What is the difference between chicken broth and chicken stock?

[question everything]

My grocery is out of 8 oz chicken broth - don't know why, but there are some containers of chicken stock..

[aikoaiko]

1. Stock is stronger in flavor

[royable]

2. Here's what foodnetwork.com says:

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. Canned low-sodium chicken broth is the busy home-cook's best friend.
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I puzzled between the two at the grocery store about a year ago. I suspect that for most ordinary cooking needs, it doesn't make all too much difference.

[question everything]

3. Thanks, will try

I looked at one container and it had vegetable stock, and carrots...

[Wellstone ruled]

4. Broth has a higher Salt content.

Stock is usually done with less salt and again there are low Salt Stocks available. All salt is for is enhancing the flavor and messing up your blood pressure.

Read the labels,Campbells Broth is brutal that includes Swanson's same junk and usually higher priced.

[question everything]

7. I am using the Pacific foods

https://shop.pacificfoods.com/organic-free-range-chicken-broth-single-serve

Their single serve - 8 oz - is enough for two preps, 4 servings each, when I use 4 oz with sauteed chicken breast (and 4 oz of wine, and chopped shallots and fresh mushrooms and, at the end, 2 T butter).

I now see that they have low sodium. But this "single serve" has 530 mg sodium which I use for 8 servings, about 80 mg per servings, not too bad. I think..

[Wellstone ruled]

8. Ah gee whiz,one of our fav dishes in our house.

Butterrrrrrr. And yes Pacific Foods do a bang up job. Noticed they now have a Bone Broth,well,duh talk about marketing. Geese. Believe they are out of Oregon.

Try this recipe with Lemon Pepper,find it on Cooks.com.

[TreasonousBastard]

5. Doesn't make any difference most of the time-- get the cheaper one. But...

I have noticed that when I make my own stock the higher gelatin content tends to congeal morewhen it's chilled. Not so much with store bought stock.

[sarge43]

6. We make our chicken stock and can it. Hubby had a triple by pass. Salt is off limits.

Four pound whole chicken, 16 cups of water, an onion and two/three celery stalks chunked up and herbs like thyme or rosemary. Simmer or pressure cook all until the meat falls off the bones. Remove all the bits (pickin' chicken for the week). Can the stock. Three quarts and a pint. The fat rises to the top. Easy to skim off.