Chicken consommé and chicken stock are both made from boiling a whole, raw chicken.
They have similar flavors, but they’re not the same.
This blog post will compare these two products and help you decide which one best fits your needs.
What is special about chicken consommé?
Chicken consommé is a traditional French soup, which means it has been around for centuries.
This soup is so tasty because of the broth base made from chicken and vegetables cooked for hours to extract all of the flavors.
This is a light but flavorful dish that can be served alone or with bread to dip into the broth.
It’s also great on its own as a first course before dinner! Chicken consommé does not contain any cream, milk, butter, flour, onions, garlic, etc., making this an excellent option for those who are following a gluten-free diet.
What is special about chicken stock?
Chicken stock is a staple in many kitchens.
It can be used as an ingredient to make soups or stews, or it can act as its own soup base by boiling vegetables and rice with the broth.
However, what most people don’t know about a chicken stock is that it’s not just for cooking! Its healing properties are now known to relieve pain from arthritis and help soothe inflammation caused by conditions like IBS.
What are the differences between chicken consommé and chicken stock?
We hope this table will help you differentiate between chicken consommé and chicken stock so that you can find the one that best suits your needs!
|Comparison||Chicken consommé||Chicken stock|
|Texture||– Chicken consommé is a clear soup made from the bones and meat of cooked poultry, vegetables, herbs, and seasonings |
– Consommé has a lighter texture than stock because it contains less gelatin
|– Chicken stock is a brown liquid made from boiling bones, meat, vegetables, herbs, and spices |
– Stock is typically browner and less thick than consommé
|Flavor||Consommé has more flavor than stock because it’s not as concentrated.||Stock will have a stronger flavor than consommé due to the addition of bones and marrow|
|Fat content||Consommé contains fat from the chicken meat||Stock does not contain any fat|
|Cooking time||Chicken consommé can be cooked in less time||The stock has more flavor from the longer cooking time which also makes it richer|
|Consommé can be eaten straight up while stock should be consumed with other ingredients||Stock is usually used in dishes that require long cooking times or to make sauces|
|Price||Consommé is more expensive because it uses as much expensive protein like bone marrow and tendons||Chicken stocks are typically cheaper than consommés|
What are the similarities between chicken consommé and chicken stock?
Have you ever wondered what the similarities between them are?
Well, wonder no more!
Here is a list of all the similarities:
1. They both have a similar consistency
Similar to the consistency of chicken consommé, the chicken stock has a smooth and thick texture.
2. They both include carrots, celery, parsley root, or parsley stems
Chicken consommé and chicken stock can both be made by adding carrots, celery, parsley root or parsley stems to the ingredients in the respective recipes.
3. Both use peppercorns to add spiciness to each recipe
Both recipes use peppercorns for added spiciness, but that’s where the overlap ends: The chicken stock is made with boiled whole pieces of meat while the consommé uses only bones to produce its broth.
4. They’re both used for dishes such as soups or sauces
Chicken soup with a flavorful base of either chicken consommé or stock is great for making dishes such as soups and sauces.
5. They are rich sources of protein, minerals, vitamins, and amino acids
Both chicken consommé and stock are great sources of protein, minerals, vitamins & amino acids.
These nutrients help you stay healthy!
Which one is better?
|Product Comparison||Osem Mix Soup Consomme Chicken, 14.1 Oz||Swanson Organic Free-Range Chicken Stock, 32 oz. Cartons (Pack of 12)|
|Latest Price||Check Current Price||Check Current Price|
Chicken consommé is usually lighter in flavor than chicken stock, and it has a more delicate consistency.
It can be used for soups or sauces that are made with cream or butter, which would break down the collagen found in the bones of roasted chickens.
However, if you want to make an intensely flavored soup without breaking down your broth too much by adding dairy products, then the chicken stock may be better suited.
For most purposes though, both will work well!