The Differences Between Concentrated and Regular Chicken Stock: What You Need to Know

‍When it comes to making a great chicken soup or chili, the difference between concentrated and regular chicken stock might not seem like much.

Both types of stock are made from chicken, right? But while concentrated chicken stock is simply dehydrated and rehydrated stock (along with some added salt), regular chicken stock is created through long-simmering.

This results in a more robust flavor with fewer additives for flavor. These two different types of chicken stock have their own uses, depending on what you’re making.

If you want to make chili, crawfish étouffée, or another dish that requires thickened broth, then you might find that concentrated chicken stock is best suited for your needs.

If you’d like to add a subtle depth of flavor to your soup or other recipes, however, then perhaps regular chicken stock will be more useful as an addition to your pantry.

Concentrated chicken stock is a great way to save time and money in the kitchen. It’s a highly concentrated form of chicken stock that has been reduced until it is about 50% of its original volume. This makes it a great time saver because a smaller amount of stock can be used to create a large quantity of flavorful dishes.

It can be made from scratch, or bought from the store. You can use concentrated chicken stock to make soups, stews, and sauces. The reduced volume also makes it easy to store and transport. One of the best things about concentrated chicken stock is that it is inexpensive to make at home, so you can save money without sacrificing quality or taste.

What is concentrated chicken stock?

Concentrated chicken stock is dehydrated stock that is rehydrated with hot liquid. This means there’s no long-simmering involved in the creation of concentrated chicken stock.

The flavor is also generally more intense thanks to the addition of sodium. This type of chicken stock is typically used when you need to create a thick, hearty broth that’s more like a gravy, such as in chili.

The flavor is less subtle than regular chicken stock, which is a big reason why it’s used in chili and other thick, rich, and hearty dishes. Concentrated chicken stock is generally sold in powder or granule form, which means it’s easy to dissolve and store.

This is also one reason why it’s more expensive than regular chicken stock: It’s not made from the same ingredients.

It is made from dehydrated chicken stock that has been rehydrated with water, salt, and sometimes sodium phosphat.

What is regular chicken stock?

Chicken stock made from scratch is regular stock, which is created from long-simmering chicken bones, vegetables, and water.

This gives the broth a more subtle flavor, since the bones and vegetables need time to impart flavor into the water.

When you first make regular chicken stock, it will be cloudy with a light color. As it sits in the fridge and cools, it will solidify and become more clear.

While some of the flavor will be off-putting to some people, it’s a great base for soups and other dishes.

Regular chicken stock will generally have less sodium than concentrated chicken stock, but it still may have a significant amount of sodium depending on how much salt you add during the simmering process.

Regular chicken stock is sold in cartons, cans, and sometimes bags, which makes it easy to store and use.

The difference between concentrated and regular chicken stock

As you’ve probably noticed, regular chicken stock is made from scratch and concentrated chicken stock is dehydrated rehydrated.

This is the primary difference between the two types of chicken stock. Concentrated chicken stock is essentially regular chicken stock that has been dehydrated, rehydrated with water, salt, and sometimes sodium phosphate, then repackaged.

This makes it easier to store, since it takes up less space. Concentrated chicken stock is more salty than regular chicken stock, which is why it’s used in recipes that require a thick, hearty broth.

You’ll also find that it’s less expensive than regular stock because it’s less labor-intensive to make and the ingredients are less natural.

When you should use concentrated chicken stock?

If you’re making chili, for example, and you’re looking for a thick, rich sauce that’s more like a gravy, then you’ll want to use concentrated chicken stock as opposed to regular chicken stock.

You’ll also want to use concentrated chicken stock if your recipe requires a lot of liquid and you want to maximize flavor.

This means you’re cooking a dish like soup, stew, or gumbo, and you know that you’re going to end up mixing everything together.

Concentrated chicken stock is also a great addition to your pantry if you’re making something like a gravy or sauce and you want a more intense flavor.

When you should use regular chicken stock?

Regular chicken stock is best suited to soups, stews, and other dishes that require a lighter color and a more subtle flavor.

This is because a lot of the flavor comes from the bones and vegetables that have been simmering for hours, which leaves a lighter and less salty taste than concentrated chicken stock.

Regular chicken stock is also a better option if you’re watching your sodium intake. This is because concentrated chicken stock is generally much higher in sodium than regular chicken stock.

Regular chicken stock is also best suited for thicker, richer dishes that don’t require a gravy, such as dumpling soup. When you’re not looking for a thick and hearty sauce, then you’ll want to use regular chicken stock.

Conclusion

Chicken stock is an essential part of any home cook’s kitchen toolkit, and learning the difference between concentrated and regular chicken stock is the first step to getting more out of your stock.

Regular chicken stock is created from long-simmering bones, vegetables, and water and is best suited to thicker, richer soups and stews.

Concentrated chicken stock is dehydrated regular chicken stock that has been rehydrated with water, salt, and sometimes sodium phosphate.

This more intensely flavored chicken stock is best suited to dishes that require a thick, hearty sauce, such as chili, or as a flavor enhancer in a sauce or gravy.