When To Use Broth Vs Stock In Your Cooking
NEWS
By CHLOE O'DONNELL
While broth and stock are similar, broth is made by simmering meat and has vegetables for added flavor. Stock is richer and is made by simmering animal bones to extract gelatin.
Their texture difference is subtle, and while you can usually substitute one cooking liquid for the other in a pinch, it can make a big difference in your recipes.
Broth is a flavorful liquid that’s great on its own or used as a base for lighter dishes, like chicken noodle or vegetable soup, or other dishes, like mashed potatoes.
Making broth involves simmering meat and aromatics for about 90 minutes, and bouillon cubes can be added for more flavor to an already-existing broth.
Stock is usually left unseasoned to serve as a base for various dishes, such as stew, gravy, risotto, and sauces, like the classic French sauce velouté.
Making stock at home involves simmering animal bones and aromatics for several hours. Bone broth, a variant of stock, requires roasting the bones and simmering them for 24 hours.
