Chicken stock là gì

Stocks & broths are flavorful liquids that are used to make sauces & soups, or consumed on their own.

The terms are often used interchangeably, but there is a difference between the two.Quý Khách đã xem: Chicken stock là gì

This article explains the differences between stocks and broths, & gives instructions for how lớn make & use each.

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Broth is traditionally made by simmering meat in water, often with vegetables and herbs. This flavored liquid is then used for a variety of culinary purposes.

In the past, the term “broth” was only used khổng lồ refer to meat-based liquids. Today, however, vegetable broth has become very comtháng (1).

The most common flavors of broth are chicken, beef và vegetable, though nearly any type of meat can be used.

Bone broth has also become extremely popular in the past few years, and is made by simmering bones, vegetables & herbs in water for up to lớn 24 hours.

Though it is frequently called a broth, bone broth is technically stock because it requires the addition of bones.

In order to avoid confusion, the rest of this article will refer khổng lồ bone broth as stoông xã.

Because of the rich flavor of broth that comes from meat, vegetables và herbs, you can drink broth plain. People often bởi this khổng lồ remedy a cold or the flu.

In fact, drinking warm, steaming broth is an effective way to loosen up mucus when you have sầu a stuffy nose. It is even more effective in the size of chicken soup (2).

Broth is cooked for a relatively short amount of time, since meat will become tough if you cook it for too long. Therefore, if you’re making broth, remove sầu the meat as soon as it is fully cooked, after no longer than an hour.

The meat can then be used for another recipe, or chopped and added bachồng lớn the finished broth lớn create chicken soup, for example.

Broth is thinner than stochồng and more flavorful than water. Therefore, it is most commonly used as a base for soups or as a cooking liquid.

Here are some of the most comtháng dishes broth is used in:

Cream saucesRisottoDumplingsCasserolesStuffingCooked grains và legumesGraviesSoupsSautéed or stir-fried dishesSummary:

Broth is prepared by simmering meat, vegetables và herbs in water khổng lồ create a flavorful liquid. It can be consumed alone or used lớn create soups or other dishes.

Stoông xã Is Thicker and Takes Longer lớn Make

Unlike broth, stock is based on bones rather than meat.

It is made by boiling bones or cartilage in water for many hours, which allows the bone marrow và collagene to be released.

This gives stochồng a thicker, more gelatinous consistency than broth.

Because it’s made with bones & cartilage, not meat, stochồng is cooked for much longer than broth, typically for at least 6–8 hours. This allows the stoông xã time to lớn thicken and become more concentrated as the collagene is released.

You can make stoông xã with many types of bones, including chicken, beef, pork and even fish.

Traditionally, stock is meant lớn be used as a neutral base for recipes. It’s intended to add mouthfeel but not an overwhelming flavor (1).

Before you use bones to make stoông xã, clean them of all meat. If you want to lớn make a neutral stoông chồng, do not add other seasonings or aromatic ingredients.

However, if you want more flavor, add meat, vegetables and herbs. Traditional additions include onions, carrots, parsley, thyme & bones with meat left on.

This results in a liquid that is just as flavorful as broth, but with an added thickness.

Whether you choose a plain stoông chồng made from just bones, or a flavorful stock made with meat & vegetables depends on how you will use it.

Here are some of the most common dishes stoông chồng is used in:

Sauces, including cream sauces, au jus and tomalớn sauceGravyBraising liquidStews or soupsCooked grains & legumesSummary:

Stoông chồng is prepared by simmering bones for many hours to create a thichồng liquid you can use as a base for soups và sauces.

You may have noticed that many of the uses for stock are also listed as uses for broth.

The two are very often used interchangeably, & it’s fine if you substitute broth for stochồng in most recipes, & vice versa.

Yet, if you have a choice between the two, use broth when a dish is largely based on the flavor of the liquid, such as in a broth-based soup.

On the other hvà, you can use stoông chồng when the dish gets plenty of flavor from other ingredients, such as in a stew flavored with the drippings of a roast.


