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Technically Chicken Stock and Broth aren't the same thing, though, they basically have all of the same ingredients. Stock, however, is more concentrated and thicker because of the added bones and the cooked down gelatin secreted from them and Broth usually gets it's flavor from adding meat instead. So to be clear, Stock is made using cooked bones, broth has no bones and is made by using the meat only, instead. Various herbs, seasonings and vegetables can be added to each to flavor them up but other than that there virtually isn't any other difference. These recipes are usually cooked an average of 3 to 4 hours but some recipes claim they can be done in as little as 30 minutes and as crazy as 12. The truth is there is no absolute way of doing it as long as the desired effect is reached. My recipe is called a Chicken Stock Broth because I use the tips from chicken wings. This way the tips, most would throw in the trash, don't go to waste. And, because there is such a small amount of bone in them, it gives a nice happy medium base, between a Stock and a Broth, with plenty of flavor for any recipe.
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Seems like I've got a recipe for just about any occasion, these days. I've got about 300 video recipes posted here on YouTube now and that includes Asian, Italian, Mexican, Cajun, Indian and many other worldly foods. Not to mention all of the classic American or Americanized foods you can find in the USA. My recipe genres break down into some wonderful playlists; Appetizers, Soups and Salads, Pasta and Sauce recipes, Seafood or Chicken recipes. Also Holiday, Barbecue and Party recipes and a whole lot more. So be sure to take a good look at my channel and watch more videos because there's a whole lot more coming your way!
