What’s the difference between stock and broth?

Stock and broth seem very similar, but there are some key differences in the way that they're made and how they're used. Find out the difference and get recipes using stock and broth on myfoodbook.

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What is 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.

What is stock?

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.

What is 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.

Can I use stock instead of broth?

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.

The different types of stock at the supermarket

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.

Boxed stock
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
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.

Stock cubes
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.

Recipes with stock or broth

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

GET THE RECIPE: Indian Chicken Curry and Rice Casserole

This flavourful chicken casserole cooks the chicken in chutney and stock to really boost the flavour of the dish.