Broth and stock: 3 differences between the two

When it comes to cooking, especially meat, you would have probably heard the words broth and stock being used often. While both look almost the same and helps in adding flavour, creating the gravy and acting as a catalyst to the marination, one needs to remember that broth and stock are not the same item. In fact, both are made differently and have different purposes as well.

Is broth and stock the same?  

While often used interchangeably, broth and stock are actually very different from each other in terms of preparation and flavour. Here’s what you need to know about the two.

Simply make it!

Broth and stock can be easily made at home and without any fuss. Broth is made from the meat which may be put it with or without the bones, along with salt and pepper seasoning, fresh herbs and vegetables. A broth after it is ready in 30 minutes to 2 hours is comparatively thin and lighter in taste. 

Stock on the other hand is prepared from the bones of the meat. The bones are first roasted and then used to make a stock along with vegetables and some herbs. Due to the presence of the bones which have gelatinous texture, a stock is often thicker. It takes almost 4-8 hours to make a stock, and even longer if you use beef bones.  

Flavour tells it all!

A broth is way lighter, nicely seasoned and can be eaten at any moment while a stock is unseasoned, thick and rich in texture.

Where to use?

Broth is often used to make chicken or meat soup. The dishes get a flavour and richness when you use a broth. Sometimes, they are also used as the base for noodle soups. The broth not only adds volume to the dish but also flavour to it. Moreover, they can be consumed on its own as well. Sometimes, when people fall sick with common cold, a broth or soup made with broth are commonly provided to eat. Stocks can be used not only for soup but also for sauces, gravies, and braising meat.

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