Broth and stock are made in similar ways and share many characteristics, but there are some important differences.
What Is Stock?
Stock can be made with beef, veal, chicken, turkey or fish bones.
Getty Images
Other aromatics like leeks and parsnips are sometimes included.
Another hallmark of stocks made in professional kitchens is that they typically have no added salt.
That’s because stocks are used in dishes that will be reduced and/or seasoned.
What Are the Main Types of Stock?
Tomato paste is added, then cooked until caramelized.
Then water is added and the whole mixture simmers for 12 to 24 hours, Handal says.
White Stock
White stocks are similar to brown stocks, but nothing is roasted.
They’re simply made by combining all of the ingredients and simmering for four to six hours.
White stocks still have some gelatin and body but they’re much lighter than brown stocks.
Fumets are made by gently cooking the ingredients to extract flavor but not enough to produce browning.
They’re then simmered for an hour or two.
What Is Broth?
Broths are traditionally made with a similar process to stocks, with some key differences.
One of the biggest differences is that broth is made with meat rather than or in addition to bones.
Like stocks, broths contain aromatics, but they also typically contain additional seasonings, including salt.
Broths also usually have a shorter cook timethan stocks.
Cold broths are fluid and do not congeal," Handal explains.
Handal also mentions French pot-au-feu, Italian brodo di carne and Chineseegg drop soupas good uses for broth.
What About Store-Bought Broth and Stock?
And I’ve yet to encounter a store-bought stock that’s become gelatinous when chilled.
The main exception is if you’re reducing the broth or stock to make a sauce.
Then it’s worth noting the sodium on the Nutrition Facts panel.
How Does Bone Broth Fit into the Equation?
Unlike traditional stock,bone brothsare often seasoned since many people simply sip on them.
What About Vegetable Stock and Broth?
With all this talk of meat and bones, you might be wondering about vegetable stocks and broths.
“A vegetable broth and a vegetable stock are one and the same thing,” says Handal.
“The only difference would be the terminology.”
And if you’re buying it at the store, look for a low-salt or no-salt-added option.
Are Stock and Broth Interchangeable?
And if you’re using store-bought, it’s unlikely they’re much different anyway.
You might need to adjust the seasonings, though, especially the salt.
What Can I Substitute for Stock and Broth?
When browsing recipes or shopping for broth or stock, you might also see consomme and bouillon.
This sort of consomme can be served as a stand-alone dish or form the basis of a wonderful soup.
These products can be super-convenient, but just beware that they can be very salty.
How Do You Store Stock and Broth?
For the best quality, use frozen stocks and broths within three months.
Transfer to the refrigerator to defrost.
Are Stocks and Broths Healthy?
Perhaps the biggest thing to watch out for is sodium.
“Not all stocks and broths are created equal when it comes to sodium content,” says Taub-Dix.
I’ve seen some bouillon cubes weighing in at almost 1,000 milligrams of sodium."
But if you keep an eye on sodium levels, both broth and stock can be healthy.
How you use stock and broth also impacts how healthful they are.
“I like to think of stocks and broths as veggie vessels,” Taub-Dix says.
“Soup is a perfect carrier for vegetables and lean protein.
