What are the differences in protein content between chicken broth and chicken stock?

Question

Does anybody have any data on the nutritional composition of chicken broth (liquid in chicken soup) and chicken stock (liquid from chicken bones)? For example, will stock contain more protein then broth? Have googled the nutritional contents I read conflicting things and I'm not sure whether they are referring to broth or stock.

When during the cooking process is protein extracted? If you simmer stock for 2-8 hours, does most of it come out in the first two hours, or does more come out with prolonged simmering?

Asked by James Wilson

Answer

I very quickly found nutritional information for storebought (Swanson) chicken broth and chicken stock. As you'd expect, neither one contains all that much protein. The stock does contain substantially more: 4g per cup compared to 1g - this should also be expected, since stock has some gelatin in it, and gelatin is mostly protein.

Of course, it's commercially made; I imagine you'd be hard-pressed to find good nutritional data for homemade stock and broth.

Answered by Jefromi

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Why skim “scum” from the surface of a simmering stock?

Question

I've been reading various Googled recipes and techniques for stockmaking, as I made my first stock tonight using raw chicken bones. Just about every article/recipe I read says to skim the surface of the stock in the beginning, while it is simmering. Different articles variously refer to the skimmed substances as "scum", "impurities", and "proteins".

I had started out throwing all the vegetables in at the beginning, and probably had it at too high of a simmer, so I never actually got to see any foam or collections of anything other than apparently oils/fats from the chicken appear on the surface. This got me wondering: what is that stuff that floats to the surface? Is there any reason other than aesthetics to remove it from the stock?

Answer

Skimming is for aesthetic purposes.

The scum is denatured protein, mostly comprising the same proteins that make up egg whites. It is harmless and flavorless, but visually unappealing. Eventually, the foam will break up into microscopic particles and disperse into your stock, leaving it grayish and cloudy. The more vigorously your stock bubbles, the faster this process will occur.

If the grayness or cloudiness bothers you but skimming is not an option for some reason, you can always remove the micro-particulates later through the clarification process used to make consomme.

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How long can I keep a chicken carcass and still make stock from it?

Question

I bought a whole chicken for dinner two days ago. Immediately after quartering it, I put it back into a zip-top bag and put it in the bottom of the fridge. So, roughly around 40 hours ago.

I'd like to make stock with it today. And insight on whether or not I should move forward?

Answer

If your quartering of the chicken was done quickly then you are just asking how long you can keep a chicken in the fridge.

How long will uncooked chicken keep in the fridge?

Your 40 hours is fine.

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