What is Chicken Stock
|Stock||Homemade||Rich & flavorful|
|Broth||Added Salt||Easiest to use, less flavor than stock but more than bouillon|
|Bouillon||Condensed||Heavily Salted & other additives|
STOCK: Stock is produced by simmering vegetables, aromatics (like herbs), bones and sometimes meat scraps. This is the best choice and is used mostly as a base for sauces, stews and soups. It’s flavor is rich and robust and it enhances recipes. It usually has no (or little) salt. Often hard to find at grocery stores, but chicken stock is worthwhile and rewarding to make at home. If you buy a rotisserie chicken, boil the carcass with some chopped onion and celery for a flavorful chicken stock.
BROTH: Chicken broth is sold in all stores, it is usually salty so the low-sodium option is a smart option to purchase. It is basically stock with salt added and can be used like homemade stock but is less flavorful and lacks complexity.
BOUILLON: Bouillon is dehydrated stock that is formed into either cubes or granules. These are full of salt and often MSG too and/or other additives. The liquid that is produced when boiling water is added to the bouillon is weak and basically has a salty taste and not a lot of other flavor. Although it is easier to keep on your shelves, we suggest you use it only if necessary.