The Difference Between Stock & Broth

collage of broths and stocks - The Difference Between Stock and Broth

Do you know the difference between broth and stock?

Though they are both a liquid, there are differences. And these difference are in how they are prepared.

Broth starts with meat or vegetables and including seasonings like onion, carrots, celery, herbs, salt and pepper.

Broth is cooked in less than two hours and is best used to make soups and is flavorful swap for water when marking rice or other grains.

Stock is made with animal bones that contain some meat left on them. It is cooked for a longer period of time, between two and six hours.

Stock is also used to make soups as well as hearty stews. And when making a sauce or gravy, stock is the better choice over broth.

Bone broth is thicker and more gelatinous than stock and will congeal when refrigerated.

What Is Needed to Make a Stock

vegetable and - or meat stock

To make a stock you will need animal bones, vegetables, herbs and lots of cold water.

For a basic chicken stock, you will need the leftover bones with just a bit of meat and the skin from one large chicken, or the equivalent of various chicken pieces.

You will also need 1 large carrot, 1 large onion and 1 large stock of celery, all cut into large pieces.

Season with salt and about 10 peppercorns. You can also add herb mixes like Herbs de Providence or a Savoury Spice mix.

Add all of the ingredients to a large stockpot along with cold water.

Cover the pot with a lid and bring to a boil, then immediately lower the heat to low and simmer for 2 1/2 hours.

Strain the stock with a fine mesh sieve and discard any solids.

When finished cooking, remove from heat source and cool to room temperature. Refrigerate for up to 3 days or freeze for up to 6 months.

What Is Needed to Make a Broth

hearty broth

To make a broth you will need either turkey, chicken or beef bones.

If you opt to use beef bones, roast the bones beforehand at 425 degrees Fahrenheit for about 30 minutes to enhance the flavor of the broth.

You well also need:

3 tablespoons apple cider vinegar

chopped up carrots, celery, onions and garlic

1 teaspoon sea salt

1 teaspoon whole peppercorns

2 bay leaves

1 teaspoon oregano

3 sprigs fresh thyme and parsley, optional

cold water, to cover

Place bones into a large stockpot or slow cooker and cover with water.

Add apple cider vinegar to water prior to cooking. This helps pull out important nutrients from the bones.

You can also add in sea salt, peppercorns, vegetables, like onions, garlic, carrots and celery and including herbs like parsley and thyme.

Fill stockpot with filtered water to cover. Leave room for water to boil.

Heat slowly. Bring to a boil and then reduce heat to simmer for at least six hours. Remove any scum as it arises.

Cook slow and at low heat.

Chicken bones can cook for 24 hours. Beef bones can cook for 48 hours.

A low and slow cook time is necessary in order to fully extract the nutrients in and around the bone.

Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander.

Let stock cool to room temperature, cover and chill.

When to Use Your Stock Or Broth

broth with vegetables and pasta

Stock is commonly used to make but not limited to, soups, sauce and gravy.

White stock or clear stock is used to make white sauces and clear soups, while brown stock is used in brown sauces, red meat stews, and braised dishes.

Stock can also be used to prepare rice dishes and risottos.

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Bone broth is typically saltier and much more flavorful than stock because it’s designed to be sipped straight out of a cup all on its own.

Broth is used as a bases for curries, casseroles and stews.

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Broth is used to make gravy by thickening with cornstarch or arrowroot.

It can also be used to make rice, pilaf, pasta, quinoa and risotto dishes.

Try This Deliciously Yummy Bacon and Spring Pea Risotto

Cooking Tip For Both Stock and Broth

Baste chicken, beef, or pork while it’s roasting in the oven with broths or stocks to add flavor while helping to keep the meat moist.

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