Just Married Chicken Stock

Made without colorings, preservatives, or texturing agents, this chicken broth is created using artisanal means, and with 100% fresh and natural ingredients. It has great body, and a delicate but full flavor. It’s mildly savory, only enhancing and never competing with the other flavors of the dishes you use it with.

Just Married Chicken Stock is a very versatile ingredient, elevating your soups, consommés, risottos, and sauces.

Use it to braise some chicken legs for a generous dinner:

• • Heat extra virgin olive oil over medium heat in a large and deep oven-safe saucepan or Dutch oven.
• • Add in chopped red onions, and cook for around 3 minutes, stirring occasionally. Add in minced garlic, and cook for another 2 minutes. Remove onion and garlic, and set aside on a plate.
• • Season chicken legs or thighs (or both) with salt and pepper, then coat in flour. On the same pan used to cook the onion and garlic, brown the chicken for around 5 minutes each side. Add the onions and garlic back into the pan.
• • Mix dry white wine with tomato paste in a small bowl with a whisk. Pour this mixture into the saucepan, and add a bay leaf. Let boil for about 2 minutes, until liquid is reduced by half.
• • Add in Just Married Chicken Stock and a few sprigs of rosemary.
• • Take from stove, and cover the saucepan. Braise in a preheated oven at 325F for about an hour, or until chicken is tender. The thickest part of the chicken (not touching the bone) should read at least 165F on a food thermometer.
• • Serve and enjoy!

Although there is a very slight distinction, “broth” and “stock” generally mean the same thing, especially to many cooks, chefs, manufacturers, and food writers, and the words are often used interchangeably.

But if we want to get technical, many people will insist that stock is made mostly from animal bones, meaning it contains more gelatin, and thus, will have a thicker texture. Stock is also said to be cooked longer, and has a more intense flavor, despite it being generally unseasoned and used primarily for other dishes. Broth, on the other hand, is made with animal meats (sometimes also containing bone), and has a thinner consistency. Broth is also seasoned and salted, and can be eaten alone.

But there are many versions of both stock and broth, and it generally boils down to it being mostly the same thing: the liquid left over from boiling food—meats, poultry, seafood, even vegetables.

Both bottled and canned stock must be kept in a cool, dry place, away from moisture, sunlight, and heat. Bottled stock can also be kept in the freezer for 6-9 months. Once the bottle is opened, refrigerate immediately; it will last for 3-4 days. Canned stock must be transferred to an airtight container once opened. It will last 3-4 days in the refrigerator.