CR's food testing team looked at the different types from Swanson
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Swanson Chicken Broth
The most heavily seasoned and saltiest in our tests. Chicken bouillon-like flavor, with onion, celery, and other seasonings. CR says: Skip.
Swanson Organic Broth Free-Range Chicken
Moderate chicken flavor and mild seasonings. Moderately salty. Organic, so it's made with no-antibiotic chicken. CR says: Pick.
Swanson Cooking Stock, Chicken
Bigger, more natural chicken flavor compared with Swanson's regular chicken broth with 350 mg less sodium per cup. Has some roasted notes, moderate salt, and slight vegetable and herb flavors. Slightly viscous. CR says: Pick.
Swanson Chicken Bone Broth
Rich roasted flavors of chicken and vegetables. Mild seasoning, slightly salty, slightly viscous. Made with no-antibiotic chicken. CR says: Pick.
Swanson Organic Low Sodium Free-Range Chicken Broth
Healthy but bland watered-down broth with little seasoning or salt flavor. Plus: It’s organic, so it’s made with no-antibiotic chicken. CR says: Skip.
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The Difference Between Stock and Broth
Stock is more basic than broth. Stock is created by simmering animal bones, usually chicken, beef, or fish.
Tips to Remember the Difference of Stock and Broth
Understand the difference between beef broth and stock, chicken stock and broth? If you’re still confused, it’s time to make things simple.
Is Chicken Stock the Same As Chicken Broth?
Technically, no. Chicken broth and chicken stock are different in terms of the actual ingredients, their thickness, and their intended purpose. Chicken stock is typically quite thick and gelatinous and is made with animal bones (like chicken, beef, even fish) and left unseasoned (that means no salt).
What Is Chicken Stock?
Stock is a thick liquid made from a combination of animal bones (which are often roasted first to create more rich flavor); mirepoix (a classic combo of onions, carrots, and celery); and aromatics (like peppercorns, parsley stems, and bay leaves) simmered in water for about 4 to 6 hours.
What Is Chicken Broth?
Broth includes animal meat, and potentially some animal bones, mirepoix, and aromatics simmered in water. Unlike stock, which is cooked for a medium length of time, broth is only cooked for a short amount of time (roughly 45 minutes to 2 hours). It is then strained and seasoned (another big distinction between the two).
Can You Use Stock as a Chicken Broth Substitute?
Yes—if you’re in a hurry at the market and can’t remember whether the recipe called for stock or broth, they will both do the trick whether you're making soup, stock, gravy, or a flavorful pot of rice or grains.
What is Broth?
Broth is a thinner, seasoned liquid that starts with meat and some vegetables. Some broths also simmer bones or even start with a stock as its base.
What is Stock?
Stock is made from simmering bones with vegetables, minimally adding herbs & salt to let the true flavor of the simmering contents shine through.
What is Bone Broth?
Bone broth is actually a type of stock, made from long-simmered bones with or without vegetables.
Definitions
Broth is the liquid in which meat has been cooked. Broth is the result of cooking meat and it is the outcome of preparing another item and not usually made on its own. Broth can be prepared with the help of stock, and can be consumed as a dish (soup) on its own.
Beef Stock vs Beef Broth
What is the difference between beef stock and beef broth? Many people consider beef stock and beef broth to be similar, yet there is a remarkable difference between the two. Stock is obtained when beef bones are cooked in large quantities of water for a long time.
