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?