Broth vs. Stock
One of the biggest questions I get this time every year from clients is “what is the difference between broth and stock?” The answer is simple. Bones and seasoning.
In stock, the bones used have been boiled down and flesh removed. Then you add them to the pot with a mirepoix (celery, carrot, onion combo) and simmer for 6-8 hours to create a very neutral base. Your seasoning is added when you are creating the dish. This allows for multiple flavour profiles to be created without any flavour conflicts or overlap pre-seasoning would cause.
And example of what stock would be used for would be a nice creamy cheesy risotto.
Broth is created with meat. Whether it be on the bones or by itself. Furthermore, it is simmered much longer. On average about 12 hrs. With the broth, you season it with not only the mirepoix blend, but in some cases a tomato paste, aromatics such as bay leaves, and spices like peppercorns.
To create a rich dark brown broth, the meat and bones are roasted until dark brown in the oven along with the veg. This creates a richer, stronger, and in my humble opinion, more flavourful broth.
Broths are commonly used as soup, ragu, stew, and gravy bases. The starting points for rich dishes.
With all this being said, keep in mind you can use either one when recipes call for them. Broth and Stock are very interchangeable. The trick is to be mindful of the taste and season accordingly.
I hope this helps you to create some amazing dishes in your own kitchen.
My recipe is here.
