Rotisserie Chicken Stock vs. Rotisserie Chicken Broth

Who knew???

Well, no one really.  Do a google search for the difference between chicken stock and chicken broth and you end up with a bunch of slightly different definitions.

The normally never wrong Wikipedia  says this...

The difference between broth and stock is one of both cultural and colloquial terminology.

HMMMM... Clears it up doesn't it?

There are other very reliable sources that set the distinction at use... A Broth is a soup, ready to eat.  A Stock is a liquid that is used to make a dish (such as a soup).

Others use the bones as a distinction... In the case of chicken stock, you need to slow simmer the bones to release the gelatin that lurks deep inside the joints and marrow of the bone in order to call it a stock.  But you can slow simmer chicken without the bones and end up with a chicken broth.  Not sure how you can ever get a vegetable stock without bones, but lots of people have this definition.

So, where does this leave Rotisserie Chicken lovers?  I guess you can make up your own definition and as long as you stay consistent, you are as right as anyone else.

Me, I guess I fall into the Wikipedia, Cultural and Colloquial terminology camp.

Stock, for me is deep and rich and more full of flavors than a broth.  When I make my stock from a rotisserie chicken, I load up my crock pot with onions, garlic, carrots, celery, etc along with the bones and bits of meat and skin that hang on the gutted bird.  I also add the jelly that is in the bottom of the packaging to add even more flavor.  That big container in the first photo with the dark brown liquid is my Stock.

A Chicken Broth (to me) is the weaker tasting of the two.  On occasion I need to make a broth.  Mostly I make chicken broth when I am sick.  From way back in my childhood, chicken broth was what I had to eat (and not throw up) before I could eat normal food.  So I guess that is why I have a more negative view of broth.

BUT, on occasion I do make Chicken Broth from a rotisserie chicken... Primarily I have a couple of recipes that call for a thin chicken broth... Like an Asian Egg Drop Soup that you do not want that vegetable, thick, deep colored liquid.

And of course when I am sick.

Broth is easy... and again... My definition, my recipe...

Just save the bones and what ever dribs and drabs of meat that stick.  Drop them in a crock pot... No Chicken jelly, no onions, carrots etc... just pure chicken bones and bits.

Add about 4 cups of water
Set on low for up to 8 hours
strain the bones and bits that come loose

And you have broth... Get well Soon.

Yes indeed, one of my favorite "52 Uses for a Rotisserie Chicken" (now over 70!!!).

I am trying something a bit new this round of recipes... My own little culinary challenge of seeing just what I can do with a single rotisserie bird. So far, I used a single chicken breast to make a delicious...
Garlic Garlic Chicken and Dumplings (Red Lobster Copy Cat recipe for Garlic Cheese biscuits used as the dumplings). This recipe only uses a single Chicken Breast as the chicken ingredient, leaving plenty of the "bird" to continue the challenge.

I also made a Quick Cheesy, Sweet Corn Chicken Muffin recipe using one of the Thighs.

Next I made a Rotisserie Chicken Shepard's Pie recipe with a second Chicken Breast.

Next I posted a Rotisserie Chicken Cordon Bleu Pizza meal using just the meat from the legs.

I also made a Breakfast of Chicken and Waffles using the remaining Thigh.

I even used the Jelly in the bottom of the container to make a Faux Rotisserie Chicken Giblet Gravy.

.. And now a SEVENTH recipe... All from the same bird!

My Goals for the experiment......

1. Eat Well... Make something that tastes good.
2. Recipes for 2 people. One of the great things about a rotisserie chicken is the versatility fr a quick meal for small dinners (breakfast and lunch). Save the BIG cooking for another day, let's have something for just my wife and myself (and young couples, empty nest couples and singles)
3. Versatility... Just how many rotisserie chicken recipes are out there???
4. Keep Track of the costs... Life on a budget, need I explain more?
5. Go beyond the basic recipes and add some tips and HOT TO Photos appropriate for less experienced cooks so that indeed...ANYONE CAN COOK THIS!

Total came in for the Broth at FREE...  Broth (when homemade) is FREE, the chicken has already been paid for in the other recipes!!!

A Great accent to a meal for FREE!
Stay tuned, come on back tomorrow and see what else I make from the single bird!

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This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

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