Comments

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  Donna (Food on the Table)

  I'll just make a quick comment here for now. The way we always did things, broth would have more fat to it, as it would be made from the whole chicken combined with water, aromatics and herbs and then reduced slowly for hours. So in other words, there's lots of chicken flesh vs. bone going into the pot. For a stock, it would be much more bone than flesh--say, the neck, the back, the breast bone--lots of those, and not so much meat. It winds up being a less gelatinous concoction. The broth made from more meat will behave differently in terms of deglazing pans and such; it'll naturally have more body too it and will create a pan sauce much better without the help of cream or butter.

  about 1 year ago
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  Donna (Food on the Table)

  So that's just my experience with the two--for my soup, I usually do the broth version--I use a nice large hen, not the teeny little fryers you find in a lot of stores--and when the broth is done, I strain everything, let it rest and skim the fat, and then add in fresh veggies if we want, and then I also add in extra uncooked breast meat.

  about 1 year ago