What is the difference between broth and stock? It seems like they would virtually be the same thing as they both are a liquid, but there are slight differences. What is the difference? Basically, the difference is in how they are both made or prepared.
Stock is made from the bones and connective tissue of meat, and including vegetables. Though they are removed after the stock is cook, and use in another meal, and the stock is used as a base for soups among other things. Usally a chicken stock is administered when an individual has a cold or flu.
While broth is the cooked liquid with meat and vegetables left in and enjoyed together.
There is a slight differences between the two, though they could be similar or the same.
What Is Needed to Make a Stock
The following is instructions to make a stock using vegetables along with either beef shanks, or chicken, including wings, back, neck, ribs, and giblets (except the liver). Most stocks are vegetable base only, and meat bones without the meat (in the case of chicken, it would be the leg bones without meat).
Ideally for a stock using bones, you want to use bones that are cleaned of all of the meat. This can be hard to achieve in your own home kitchen.
However, you could buy some meat bones (usually beef bones only are found) at your local butcher who has cleaned the bones of all the meat.
To make a stock using beef, first arrange the beef shanks in a single layer in a non greased large shallow roasting pan.
Roast, uncovered, for 45 minutes or until nicely browned. Transfer the shanks and ribs to a stockpot.
Pour off all the fat from the roasting pan, then add 2 cups of water to the pan and swirl it around, scraping any browned bits of meat or juices. Now add to the stockpot along with the remaining water.
Bring the water to a boil, uncovered, over high heat, skimming off any scum.
Next add the onions, carrots, tomato, garlic cloves, bay leaves, parsley, thyme, and salt. Partially cover and simmer for 3 – 4 hours, occasionally skimming off the scum.
Remove meat and vegetables, set aside. Pour the pot of liquid through a large colander or sieve, setting over a very large heatproof bowl.
Let the stock cool, pour into jars and cover with lid. Put into refrigerate overnight. The next day, discard the fat that has solidified on top. Use your stock within 3 to 4 days.
You could also ladle the cooled stock into ice cube trays, then freeze. Once frozen, place stock cubes in freezer bags or containers for future use.
Do the same above if using chicken, though you do not roast the chicken in the oven. Instead, add the chicken parts to a large stockpot. Add the water and bring to a boil, uncovered over high heat, skimming off any scum.
Next add the remaining ingredients, and simmer for 3 hours. Also at this point, you can add fresh herbs if you would like, but this is optional and not at all necessary for making a good stock, as you don’t want to dilute the flavors of the carcass.
Next, do the same with the cooked stock, chicken parts and vegetables, as the same with the beef stock, just before straining.
What Is Needed to Make a Broth
Here’s how to make a broth using beef or chicken.
Heat some cooking oil in a large stockpot over medium heat. Add vegetables like garlic, onions, celery, and carrots. Cook the vegetables until softened.
Add 8 cups of water, with bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes, or until meat is cook through.
When broth is cooked, you can go a step further for a more hearty broth by adding some cooked rice, noodles or legumes.
When to Use Your Stock Or Broth
The difference between stock and broth, is a stock is the liquid produced by simmering raw ingredients, with the removal of the solids (meat and vegetables), leaving a highly flavored liquid. You can also chose to make a broth without meat.
The stock can be used as a base for many things like soup, gravies, and sauces among others.
Were as broth is a basic soup, where the solid pieces, the meat and vegetables, remain. A broth is often made more substantial by adding rice, barley, legumes, and even pasta. You can also make a broth without meat.
As you can see, there is a difference between stock and broth, though the way in how they are made are very slightly similar.
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