The Difference Between Broth and Stock

Broth and stock are two pantry essentials every home cook should have in their kitchen, whether store-bought or homemade. Imagine coming home to a delicious, rich smell. You go to your kitchen, and a simmering pot of mouthwatering goodness sits on the stove. It’s time to make dinner, and you have plenty of options! You can use broth and stock to save money by eliminating food waste, enhancing a dish, or drinking it alone for a nutritious treat. Broth and stock are similar and can be interchangeable. But what are the differences, and when should we use one over the other? 

What is the difference? 

Simply put, the broth is made by simmering meat and vegetables together for a few hours or more, and stock combines animal bones and vegetables instead of meat. Both incorporate aromatics like onions and garlic and are highly customizable. 

The broth is quicker and easier to make in a pinch and only simmers for a few hours for a great flavor. It is less full-bodied than stock and tends to contain more sodium due to the meat used. However, if you have leftover meat or seafood and some aromatics, you can whip up a delicious broth in no time. The broth is also easier to make vegetarian than stock because it doesn’t require bones. 

Stock requires about four to six hours, but it is worth it. Stock simmers bones, aromatics, herbs, and vegetables together. It is highly customizable, and you can add any vegetables or utilize whatever type of meat, bones, or seafood you have at your disposal. The cartilage and marrow in the bones release proteins and gelatin to enhance the flavors. Animal bones also change the viscosity of the stock, making it thicker and even jelly-like depending on how long you simmer it. 

Store-bought vs. Homemade 

Store-bought broth and stock are acceptable substitutes when you do not have time to make your own. You can also purchase lower sodium options if you are following specific diets for your health. But there is no flavor replacement for delicious homemade broth or stock! 

Making homemade broths and stocks is an excellent way to save money on food waste. When you notice produce and herbs starting to wilt, create a broth or stock instead of throwing them away. Garlic, onions, mushrooms, celery, carrots, leeks, parsnips, radishes, and peppers are all wonderful enhancements. It is difficult to go wrong with adding whatever veggies you like. If you have meats left over, simmer them with veggies for a flavorful broth. Seafood, beef, lamb, chicken, and turkey are all delicious choices. If you bought a rotisserie chicken, for example, don’t throw away the carcass! Throw the leftover bones in a pot with some water, herbs, and vegetables, and you can utilize every part of your purchase without any food (or money) going to waste. 

What is Bone Broth? 

Bone broth is a popular variation with a more robust feel and umami flavor. This broth includes bones but is typically rubbed with tomato paste and roasted. Bone broth simmers longer than stock and broth and can go for up to two days. It is designed to be sipped on its own and tends to be saltier and intensely savory. Bone broth contains plenty of nutrients and is an excellent option for breakfast.  

Consommé and Bouillon 

Consommé and bouillon are both delicious variations of stock and broth. 

Consommé is a clarified broth or stock that removes impurities leftover from cooking. Egg whites are added while simmering to help bring impurities to the surface. Consommé must be served hot and without anything in it because it becomes gelatinous as it cools due to the collagen from the proteins used. 

Bouillon comes in many forms: granulated, cubed, and as a paste. It isn’t easy to make at home and is most often store-bought. Bouillon is an excellent addition to gravies, store-bought stocks, broths, and sauces. It is a delicious flavor booster to most dishes and can be added to almost anything. Double-check the label on the back of your store-bought bouillon because it often contains high amounts of sodium and msg. 

Health Benefits 

Broth and stock are both nutrient-dense and provide multiple health benefits. But stock tends to be healthier because it has a higher concentration of fat, protein, carbohydrates, minerals, and vitamins. In addition, stock simmers longer to release more nutrients and flavor and incorporates animal bones that contain plenty of collagen to support your immune system. Keep an eye on the sodium levels, and if you buy some from the store, keep the sodium under 150 milligrams per serving. 

Best Storage Options

If you made your stock or broth at home, let it cool and put it in the fridge after it has cooled to room temperature to prevent the growth of bacteria. Stock will stay fresh in the refrigerator for four days, and broth will keep for up to four days. Be sure to transfer your stock or broth to an airtight container before storing it in the fridge. They also freeze and reheat wonderfully if you need more time to use your broth or stock.

How to Make Stock?

Stock takes around 4 hours to make and only has a few simple steps! 

• Combine your bones, vegetables, and aromatics in a pot with enough water to cover the ingredients. Bring to a boil. 
• Lower the heat to a simmer and occasionally skim the scum and fat layer off the top. The stock will reduce by about a third over 3-4 hours. 
• Strain the large debris out of your stock with a fine mesh sieve and transfer the liquid into another bowl. 
• Use the stock or cool and store it. 

How to Make Broth?

The broth is faster to make than stock and is the better option if you only have leftover or uncooked meats and veggies in your fridge. 

• Put your meat, veggies, water, and herbs into a pot and boil, then reduce to a simmer. 
• Skim the fat and scum off the surface with a ladle or wooden spoon.
• Cook for around an hour or until the meat is cooked. Remove the meat and set it aside for future use. 
• Continue to cook the broth for about an hour until slightly reduced. 
• Strain the broth and store it. 

Recipes:

Now that we know the differences and health benefits of making homemade broths and stocks, here are some of my favorite recipes. Each recipe is versatile and will be delicious with almost all meals you put on the table. 

Wholesome and Healing Chicken Broth 

Chicken broth is in countless meal recipes, but did you know it has many beneficial properties when consumed on its own? My homemade chicken broth is filling sustenance that can help if you are not feeling well. Heat it until warm and sip it like tea. In addition, my chicken broth provides terrific health benefits even if you feel healthy. It is packed with protein and essential fatty acids that help improve digestion, clear your skin, improve sleep, strengthen your immune system, and protect your joints. 

Maintain the broth level in the pot after adding the water; as you simmer, the water level will go down. Try adding one cup of water after the first hour of simmering and another at the second hour, and you can maintain a good amount of broth in the final product.

Healthy and Delicious Lamb Broth 

Perfect for hearty soups, stews, or gravies, lamb broth is a favorite among cooks with a preference for more decadent, more flavorful meals. In addition, lamb broth has many health benefits; it contains antioxidants and contributes to hormone production, strength, and cardiovascular health. My mother’s recipe yields a perfectly complete, hearty, healthy lamb broth.

The Best Homemade Freekeh Recipe 

When I was younger, my mom always had a soup pot on the stove. The inviting aromas of tender meat and spices would waft through the house, warming the space and making it feel cozy. One of my favorite meals she made was a hearty, nutty soup full of lamb pieces and freekeh called Freekeh Soup. Freekeh is similar to a wheat grain in texture and flavor, derived from green durum wheat. Its smoky, savory flavor is a common ingredient in many hearty stews, soups, and salads. A good broth like this one will leave you warm and satisfied! 

Delish Traditional Chicken Noodle Soup 

Whether you’re feeling a bit under the weather or want to cozy up with a yummy meal on a rainy night, this traditional chicken noodle soup is the answer. This soup is sure to please with a tasty broth, tender chicken, and a colorful mixture of vegetables. Of course, homemade broth makes chicken noodle soup perfectly savory and robust, so use my wholesome chicken broth recipe!