Q:What is the difference between chicken stock and chicken broth? If I don't have time to make stock, can I use canned chicken broth and alter it in some way for use as chicken stock? Becky O'Reilly, Phoenix, AZ
Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.
Canned low-sodium chicken broth is the busy home-cook's best friend. If you've got an extra few minutes, enhance its flavor by adding any combination of the following and simmering for as long as you can: carrots, onions, leeks, celery, fennel, parsley, bay leaf, black peppercorns, or garlic. That'll help the flavor tremendously.
Enriching store-bought broth still won't give you the full stock experience, but unless you're making something like chicken noodle soup, where you really do want the stocky mouth feel, it's a great timesaver.