Where can I buy chicken broth?

[MouthFullofGum]

I can’t find it anywhere

@SignOnTheWindow Not sure to be honest. I often use the carcass from a roast chicken and it does need less time simmering. It's a rough time scale to get the optimum out of the bones. They should be really soft at the end. I use chicken feet whenever I can get them from the butchers, they probably take longer.

Even if there is some subtle difference between them, there are going to be very few recipes where it’ll matter.

That's why I asked what she was making @crustaceans

I assumed as much. There can’t be many dishes that it would make a great difference to.

@mindutopia no it’s not the same thing in America.

I'm sure even the fresh pouches you buy here are labelled as stock?

Home made chicken stock does that gelatinous thing after about 4 hours, no chicken feet necessary just the bones from a roast.

Stick it in a big saucepan at the back of the cooker, half an onion, some peppercorns, random bits of veg - peelings will do, add water and forget for a few hours.

Yes, I make it every time we have a whole chicken, no extra feet needed.
I use the stock for risotto or soup.

Ocado

I make it in my instant pot in three hours. Chicken wings give a lot of gelatine and the bones crumble and give off their minerals easily. Add cider vinegar to assist with breaking down the bones, plus whichever aromatics you prefer.

Otherwise, you can buy it in Whole Foods at about 10 times the price.

Chicken broth is made from whole chicken and veg rather then using the bones which would be chicken stock.

When Americans say broth they generally mean stock.

Bollocks are stock and broth different things - they really aren't. Broth is what the Americans call stock. If you are daft enough to boil the meat up with the bones then that's your look out. Not necessary.

It would still really help if we knew what you are making FFS!

So when American recipes say broth, all those people go and simmer a carcass for 48hrs??

No. Broth & stock are the same in the US. Bone broth is the 48 hour one. What is the recipe?

They're all the same - stock is made with bones, aromatics and liquid. For some reason, "bone broth" is being touted as a magical health food which can cure all ills and people who are taken in by this kind of crap will insist it's something special and different. It's the emperor's new clothes of cooking.

Every time i cook chicken, be it a whole one or just wings / thighs.
I chuck the bones in a bag in the freezer till I have enough to half fill my pressure cooker .

Along with any wrinkly veg that's in the fridge.

Then simmer them for 4 or 5 hrs , then strain it allow it to cool and skim off any fat.

Bone broth is cooked much longer, and has a decidedly minerally unpleasant flavour, compared to the more straightforwardly chickeny flavour of stock. Theoretically, it contains much more minerals and collagen than stock, because the bones break down far more.

I don’t know if it would cure all ills, I suspect not, but it is nutritious and easy to digest.

If you want something that cures all ills then you definitely need a trip to the Jewish deli

I use chicken thighs, roast them in the oven, then in the slow cooker for 8 hours with celery, onion, carrots, turnip & potatoes, after 4 hours I normally add split peas & lentils & a tin of baked beans. Then lift out all the thighs, allow to cool enough to handle, strip all the meat off, cut in to cubes, put back in slow cooker, season, I normally put a glug of fruity sauce & tomato ketchup, leave for half an hour. The best chicken soup ever, we eat half & freeze the rest.

This is what I make at work it flies out when it's cold.

What is it, mucky?

don't say broth for fucks sake

It’s definitely the same thing in America (I’m American). I recognise there are subtle differences (especially since the bone broth craze took off), but what you buy in shops in America is called ‘broth’ and the same packaging in the UK labels it ‘stock’. The ‘stock’ I buy fresh in the UK (Tesco own) is gelatinous like ‘broth’. Unless you’re making ramen, it really doesn’t matter.

That said, there is a difference between ‘bone broth’ and what is commercially sold as ‘broth’ in the US. They are definitely not the same thing.

But chicken stock is always gelatinous, even after 20 min of boiling.

Why would anyone boil it for hours? It’s simply not necessary.