What's the Difference Between Broth and Stock?

Do you know the difference between broth and stock? There are subtle differences in how broth and stock are made and what they should be used for.

What’s the Difference Between Broth and Stock?

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Many people think broth and stock can be interchangeable. For many things they can be, but there are certain things you should be using broth for, and other things you should be using stock for.

How is Broth Made?

Broth is traditionally made by boiling meat in water. The liquid is then called a broth. Usually, the meat has some bones with it, although you could make chicken broth simply by boiling skinless, boneless chicken breasts in water. Broth is cooked for a shorter time, anywhere from 45 minutes to two hours. Traditionally, broths are also made with vegetables and other seasonings, although they can be made with only meat.

Because of its cooking time, broth usually has a lighter color, and a lighter flavor, than stock. It can be used as-is for a soup base, where stock may have to be watered down before being used in soups.

Stock

Where broth is made from mainly meat, stock is made from mainly bones. The simplest stock can be made from boiling bones (with some meat attached) in water for 4-6 hours. Stock is cooked for many hours, so that some of the collagen is extracted from the bones. The collagen gives the stock a deeper flavor and color, and a slightly thicker consistency. When refrigerated, good stock will have the consistency of gelatin and return to liquid when it is heated. (Most store-bought stocks do not have this quality.) Traditionally, stocks were made with only bones and no seasonings. Now, it is more common to add vegetables and seasonings to stocks.

Because stocks have a different consistency and fuller flavor, they are not the best choice as a soup base. If you wish to use stock for soups, you will likely need to add water to dilute the flavors and the gelatin consistency.

Bone Broth

Bone broth is somewhere between a broth and a stock. It is made with bones (no meat) and is cooked for a long time to try to get more vitamins and minerals from the bones (up to 24 hours), so it is similar to a stock. After simmering, bone broth is strained and seasoned, and meant to be used on its own, more like a broth.

When Should I Use Broth or Stock?

Broth is good as a base in soups or stews and to deglaze pans during cooking. Stock is best uses as a base in sauces or gravies, to deglaze pans while cooking, or in small amounts to add extra flavor to recipes.