Chicken stock and broth is very gentle on the stomach and has been known for centuries to aid digestion. Eating soup made with good quality broth provides healing benefits and many detox plans incorporate them into their protocol. It is one of the mainstays in my kitchen. Many of the recipes in our book, Eating Pure in a Processed Foods World®, include stock and broth and I make it regularly. It’s wonderful to pull out of the refrigerator to make a variety of hearty soups or main dishes.
To make the best quality stock and broth, it’s important to use as pure ingredients as possible. This includes the water you use to make the broth. If you live in town, you might want to consider buying a water filter to remove the fluoride and chlorine that may be in your water.
What is the difference between stock and broth?
Chef’s definition – The major distinction between broths and stocks is that broths are intended to be served as is, whereas stocks are used in the production of other dishes. We use broth and stock interchangeably in our dishes. If you google stock and broth, it can be confusing – many times the definition is used interchangeably.
When making broth, more meat is used. Example – we will use the entire chicken to make broth.
Stock uses a lot of animal bone and skin, etc. Example when we debone our chicken we will use the bones to make stock.
The bones give stock body because of the gelatin that is removed from the bones. The stock will be thick, while the broth will have a thinner consistency.