Broth or Stock?

What is the difference between broth and stock? People use these words interchangeably, therefore making it is extremely difficult to know which is which. But once you learn the basic definition of each, you will know for life.

Broth comes from the same Germanic root as brew. It means to boil something. Typically, a broth is made by simmering, or boiling other ingredients in a stock or water. These ingredients can be meat, grain, vegetable, or a combination of these, along with seasonings, and salt. From broths, soups are made.

Stock is the principle of all the soups and sauces which follow. It is used instead of water, to which it is much to be preferred. Stock, in general, is made with any fresh meat trimmings and bones. According to The Royal Cookery Book

• Cut all the meat from the bones; break them; and put them, together with the meat, in a stock-pot, with about 2 1/2 pints of cold water to each pound of bones and meat; and add a little salt, and put on the fire to boil; skim carefully; and put in some carrots, onions, and leeks; simmer for five hours; strain the Stock through a broth napkin, into a basin, and keep it in a cold palce, till wanted.

Before you think about buying stock or broths from the store, entertain the idea of making your own. I have recipes that advise throwing raw chicken into a soup and letting it cook through, which works just fine, but I always precook it in some water in a crockpot. This provides me with flavorful broth that is easy to freeze and use as necessary. 

The same goes for bones of turkey, pork, beef or chicken that you might otherwise throw out. Be adventurous! Use spices to enhance the flavor of your creations. You will be delighted with flavor and compliments!