Stock và broth are often used interchangeably, though broth may be better suited for dishes based on the flavor of the liquid.

Because broth is lower in calories, it may be the preferred option for those who are trying lớn limit their calorie intake.

Unfortunately, there have not been any studies khổng lồ date examining the potential benefits of stoông xã, also known as bone broth.

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Additionally, adding vegetables và herbs khổng lồ either stochồng or broth can increase the vitamin và mineral nội dung và release beneficial aromatic plant compounds.

Parsley, oregano và thyme, for example, are all sources of antioxidants that are commonly used in stoông xã & broth. And certain cooking methods, including simmering, actually increase their antioxidant capathành phố (8).

These herbs and many others that are commonly used in broths or stocks also exhibit some anti-diabetic và anti-inflammatory properties (8).

Onions & garlic also have their own chất lượng benefits, including antibacterial, anti-inflammatory & immune-boosting properties (9, 10, 11).


Stoông xã và broth are nutritionally similar, though broth is lower in calories and stoông chồng contains more vitamins, minerals, collaren and marrow.

In addition lớn broth and stoông xã, here are a few related terms worth discussing.


Bouillon is simply the French word for broth. However, it is often used in place of broth, especially in the case of bouillon cubes.

Bouillon cubes are simply broth that has been dehydrated & shaped inlớn small blocks. They must then be mixed with water & rehydrated before use.


Consommé is a stock that has been further concentrated và refined by a process involving simmering the stoông xã with egg whites, meat và vegetables.

Impurities are then skimmed from the surface.

Bone Broth

Bone broth is gaining a reputation as a superfood. However, as mentioned previously, bone broth is simply a new term for a very traditional food: stochồng.

Bone broth differs from stock in that it may be cooked longer. It may also include an acidic component like vinegar to aid in breaking down connective tissue.

Aside from these distinctions, stock and bone broth are essentially the same thing.


Bone broth, consommé and bouillon are all very similar to or, in some cases, the same as stoông xã or broth.

You can get premade broth from the store, but it’s easy and healthy khổng lồ make at trang chính too.

Here is a recipe for a basic chicken broth.

It’s good on its own, but don’t be afraid to get creative sầu with the ingredients if you want to incorporate different flavors.

Basic Chicken Broth


2–3 pounds (0.9–1.4 kg) chicken meat, which can include bony pieces1–2 onions2–3 carrots2–3 stalks celeryParsley, several stemsThyme, several sprigs2 cloves garlicSalternative text & pepper

These amounts can easily be adjusted based on your preferences and the ingredients you have sầu on h&. Bay leaves, peppercorns and other herbs are also common additions.


Combine chicken meat, roughly chopped onions, carrots, celery, whole garlic cloves & herbs in a stochồng pot.Add water until contents are covered, và turn on medium-high heat.When water starts to lớn boil, turn heat down khổng lồ medium-low so the mixture simmers very gently. Add water as needed lớn ensure meat is always just covered.Allow khổng lồ simmer for approximately one hour, or until chicken is fully cooked.Remove sầu chicken and store for use in another recipe. If desired, return any cleaned bones lớn the pot and continue to lớn simmer for another hour or more.Season with salt và pepper, to taste.Drain broth through a strainer into lớn another large pot or bowl & disthẻ solids. Divide inkhổng lồ smaller containers for refrigeration or freezing.Summary:

You can easily make broth at trang chủ by boiling meat, vegetables và herbs in water for up to lớn one hour. The broth should then be strained & is ready for use.

Here are the instructions for preparing a chicken stoông chồng, including extra vegetables and herbs for flavor.

Basic Chicken Stock


Chicken carcass, bones, neông chồng or other parts with cartilage (cooked or raw)2 onions1–2 carrots2–3 stalks celeryParsley, several stemsThyme, several sprigs2 cloves garlic

These ingredients & amounts can also be adjusted based on your preferences và what you have sầu on h&.

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You can make stock by boiling bones in water for 6–8 hours until the liquid becomes thiông xã and gelatinous. Include vegetables, meat & herbs if you want to give sầu it more flavor.