stock or broth

[tgobbi]

Here's something I never knew before: broth and stock aren't the same thing. According to an article in today's Chicago Tribune broth is made by "... simmering meat, fish or poultry and/or vegetables." Stock is made from bones (roasted or not) with water and/or vegetables.

The article quotes the Oxford Companion to Food: "A broth... can be eaten as is, whereas a stock... would normally be consumed only as an ingredient in something more complex."

[SarasotaCook]

Basically that is it.

A broth, made from say chicken, and veggies; many times I remove the chicken and let it cook further with just the bones. So technically I then have a stock.

Many stocks are made just with bones and a few aromatics.

There are many interpretation over this and over the years they have almost become interchangeable.

But yes, A broth can be eaten in a soup with some fresh spinach and chicken. The broth is full of flavor; but stock is a heartier, rich liquid that should be added to dish; and not consumed as is. Stock also get the natural fat from the bones, which turns into that fatty substance on the top which can be sklmed off.

Honestly, I make a combo when I make mine.

Crock Pot:
Add a whole chicken, water, bay leaf, often, just a sprig or two of thyme and parsley, carrots, onion, and celery. Cook until the chicken is tender. Remove the chicken and add the bones back in. I usually let it cook another 4-5 hours on low. Strain; and it is done.

I don't add garlic or any strong herbs because I may want to add this to other dishes that may not include garlic, rosemary, oregano, etc. I try to add just enough for a little flavor, but not to overwhelm the broth, you can always add more seasoning later on when you use the broth.

So I guess mine is a mix between broth and stock.

[Krislady]

Mine is more broth than stock, too - I do use plenty of bones, but I also like to add the meat. Kind of the best of both worlds -it's flavorful enough to use as is in soup (my "instant" chicken noodle soup - saute some diced onions, carrots & celery, add a pint of homemade stock/broth, and, when boiling, toss in some fresh pasta for a couple of minutes), but it's got enough gelatin from the bones to have plenty of body - especially when it's been refrigerated!

[hannahs dad]

Very timely post for my lazy afternoon in Vermont. I'm presently roasting bones and veggies for a beef stock which will also become demi glace. If you'd like, I'll post my results. Might add my recipe too as I'm winging it here. Cheers!

[PaulaG]

hannahs dad wrote:
Very timely post for my lazy afternoon in Vermont. I'm presently roasting bones and veggies for a beef stock which will also become demi glace. If you'd like, I'll post my results. Might add my recipe too as I'm winging it here. Cheers!

New recipes are always welcome. Look forward to hearing how your stock turned out.