Stock vs. Broth: What's the Difference? (2024)

FAQs

Stock vs. Broth: What's the Difference? ›

Stock is made by simmering bones in water and chefs use it to imbue recipes with a rounder and thicker mouthfeel. Chefs make broth by simmering meat and use it to provide flavor. The main factors that separate stock from broth are their ingredients, seasonings, and cook times.

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

As a result, stocks often have a richer flavor than broths due to the collagen and gelatin released from simmered bones. This difference in flavor is often what determines if a stock or broth is to be used. Secondly, stocks usually have longer cook times than broths.

Consommé is a stock or broth that's been clarified to remove impurities, yielding a crystal-clear liquid with no traces of fat. Common types of consommé include beef, chicken, veal, fish and tomato. It is often served at the start of a meal as a light appetizer.

“In general, stock and broth can be used interchangeably. However, there are times when it is more advantageous to choose one over the other,” Hill admits. Because stock is made from bones, it will infuse any recipe with stronger chicken flavor than broth.

The terms bouillon and broth are often used interchangeably. Both refer to the translucent, flavorful liquid that is made by simmering beef, chicken, vegetables, and other ingredients. Colloquially, bouillon is often meant to describe the resulting broth from cubed and powdered forms of bouillon.

And the Winner Is..

Stock! Whether homemade or store-bought it has more protein and usually less sodium per serving as compared to broth. Plus, the flavor is just better which means you'll start with something tastier and will hopefully use less salt to taste at the end.

Just as when you're making stock for soups or stews, boiling will cause soluble proteins and rendered fat to emulsify into the cooking liquid. By simmering, you avoid emulsifying the fat and thus keep the stock clearer, and we found that the scum created simply settled to the bottom of the pot.

As a result, stock is usually a healthier product, delivering a richer mouth feel and deeper flavor than broth. Stock is a versatile culinary tool that can deliver taste to any number of dishes. Darker in color and more concentrated in flavor than broth, it's ideal for use in soups, rice, sauces and more.

For a clear stock, never let it boil and never stir it. Avoid adding salt if reducing the stock later. Concentrate the flavors by simmering the stock further after straining.

What does adding flour to soup do? ›

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

THE BOTTOM LINE: Canned consommé is different from canned broth in that consommé typically contains gelatin and is saltier. You can use them interchangeably in most recipes if you correct the seasoning for the salty consommé.

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.

'Stock' and 'broth' both refer to liquid that has been simmered slowly with meat and veggies. The distinction between the two can generally be made based on whether bones and seasoning are also added to the liquid.

Stock is thicker than broth due to the viscosity from collagen, it also contains more calories, fat, protein, vitamins and minerals than you will find in broth. Over the past few years, stock has gained popularity as a sipping drink, commonly known as bone broth, due to the rise of the Paleo, Whole30 and keto diets.

Yes! You can use beef or chicken stock as a beef or chicken broth alternative. What's the difference? Stock is made by simmering roasted beef or chicken bones for a long time, a process that extracts the collagen from the bones and gives the stock a slightly gelatinous texture, plus rich beef or chicken flavor.