Broth and Stock: What Makes Them Different?

Broth vs. Stock: What’s the Difference?

History of Broth and Stock

Broth and stock are two cooking liquids. People have used them for a long time. They make soups, sauces, and stews taste better. But they are not the same.

Broth

“Broth” is a very old word. People from England used broth hundreds of years ago. Broth is made by cooking meat, vegetables, and some bones in water. You can drink broth like a soup.

Stock

“Stock” is also old, but not as old as “broth.” Stock is made by cooking bones in water. Sometimes people add vegetables. Stock is thicker than broth. You use stock to make other foods like gravies and sauces.

How to Use Them

When to Use Broth

• Drink a warm cup of broth when you are sick.
• Add broth to vegetable soup for more taste.
• Cook rice in broth to make it yummy.
• Use chicken broth to make a light soup.
• Pour broth in your stew to make it rich.

When to Use Stock

• Use stock to make a thick gravy.
• Add stock to your stew for a deep flavor.
• Cook your beans in stock for more taste.
• Create a sauce with beef stock.
• Make risotto with chicken stock.

Trick to Remember the Difference

Here is a simple way to remember the difference: Broth is for sipping, stock is for cooking.

Summary

Both broth and stock are yummy and useful in cooking. Broth is made from meat and vegetables. Stock is made mostly from bones. Use broth when you want a light soup. Use stock to make dishes thicker and tastier.