What's the Difference Between Broth and Stock?
There’s a chill on, and I’ve got a sniffle. Soup season is upon us. Homemade soup is one of the greatest and most versatile dishes you can make in the kitchen. You can make a traditional chicken noodle soup, go outside the box with a sweet potato bacon chowder, whip up a hearty vegetarian lentil soup, or try something richer like creamy zuppa toscana. But no matter what your soup game plan is, it’ll need some liquid. The question is, what kind? Do you need broth or stock? What exactly is the difference? Is bone broth better? Here, we break down everything you need to know so you’re ready the next time you’re throwing on a pot of your favorite soup.
The difference between stock and broth comes down to ingredients. Stock is made with bones, while broth may or may not contain bones, but does contain meat. Stock contains gelatin, which gives it a silky, viscous texture, while broth is generally thinner in texture with a meatier flavor and aroma.
What Is Stock?
Stock is made from animal bones that have been simmered in water to make a flavorful liquid. Sometimes the bones are first roasted — which results in a darker stock with a richer flavor. As the bones cook, the connective tissues break down and become gelatin, which gives the stock a thicker, silkier texture than broth. Homemade stock will often solidify into a jiggly mass when refrigerated, due to the presence of the collagen and gelatin from the bones used to make it. Aromatic vegetables like onions, celery, and carrots — also known as mirepoix — are often added to boost its flavor. Stock is typically left unseasoned.
Best for: A flavorful base for sauce, gravy, braises, and stews.
What Is Broth?
Broth is very similar to stock — the main difference is that it is made with meat and not (necessarily) bones. Broth generally has a thinner texture than stock and will not solidify when refrigerated. Broth is a versatile ingredient that is used as a base for soups as well as a flavorful addition to stews, sauces, and many other dishes. Therefore, it can be seasoned as desired and often includes more than just mirepoix, with other vegetables and flavorful ingredients like herbs, spices, and aromatics like ginger and chiles being added to boost its flavor.
Best for: Soups, braises, stews.
What About Bone Broth?
Bone broth is essentially stock that has been simmered for a longer time, resulting in a richer, thicker broth with more collagen. It can be sipped on its own or used anywhere you would use stock.
A Note on Vegetable Stock and Broth
Obviously vegetarian stock and broth don’t follow the same rules as stock made from animal bones and meat. Both vegetarian broth and stock are made by simmering vegetables slowly in water. Vegetable stock often includes ingredients like roasted vegetables or tomato paste to achieve a deeper flavor. Because no bones are involved, vegetarian stock and broth have a similar thin texture to broth made with meat.
Can You Swap Stock for Broth?
While you can swap one for the other, the differences in seasoning and texture mean you should pay close attention to the consistency and flavor of your final dish. Stock is generally less seasoned than broth. Commercially produced store-bought stock will typically be thinner than stock made at home, with less gelatin present. If you’re looking for one to keep in your pantry, low-sodium broth is a good option, as it’s flexible enough to use in a variety of dishes and seasoned sparingly, which allows you to add salt and other seasonings to taste.
Make Your Own Broth or Stock at Home
Making broth at home can be as simple as poaching chicken breasts with some aromatics — leaving you with poached chicken and flavorful broth — or a longer, more traditional project if you’ve got the time. Here are some recipes to try if you’re looking to make your own broth or stock at home.
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