What’s the difference between Stock and Broth?

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Ok, this question has been nagging at me for ages, and I’ve read tidbits about it before, but I finally decided to find out once and for all. In case you’ve been wondering the same thing…here’s the answer:

STOCK IS GENERALLY…

  • Made from bones (like chicken bones for chicken stock).
  • More full of collagen, minerals, and gelatin due to the bones used to make it.
  • Thicker due to the gelatin in it from the bones used to make it.
  • Not seasoned with salt.
  • Not ready to be consumed by itself – it needs seasoning or to be used in a dish.

BROTH IS GENERALLY…

  • Made from pieces of meat.
  • More of a liquid because it has a lot of less gelatin in it.
  • Seasoned with salt and other spices.
  • Ready to be consumed by itself.
  • Flavored with vegetables too.

THEY ARE INTERCHANGEABLE
However, despite the fact that there are some technical differences between stock and broth in the culinary world, you can generally use stock in a recipe that calls for broth and vice versa.

RECIPES WITH BROTH/STOCK
I totally forgot to suggest some recipes to try with broth/stock (Tiffany in the comments reminded me). So here are my favorites:

BEEF BOURGUIGNON
BEEF BOURGUIGNON

SIMPLE EGG DROP SOUP
Paleo Egg Drop Bone Broth Soup

SALMON STEW
paleo salmon soup

COCONUT FISH PIE
COCONUT FISH PIE

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Comments

  1. says

    Thanks for sharing. When I watch chef shows like Chopped and Iron Chef, the chefs always put bones in stock. They feel the bones have a lot of flavor.

    Any ideas for a recipe to use stock?

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