People often think stock and broth recipes are similar types of dishes. Despite being almost the same, there are slight but significant differences in preparing either.
Many people tend to believe that the terms “stock” and “broth” are interchangeable due to both recipes’ identical way of preparation.
For instance, some would say that a recipe for a chicken base soup could either use stock or broth styles of cooking. Although technically correct, knowing the difference between the two can help you determine what type of base you’d want for the next time.
Stocks consist of bony parts (e.g. chicken), simmered for a certain amount of time. The amount of time needed for simmering is important to take out the bones’ flavor and gelatinous texture.
Hence, stock-based soups often have that gelatinous texture due to the cooked bones. Some variations of this include roasting chicken legs prior to letting them simmer in a pan, which would give them that golden brown appearance. Furthermore, stocks give that full-bodied aroma to your dish.
On the other hand, broth recipes mainly use meat as their key ingredient. The difference of preparing broth soups with stock lies in the required time in preparations.
Stocks take more time to cook than broths, as the latter just usually requires simmering the meat with optional vegetables and sauces for a short while.
This is perfect for those that have a busy scheduled around the house, but let the meat reach its cooked point before serving it. A good way to save on simmering time involves low-frying the meat part, especially if you want to have that crisp bite to your dish.
You can find more timesaving options at grocery stores. Choosing either broth or stock has its own advantages; it only depends on your preference.