STOCK VS. BROTH: WHAT’S THE DIFFERENCE?
The terms “stock” and “broth” are frequently swapped in recipes, food blogs, and even grocery store aisles. However, understanding the difference between stock and broth can help you elevate your dishes. Explore this guide to grasp the distinctions, find out when to use stock vs. broth and learn how to enhance your culinary creations with these essential liquid bases.
WHAT IS STOCK?
Stock is a mineral-rich liquid crafted from simmering animal bones, vegetables and aromatic spices for a long period of time. Covered with water and a splash of vinegar, then left to simmer on the stovetop, animal bones release collagen into the stock that creates a thick and nutritious base ideal for use in soups, stews and sauces.
Brown stock is made using roasted bones that create a rich and hearty flavor, while white stock is created using raw or blanched bones for a lighter flavor profile and color.
WHAT IS BROTH?
Broth is a delicate liquid created by simmering fleshy meat or vegetables in water, resulting in a base with a thin consistency and subtle flavor. You can make broth with a wide variety of whole ingredients, but most broths are made by simmering meat with vegetables like carrots and onions alongside herbs like parsley and thyme.
With its thin consistency and mild flavor, broth can lay the foundation for anything from spicy chicken and kale soup with basil cream to South African bobotie-spiced risotto.
WHAT ARE THE DIFFERENCES BETWEEN STOCK AND BROTH?
The difference between stock and broth can be subtle, and recipes often use the terms interchangeably. However, there are key differences to keep in mind as you create. Stock, crafted from bones, tends to be thicker, needs a longer simmering time to meld flavors and packs more nutrients from the bones.
Broth, made from fleshy meat, is usually quicker to create and has a simpler flavor and thinner consistency. You may also find that broth (particularly store-bought versions) contain high levels of sodium.
CHICKEN STOCK VS. CHICKEN BROTH
Chicken broth and stock are often created using similar ingredients with one major exception: bones vs. meat. Chicken stock is made using the neck bones, back bones and sometimes feet of a chicken, while broth is crafted by boiling raw chicken meat. The collagen-rich bones used in stock create a thicker liquid base that’s higher in vitamins and minerals than chicken broth.
The main ingredient aside, chicken broth and stock have a pretty similar ingredient lineup. Both animal products are typically boiled with vegetables like carrots, onions or celery, as well as herbs and aromatics like peppercorn, bayleaf or parsley stems. Unlike chicken stock, chicken broth recipes usually call for salt.
BEEF STOCK VS. BEEF BROTH
Beef stock is typically made using the knuckles, joints, shank, feet, short ribs or marrow bones that accompany meats, while beef broth is made by boiling the meat itself. Both beef stock and broth are infused with the flavors of vegetables like onions, carrots and celery stalks.
Beef stock is generally thicker than broth—thanks to the collagen released from boiling animal bones—and often has a richer flavor than broth.
VEGETABLE BROTH VS. VEGETABLE STOCK
Vegetable broth and vegetable stock may go by different names, but they’re ultimately interchangeable terms for the same culinary staple. Both vegetable broth and stock are made by boiling vegetables, herbs and aromatics to form a liquid base.
BONE BROTH VS. BONE STOCK
In culinary circles, bone broth tends to fall under the umbrella of stocks, and the terms are used interchangeably. Whether a bone broth is made from the bones of meat, poultry or fish, simmering animal bones lies at the heart of making stock.
CAN YOU SUBSTITUTE BROTH FOR STOCK?
In many recipes, you can swap broth for stock, and vice versa. Just be mindful that broth usually packs more sodium, so adjust the salt content of your recipe accordingly. Remember, broth is also generally thinner, so it might subtly affect your dish’s texture when substituting for stock.
SHOULD YOU USE STOCK OR BROTH FOR SOUP?
Most soup recipes work well with broth or stock, but you may notice slight differences in flavor profile and consistency. When choosing between stock vs. broth, keep in mind that stock’s concentrated flavor and higher viscosity may be better suited to soups with more body, like chowders, bisques, stews or gumbo. Broth’s lighter flavor profile and thinner texture can work well for creating consommés, bouillabaisses, pho or clear soups like chicken noodle soup.
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