If you are the type of person who likes to cook on a regular basis, you probably notice that a ton of your recipes call for chicken broth. When the recipes do not call for broth, they call for stock instead. In all honesty, we thought the two items were interchangeable, and it turns out we’re not alone!
The Food Network has shared information regarding the key differences between stocks and broths (and why they’re NOT interchangeable) and we are happy to pass the knowledge along.
The main difference is a simple one: broth is made from the meat, while stock is made out of the bones. When the bones are given the chance to simmer for a long period of time, the gelatin release provides the stock with its rich flavor, resulting in a fuller taste when compared with most broths. Their flavoring makes it easier from a seasoning standpoint, too.
Broth, on the other hand, requires a bit more input, seasoning wise. Stock can usually be used without any additives, but the same is not true for broth. Are you in the midst of preparing a recipe that requires broth and looking to enhance the flavor profile? If so, there are a multitude of items that you can add, such as leeks, celery, garlic, black peppercorn, onions, bay leaf, carrots, parsley, and fennel.
If trying to substitute broth for stock, you may end up with a dish that’s a bit too salty or unbalanced. And if trying to substitute stock for broth, your dish may end up lacking flavor.
Now that we know more about these crucial differences, we are able to take our cooking projects to the next level. And, since many of us are still stuck indoors, it’s a perfect time to experiment in the kitchen!