Broth and stock are staples in our home. Nutrient dense broths and stocks are not only superfoods with legendary healing properties , they are also a great way to use up every part and get the most nutrition out an animal.
Lately, instead of making my regular supply of broth from fresh, pasture raised chickens on the stove (with this recipe ), I’ve been making chicken stock in the slow cooker just from the carcasses of pasture raised chickens I roasted for dinner. And while the slow cooker stock tastes different and has less healthy fat than my original broth recipe, it’s yummy, as well as much easier and cheaper to make!
What’s the difference, you say?
Broth vs. Stock
Both broth and stock start with the same basic foundation: water, onions, salt, pepper and seasonings. Often both broth and stock include carrots and celery to make a mirepoix as well. Broth is then enriched with the meat of a chicken—usually a whole chicken. The mixture is simmered and strained (and the chicken is great to use for salads, tacos, etc.). Broth should be light with a clean and clear flavor.
Stock starts with the same ingredients as broth, but rather than simmering it with meat, stock is made with lots of bones. Sometimes the bones are first roasted in the oven, and then added to the stock pot, creating a much deeper flavor. The bones contain a lot of natural gelatin in them so they give stock a richer “mouth feel” as well as significantly more nutrition. Stock is sometimes colloquially called “bone broth,” but chefs and cookbooks will always refer to it as stock.
Since I roast a chicken two or three times a month, after we have eaten all the meat from the bones, I put the carcass in the freezer. When I have two medium or three small carcasses collected, I make the following stock.