 |
| Chicken stock |
For quite a while, I just assumed that Stock and Broth were actually the same thing (Silly me). Infact, I thought it was an interchangeable term used for the same thing. It turns out there’s a slight but significant difference between the two.
Stock
Stock on the other hand is the liquid extract gotten from cooking meat (With bones…..lots of it) with vegetables, spices and other ingredients. As a result, the collagen extracted from the bone marrow and connective tissues of the chicken or beef bones would give it a better flavor and taste.
Sometimes when I want to make a really rich chicken or beef stock, I roast the bones in the oven before the preparation to give it a deeper and nicer flavor. To help distinguish between the two, always remember that a chilled stock will have a jello-like semi solid consistency due to the collagen extract from the bones.
Related posts:::