The Difference Between Stock and 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.

Broth 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.


Try This Deliciously Yummy Rice Dish – Fried Rice Pilaf with Peas Carrots & Almonds


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, pilafs, 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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Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce

Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce

For the the greater part of human history, most cultures could not afford to waste food, so a number of uses for stale bread as an example were fashioned. Stale bread was used in many dishes, which were both savory and sweet. One of those sweet dishes became sweet bread pudding.

The basic recipe for such a dessert, was stale bread, eggs, milk and sugar. Over the years other things were added, like fresh or dried fruits, and nuts.

If two of your favorite desserts happen to be bread pudding and pumpkin pie, then why not enjoy the best of two worlds, that is pumpkin bread pudding?

Our featured recipe combines bread with pumpkin and pecans. But that is not all, this one is accompanied by a toffee sauce that has rum in it. Do we have your mouth watering? Then let’s get to baking. Here is what you will need for the featured recipe: Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce.

1 loaf or 16 oz. sourdough bread, cut into 1 inch cubes

4 large eggs, lightly beaten

1 ½ cups pumpkin puree, without spices

3 cup half & half or heavy cream

8 tablespoons unsalted butter, melted and cooled to room temperature

1 cup packed light brown sugar

1 teaspoon pure vanilla extract

1 teaspoon Chinese 5 star spice

½ teaspoon salt

1 cup pecan pieces

Toffee Sauce:

1/2 cup packed dark brown sugar

4 tablespoons butter, melted

½ cup heavy whipping cream

2 teaspoons rum

1 teaspoon sugar

Preheat oven to 350 degrees

pecans added to bread pudding mixIn a large bowl whisk together the eggs, pumpkin, half and half or cream, melted butter, sugar, vanilla, spice, and salt.bread added to wet ingredients for Pumpkin and Pecan Bread Pudding with Toffee Rum SauceAdd the bread cubes and pecans and toss to coat, making sure all the bread cubes are coated with the egg mixture.

Pumpkin and Pecan Bread Pudding in baking dish ready to bakeSpoon the bread pudding into to 13 X 9 inch glass baking dish and bake 45 minutes or until a toothpick inserted in the center just comes out clean.

Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce fresh out of the ovenSet aside on a wire rack to cool slightly.

Pumpkin and Pecan Bread Pudding with Toffee Rum SauceAs the pumpkin bread is cooling you can prepare the toffee sauce. In a small sauce pan, over medium heat, add and mix together the brown sugar, heavy cream, melted butter, and one teaspoon of your favorite rum. Stir toether just until a soft boil, and set aside.

For the whipped cream topping, we personally place a large bowl and the wire whisk attachment or attachments in the freezer for about 5 minutes. A cold bowl and attachments will whip the heavy cream much faster.

In a large cold bowl, pour in the heavy cream, sugar, and rum. Whip until peaks form.

Serve a slice of pumpkin and pecan bread pudding with a dollop of whipped cream, drizzled with some toffee rum sauce, and a sprinkle of pecan pieces.

Try some of our other great bread pudding recipes…

  1. Capirotada – Mexican Bread Pudding
  2. Blueberry Pear and White Chocolate Bread Pudding
  3. Blueberry White Chocolate Bread Pudding

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Blueberry Pear and White Chocolate Bread Pudding

Blueberry Pear and White Chocolate Bread PuddingOur featured dessert is original prepared only with blueberries. But we were given Bosc pears, and they are very good eating. We decided to use them as an addition to the bread pudding. The Bosc is a cultivar of the European Pear grown in the northwestern U.S. states of California, Washington, and Oregon. It is also cultivated in Australia, as well as in British Columbia, and of course Europe. In Europe it is sometimes referred to a the Kaiser pear.

The featured recipe was prepared in video format, please enjoy. The recipe follows at the end, and you can also copy it were it is posted below the video.

Information on different varieties of Pears: Local Foods – Pear Varieties

 

Blueberry Pear and White Chocolate Bread Pudding

3 eggs

Blueberry Pear and White Chocolate Bread Pudding4 cups heavy whipping cream

1 cup sugar

1 tsp. salt*

3 teaspoons vanilla extract

1 1/2 cups blueberries (fresh or frozen)

1/2 cup Bosc pears, 2 medium, diced

1 (10 -12 ounce) package white chocolate chips

1 loaf French bread, cut into 1-inch cubes

 

Preheat oven 350°

In a large mixing bowl; combine eggs, cream, sugar and vanilla. Stir in blueberries, pears and baking chips.

Mix in bread cubes; let stand for 15 minutes or until bread is softened. Transfer to a greased 13×9 inch baking dish.

Bake, uncovered, for 50-65 minutes or until a knife inserted near the center comes out clean. Let stand for 20 minutes before serving.

*With the presence of sugar in a recipe, using salt can require less sugar. The original recipe calls for 2 cups sugar but no salt. By adding the salt, less sugar is needed. The salt brings out the sweetness of the sugar, and making it seem as though you put two cups.

 

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