The Stock vs. Broth Showdown: Unraveling the Mystery for Dressing and Gravy

Every time I would stray down the grocery store’s soup aisle, I would ask myself, “What’s the real difference between stock and broth?” It certainly doesn’t help that many brands use the terms interchangeably. But there needn’t be such confusion: The distinguishing factors of stock vs. broth—not to mention bone broth—may be murky (just like…a cup of broth), but there are some key differences. Let’s dive in.

Going for store-bought? Here’s what to look for.

When it comes to store-bought broth and stock, you can take these rules with a grain of salt. And that’s because the federal government doesn’t distinguish between broth and stock—the terms are used interchangeably on product labels and ingredient panels, says Michael Noble, corporate chef for Ariake USA, a large-scale stock manufacturer (since acquired by Kerry Group). Both terms refer to the liquid produced after simmering bones or meat in water (except in the case of vegetable broth/stock, where vegetables take the place of meat); the only stipulation with beef broth is that it has a ratio of 135 parts moisture to 1 part protein. There is no standard for what’s marketed as “bone broth.”

So packaged stock and broth are essentially the same, whether canned or in cartons. In actuality, a small number of businesses that specialize in producing base stocks—or broth, if you prefer—source the majority of the stock and broth that is sold by various brands; the variety of products available is explained by the way that individual brands modify base stocks prior to packaging. “They can have the same ingredients, but they can all taste different,” says Noble. “Small amounts of seasonings make a huge impact. ” Sodium content varies widely between brands, which is why some store-bought broths are much saltier than others. Additional ingredients frequently found in packaged broth include sweeteners, yeast extract, caramel color, which is frequently added to beef broth to give it body, and maltodextrin, a starch that adds body.

Generally, higher protein content means the broth was made with a higher ratio of meat. With beef broths in particular, you also might see hydrolyzed vegetable or soy protein among the ingredients. According to Noble, these are mostly used as flavor enhancers but can also increase the protein content of store-bought broth.

The difference between homemade broth, stock, and bone broth:

Though there are a few other subtle differences between each, the length of time the liquid is simmered is the main distinction between stock and broth.

What is broth? A light, flavorful liquid that typically stays fluid when chilled, broth is made by simmering water with vegetables, aromatics, and occasionally animal meat and/or bones for a brief amount of time (usually 45 minutes to 2 hours). After cooking, it’s strained, seasoned, and usually enjoyed on its own as a soup or a soup base.

What is stock? Stock is made by slow-cooking water with aromatics, vegetables, and animal bones—which may be roasted or have the meat still attached—for a minimum of four to six hours. It’s then strained, but not typically seasoned. The rich flavor and mouthfeel of stock are derived from the collagen that is extracted from the bones and connective tissues during the longer cooking period. When chilled, good stock should have the texture and jiggle of Jell-O. Stock is used to deglaze pans or as a foundation for hearty sauces like gravies and stews, rather than being served on its own. You can also thin it with water and use it as you would broth.

What is bone broth?: This hybrid of broth and stock is made from roasted bones, sometimes with meat still attached. After cooking, the liquid is strained and seasoned, often meant to be sipped on its own. Bone broth cooks for an extended period—often more than 24 hours—to extract the collagen from the bones and other nutritious compounds and minerals (including glucosamine, amino acids, electrolytes, calcium, gelatin, and more). As such, bone broth is often marketed for its halo of supposed wellness and health benefits, which may be overstated.

Still befuddled by the differences? Consider an example. To make chicken broth, place an entire chicken in a stockpot with water and aromatics, cover, and simmer for slightly more than an hour. You can then shred the chicken meat and return it to the broth to make chicken noodle soup. The resulting liquid will be clear and sippable. Instead of using a whole chicken to make homemade chicken stock, use chicken bones (the carcass of a rotisserie chicken will work), which you can optionally roast for 20 to 45 minutes until deeply browned or golden. Simmer the mixture for an additional three hours to extract the collagen from the bones, creating a more flavorful stock that will cool and take on a wobbly appearance akin to Jell-O. To make chicken bone broth, simmer for an additional 24+ hours; this will yield the broth with the richest, most complex flavor of the three.

Not all broth is made with bones. You can simmer veggies in a pot of water to make vegetable broth. The resulting liquid can’t really be called stock because they don’t release as much collagen as animal bones do, even though some store-bought brands advertise it as such.

Bouillon cubes and powder look like dehydrated stock, but they’re not. The dominant ingredients in chicken or beef bouillon cubes are salt, sugar, and hydrolyzed protein (a compound containing amino acids, often plant-based, but which lend the broth a distinctly savory flavor), with “sufficient chicken and beef extractives to give definite flavor,” according to the FDA. These intensely seasoned cubes also come in flavors like lobster, clam, vegetable, and shrimp bouillon, each with flavor characteristics outlined by the USDA.

A jar of beef or chicken base usually contains ground-up, cooked meat with seasonings, salt, and concentrated stock added. Look for a brand that lists meat as the first ingredient—we like the ones from Better Than Bouillon. Because both base products and bouillon are very salty when reconstituted, think of them as flavor enhancers rather than broth builders.

To provide a pure, complex flavor of chicken, another option is chicken powder, which is seasoned less heavily than other bouillon products. It pairs well with many chicken dishes because it isn’t spicy or flavorful; according to Epi staffer Wilder Davies, “it works as well in chicken pot pie as it does posole or congee.”

How To Make Turkey Stock – Turkey Broth Recipe

FAQ

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