Never underestimate the value of good broth or stock when cooking. Both broth or stock can add flavor to vegetables cooked in a skillet without the need for butter or oil, or add depth to grains from quinoa and rice, to couscous and bulgur wheat. Broth or stock can also be a foundation for a sauce to flavor your meats. I personally love to drink broth as a satisfying afternoon elixir for the collagen and minerals, which are far more bioavailable than powdered collagen.
The fundamental difference between stock and broth is that stock is made from bones and broth uses meat. Both can be used for soups, stews and other applications but broth is also consumed as a healing drink. It’s loaded with essential fatty acids, protein and minerals
While store bought broth and stock have doubled in price in many cases, the good news is you can make your own at home for a fraction of the cost. You can even use leftover rotisserie chicken bones and give them new life, and the flavor far surpasses anything you buy at the store.
Stephen from Hands On Gourmet joined me on NBC’s California Live to show me the key differences between broth and stock and some interesting variations he likes to use. You can go traditional by adding celery, herbs, carrots, and onions. Strapped for time? Then buy ready chopped mirepoix from your local Trader Joe’s or other supermarkets, which is basically pre-chopped carrots, celery, and onions that you can dump right into the pot. Or you can use dried mushrooms, seaweed, and ginger for an Asian style broth or stock.
To see the easy technique, click on my new video below:
Chicken Stock (Yields roughly 6 quarts) Courtesty of Hands On Gourmet: http://handsongourmet.com/
Ingredients Basic stock
- 4 to 6 lbs. raw chicken bones
- 6 quarts water
- 2 small onions, skin removed and halved
- 2 carrots, peeled and cut into 2” chunks
- 2 stalks celery, cut into 2” chunks
Basic Chicken Broth
- Same ingredients as above but instead of raw bones use whole, skin on chicken parts like wings, legs, thighs and breasts as well as the bones. *.
- Combine chicken, water and vegetables in a large pot over high heat and bring to a simmer. Keep it a simmer for 1 to 2 hours. *important to keep an eye on it and not let it get above a simmer. Strain stock into a pot and let cool down before placing in fridge. After it’s been in the fridge for a few hours remove and skim the congealed fat and scum that’s formed on the surface. Place back in fridge.