare gravies, soups, curries, and sauces.

Comparison Table Between Chicken Stock and Chicken Broth

Parameters of ComparisonChicken StockChicken Broth
SignificanceChicken stock is majorly made of bony parts.Chicken broth consists of chicken meat.
Also Called Bone broth is another name used for chicken stock.Bouillon is another name used for chicken broth.
 
Nutrition facts One cup of chicken stock contains 12 calories, one gram of protein, and zero grams of fat.One cup of chicken broth contains 30- 80 calories, 4.7- 6 grams of protein, and 0.2- 2.7 grams of fat.
IngredientsChicken, organic vegetables, herbs, and water.Dehydrated chicken stock, dehydrated veggies, salt, and fat.
 
Shelf LifeIt has a shelf life of four days when refrigerated.It can be frozen for 2- 3 months.

What is Chicken Stock?

Chicken stock brings extra flavor to several recipes. The delicacy is made of bony parts and forms the basis of many dishes like soups, curries, sauces, and gravies. It is often garnished with aromatics like mirepoix. 

Chicken stock is prepared using the following ingredients:

  • Bones – chicken stock gets its flavor from the bone marrow, cartilage, and connective tissue. Collagen is released from the connective tissue which later turns into gelatin (which thickens the stock’s texture). 
  • Meat – meat attached to the bones is used as an ingredient in various dishes.  
  • Mirepoix – a combination of cereal, onions, carrots, and other vegetables.
  • Herbs – these include bay leaves, parsley, a spring of thyme, and other herbs. 
  • Spices 

Stocks are generally made of chicken bones. These bones release a high level of gelatin which increases the texture of the chicken stock. The chicken stock needs to be cooked for a longer duration.

Bone broth or chicken stock promotes several health benefits.

It helps in clearing the nasal passage, reducing inflammation, boosting the immune system, improving the joints, skin, and hair, and promoting healthy bones and teeth due to magnesium, calcium, and phosphorus levels.

The popularity level of the chicken stock rose quite high in 2014 through a famous book called “Nourishing Broth”. 

What is Chicken Broth?

Chicken broth is an extremely nutritious food item. The delicious food is mainly made of meat and is the basis of several dishes like curries, sauces, and gravies. It is often eaten with seasoning or garnishing.

Chicken broth is prepared using the following ingredients:

  • Chicken stock – releases amino acid cysteine which helps cure respiratory problems.
  • Salt – for flavoring the dish.
  • Natural flavoring – it enhances the flavor of the curry or soup.
  • Chicken fat
  • Water – it should be preferably hot or lukewarm.
  • Yeast extract – it can be used as food additives or flavoring.
  • Carrot juice concentrate
  • Onion juice concentrate
  • Celery juice concentrate

Chicken broth or bouillon contains approximately 30-80 calories, 4.7-6 grams of protein, and 0.2-2.7 grams of fat. Per 100 grams of bouillon contains 13 mg cholesterol, 309 mg potassium, and 23,875 mg of sodium.

The broth needs to be cooked for a short duration.

Bouillon or chicken stock helps provide heat, hydration, and nutrients to one. It promotes weight management. Bouillon is full of minerals and vitamins. 

Other health benefits are immunity against flu, common cold, good poising, and other ailments. Chicken broth is an anti-inflammatory and anti-regulating agent.

It contains an amino acid cysteine which helps reduce upper respiratory problems by thinning out lung mucus.

Main Differences Between Chicken Stock and Chicken Broth

  1. Bone broth is another name for chicken stock whereas chicken broth is referred to as bouillon.
  2. Chicken stock is made up of bony parts while on the other hand chicken broth is made up of meat.
  3. It is minimal or absolutely no fat percentage in chicken stock whereas there are 0.2-2.7 grams of fat present in chicken broth.
  4. The shelf life of the chicken stock is around 4 days and the shelf life of the chicken broth is around 2-3 months.
  5. Chicken stock contains comparatively low calories whereas chicken broth contains a quite high-calorie level. 
Difference Between Chicken Stock and Chicken Broth

Conclusion

Most non-vegetarians prefer chicken. Chicken can be had either as a broth or stock. Both are prepared from the same key ingredient (that is chicken) yet have a number of differences.

Chicken stock or bone broth is a savory that mainly focuses on the bonier parts of the chicken. It has no fat but a good level of calories and proteins. It remains fresh when refrigerated for approximately 3-4 days.

Chicken broth or bouillon is a delicacy that comprises the meat. It has a high level of calories, protein, and fats. It remains fresh when frozen for approximately 3-4 months.

References 

  1. https://www.koreascience.or.kr/article/JAKO200819463918279.page
  2. https://www.sciencedirect.com/science/article/pii/S0032579119488251
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