OK, so I’ll go on a mild rant, then. I really don’t know what the fuck the difference is between a Swanson chicken broth vs a chicken stock vs (I would guess) a bone broth. They first two taste the goddamned same to me, and have the same thin mouthfeel (I know, I know … some folks hate that term) as one another. To me, if the liquid doesn’t gel in the fridge and calls itself a stock, it either hasn’t been reduced enough and/or hasn’t enough bone matter in it. I mean, you could fake this by adding gelatin if you want. My guess is that companies think that consumers will say “ick” if they have their broth/stock turn into jelly in the fridge, and they may be right. But, for me, if it don’t gel, it ain’t stock. Even meaty broths I make will gel, as I tend to use a decent amount of bones in them. And that’s good. That’s what gives you that velvety texture (hey…I didn’t use “mouthfeel” there), and richness.
Like look at the few seconds of this video and this dude’s beef stock:
That’s what I wanna see. Same with chicken stock, though maybe not quite as extreme, it’s close. When I pull my stock out of the fridge, it’ll come out in one piece if flipped onto a plate.