Difference between chicken stock and chicken broth

[Jenni232323]

Does anyone know the difference between chicken stock and chicken broth (or beef stock/broth)? I've only been able to find one kind of chicken stock at any of my local grocery stores - Emeril Lagasse's chicken stock and seems to be more potent than regular chicken broth.
Well, I just did a quick google and from FoodNetwork.com, "Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones."
But does anyone prefer using one or the other? I've found myself putting a splash or two of broth or stock (whichever's open in the fridge) in almost every recipe that calls for water or anything that can use a little more flavor. Rachel Ray has said that the broth or stock (don't remember which she uses most) add that home cooked taste.

[Mrs. Danger]

I believe stock has more of the veggie and spice flavor mixed in with the chicken or beef.
Personally I don't think there's that big of a taste difference in the two. I buy Better Than Boullion. It comes in a jar and have ot be kept in the frig after you open it. The taste is much better then the canned/boxed stuff. I buy it at costco casue it's way cheaper there and you get almost twice as much. it comes in chicken and beef flavor. I use it as my soup base and for cooking rice and veggies.

[Cpogie]

*Chichen Broth contains the following: From Swanson canned broth.

Chicken Stock, Salt, Flavorings, Dextrose, Autolyzed Yeast Extract, Celery Juice concentrate, Carrot Juice concentrate, and Onion Juice concentrate.

*Chicken Stock contains the following: from Wolfgang Pucks Free Range Chicken Stock

Free range roasted chicken stock (water, free range roasted chicken stock, chicken flavor, (yeast extract, natural flavor, salt, cane juice solids, natural sea salt, spice extractives (including turmeric)

[COOKJAN]

I use the Better than Bouillon also. It is great! Both Chicken and Beef flavors. I especially like it for soup. Have you checked out the Taste of Home web site. I have been a member there for ages and get the magazines. Just love that site. More information than any other I have been on! The stock has more flavor than the broth.

[rebate queen]

I use the Better than Bouillon also. It is great! Both Chicken and Beef flavors. I especially like it for soup. Have you checked out the Taste of Home web site. I have been a member there for ages and get the magazines. Just love that site. More information than any other I have been on! The stock has more flavor than the broth.

I'm gonna have to try the better than boullion. Is it available in most grocery stores??

[bugspost]

Broth is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce.

Stock is a flavoured liquid. It forms the basis of many dishes, particularly soups and sauces. Stock is prepared by simmering various ingredients in water.


Broth is very similar to stock, and often the terms are used interchangeably. Usually, broth refers to finished product while stock is used as an ingredient (thus stock may become broth). Other times, broth is used to refer to a liquid made in the same way as stock but meat is substituted for bones. However, with some stock/broth made from vegetables and some made from both bones and meat, this cannot be considered a hard-and-fast rule.