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-   -   Chicken stock or Broth (http://www.lowcarbfriends.com/bbs/juddd/774106-chicken-stock-broth.html)

Mitsa 06-10-2012 09:01 PM

Chicken stock or Broth
 
This sounds a bit silly, but what is the difference? :stars:

Do my fellow Judders make your own or buy it ready made? Is is fatty? :dunno:

lylydvd 06-11-2012 02:45 AM

i think that chicken stock mean commonly the ready made one ..it's not fatty if you make it by yourself without adding any fats,just that simple..but the prepared one has about 85 calories for one cup i think that it's kind of fatty for down days..

Mitsa 06-11-2012 05:46 AM

I found one, yippee.

SwansonŽ Broth - Welcome. Its like

Amount Per Serving (serving size) = 1 cup (240 mL)
Calories 10
Fat Calories 5
Total Fat 0.5g
Sat. Fat 0g
Trans Fat 0g
Cholesterol 5mg
Sodium 860mg
Total Carb. 1g
Dietary Fiber 0g
Sugars 1g
Protein 1g

Going to get some tomorrow. :) Sounds good for DD or UD.

piratejenny 06-11-2012 07:59 AM

Stock is usually stronger than broth.

Broth can be drunk as is or used as 100% of the liquid in a recipe;
stock would have to be watered down, or used in small amounts to add flavor.
OTOH, if you are making broth, you can reduce it (boil it down) to stock, or reduce it more to demi-glace.

I make my own, or buy "Better Than Bouillon", which is a paste in a jar
(I don't like paying for water, and try to buy products with less packaging).

I save up chicken bones (roasted bones impart a richer flavor/color) in the freezer and then once a month or so make a nice broth.
I add carrots, celery, onion, bay leaves & peppercorns and let it simmer for a day or two! :)
Fat rises to the top, and once the broth is chilled, the fat solidifies, so it is usually pretty easy to scoop out.

Adding a splash of vinegar will help release calcium & gelatin from the bones & cartilage, and make the broth more nutritious.

Sometimes I make a mixed broth with bones from pork chops, beef ribs, lamb, chicken, etc...it's very good!

Muffabuff 06-12-2012 02:27 PM

I used to make my own broth as a base for other homemade soups. I always refrigerated it overnight then removed all the fat that rose to the top the next day. Yum!

synger 06-12-2012 04:32 PM

My recollection is that stock is made with bones and veggies, and broth is more meat-based.

But then, you have "bone broth" which is definitely bone-based... so I may be completely off.

(well, I AM off, but not necessarily about broth!)

http://www.kitchenbasics.net/display.cfm?p=14&pp=11

http://mmmthatsgood.blogspot.com/200...-vs-broth.html

Mitsa 06-12-2012 08:53 PM

Ok, so im slowly working out the difference.

Whats a popular brand of broth in the US?

synger 06-13-2012 04:10 PM

I don't buy it... we get enough bone-in chicken that I can keep the bones in a baggie in the freezer until I have a bunch, then throw them in the crockpot with water overnight. Makes a good five cups of rich stock, which then becomes the cornerstone of the lunches I take to work (heat up a cup of stock, add a teaspoon of miso paste and s hot of hot sauce, and put in Thermos).


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