What’s the difference between stock and broth?

Stock and broth are very similar in that they are both flavoured liquids used in cooking. In fact, they can usually be substituted for one another in home cooking.

Stock is made using bones and vegetables. They’re cooked for many hours, even up to 24 hours or longer. This long, slow cooking provides the time needed for the collagen and marrow to break down, and the resulting stock is thicker and has more body than broth.

Broth on the other hand is made by simmering meat and vegetables together, bones are not necessary. Broth isn’t cooked for as long, so it’s thinner than stock but still contains lots of flavour. The meat and vegetables can be sliced and served separately or used in other dishes.

Yes, for home cooking, stock and broth are mostly interchangable. However, as stock often doesn't have added salt, make sure you adjust your seasoning to taste according to what you use.

 

Stock is essential for soups, sauces, stews and risottos, but if you only have broth on hand it will work just as well. Almost any dish that requires liquid can be made more flavourful by using stock or broth in place of water.

 

Chicken stock is the most commonly used, but you can create stock from seafood, beef, pork and even lamb. You can make vegetarian stock or broth by using only vegetables as flavouring.

If you don't have time to make your own stock at home, there are plenty of options at the supermarket to make your life easy. These different options are the most commonly available;

 

Pre-made stock is convenient, versatile and inexpensive – and offers an excellent boost to home cuisine, adding savoury flavour to meals such as casseroles and soups, risottos, curries and pastas.

 

Stock concentrate is the result of reducing stock until it's a thick paste with very intense flavour. Simply dilute it in hot water according to the packet measurements and use it as you would traditional broth or stock. It can be more convenient to store than boxed stock as one small jar can make up lots of stock.

 

Also referred to as bouillon cubes, they are made by drying meat or vegetable juices and other flavourings and forming it into a cube. They’re very convenient to store and they’re inexpensive. Crumble directly into your simmering dishes or dissolve into warm water before adding to your cooking.

Now you know the difference between the two, check out some recipes.