Difference Between Stock and Broth
Stock is made by simmering bones (often roasted) for hours, producing a rich, gelatinous liquid used as a cooking base. Broth is made by simmering meat and vegetables for a shorter time, resulting in a lighter, seasoned liquid that can be eaten on its own. Stock provides body to dishes; broth provides flavor.
Key Takeaways
- Stock gets its distinctive body from collagen in bones, which converts to gelatin during long simmering (4-6 hours or more).
- Vegetable stock/broth has no bones by definition; the terms are essentially interchangeable for vegetables.
- Demi-glace is stock reduced until very concentrated and syrupy, used as a sauce base.
Explanation
Stock gets its distinctive body from collagen in bones, which converts to gelatin during long simmering (4-6 hours or more). Good stock becomes jiggly when refrigerated due to this gelatin content. Stock is typically unseasoned or lightly seasoned since it is meant to be a building block for other dishes.
Broth is made primarily from meat and aromatic vegetables, simmered for a shorter time (1-2 hours). It is usually seasoned with salt and herbs, making it flavorful enough to drink or use directly in soups. Broth has a lighter body because it lacks the gelatin from bones.
In practice, many home cooks and even some commercial products blur the distinction. Bone broth, a recent popular product, is essentially a long-simmered stock marketed as broth. For most recipes, stock and broth can be used interchangeably, though stock provides richer results.
Things to Know
- Vegetable stock/broth has no bones by definition; the terms are essentially interchangeable for vegetables.
- Demi-glace is stock reduced until very concentrated and syrupy, used as a sauce base.
- Store-bought products labeled stock and broth are often quite similar; check sodium content.