What is the difference between stock and broth?
- Monday, 26 March 2012
Q: I would very much appreciate knowing what you consider the difference between stock and broth. Many thanks. –Helen
A: While they are both used as a base for soup, sauce, and gravy, and both involve boiling meat and/or bones (except for vegetable broth) and strained, stock and broth are not the same thing.
Stock is clear and a thinner liquid but has a richer flavor than broth. The bones, meat, and/or edible (or inedible) animal parts used to prepare it are removed before use. The longer simmering time releases more gelatin from the animal bones. It is used when a soup or sauce requires a rich flavor or has to be reduced.
To make broth, the bits of animal parts are left in, and a starch such as rice or barley is often added.
Both stock and broth can contain vegetables and herbs as well.