Soup Broth Vs. Stock

by Deborah Harding

Make stock and broth in a 20 qt. pot and freeze excess for future use.

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Broth and stock are both liquids made from slow simmering of animal and vegetable parts. They are made from poultry, veal, beef, fish or vegetables. Both stock and broth are used as a base to make culinary dishes but there are a few differences.

Ingredients

Broth comes from meat and other parts of animals, but the ratio turns more toward the fleshy parts. Vegetables such as carrots, onions, celery and tomatoes, as well as herbs, salt and pepper, are used to give the broth fuller flavor. The same vegetables go into to stock, but there is very little meat included -- backs, necks and bones are the main animal ingredients. Stock also may include wine, whereas broth only contains water.

Cooking Time

Broth simmers a significantly shorter time than stock. Broth is simmered about three hours while stock takes six hours to extract flavor from boney parts.

Flavor

Stock has a richer flavor than broth because of the gelatin produced when bone simmers over low heat for a long time. Broth has a lighter flavor and texture. Broth does not have to be diluted to produce a delicate fresh flavor, whereas stock does.

Uses

You can consume broth alone or add noodles, pasta, rice and a little meat. The French word for stock is "fond," which means "foundation." Stock is the foundation on which to build a dish. It does not stand alone. Make stock into soups, stews or sauces.

Photo Credits

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About the Author

Deborah Harding has been writing for over nine years. Beginning with cooking and gardening magazines, Harding then produced a gardening and cooking newsletter and website called Prymethyme Herbs in 1998. Published books include "Kidstuff" and "Green Guide to Herb Gardening." She has a Bachelor of Music from Youngstown State University and sings professionally.