Broth x Stock: What's the difference? (2023)

Por Layla Khoury-Hanold para Food Network Kitchen

Layla Khoury-Hanold is a Food Network contributor

Whether you make homemade chicken broth or swear by having low-sodium chicken broth on hand, there's no doubt that bouillon and bouillon are essential staples for preparing soups, stews and sauces, as well as cooking pasta, rice and flavorful grains. . But what's the difference? Can they be used interchangeably? Here, we answer your pressing questions, provide recipes for making homemade chicken stock, and share our favorite stock and broth recipes, from risotto to one-pot pasta.

What is stock?

The broth is made by boiling bones, herbs, flavorings and regular mirepoix (a combination of onions, carrots and celery) or white mirepoix (onions, fennel, leeks and celery) in water for several hours. When cooked, the bones release gelatin which creates body, rich flavor and mouthfeel. Roasting the bones before the broth is optional, but results in a richer, darker broth. Broth is an important ingredient in making soups, stews, sauces and sauces, and it can also add flavor when used to cook beans, rice, pasta or grains.

Hot vs Hot

The broth is made by boiling animal bones, which release gelatin and protein for a rich, deep flavor that's enhanced by mirepoix (chopped carrots, celery, and onion) and flavors like herbs and bay leaves.

Broth, on the other hand, relies primarily on meat (eg, chicken, beef, seafood) for flavor, takes less time to boil, has a slightly less strong flavor, and generally contains more sodium.

The differences between vegetable broth and vegetable broth are minor, as they are not made from bones, which contain the collagen responsible for giving a viscous consistency to broths of animal origin.

Is there a difference in usage?

Broth and bouillon can be used interchangeably, but you should watch the sodium levels to match the recipe you're working with. Broth has a richer, deeper flavor and mouthfeel, giving more body to a dish, while broth can be a better choice when you want to enhance other flavors.

Broth or broth is healthier?

Broth, whether homemade or store-bought, is considered healthier because it is naturally higher in protein and typically contains less sodium per serving than broth. Keep in mind that neither broth nor broth by itself is a significant source of protein. Additionally, store-bought regular bouillon is not considered a low-sodium product (140 mg or less per serving), although it is still often lower than store-bought bouillon. And since the broth is infused with more flavor, we're hoping that means you'll need less salt to taste towards the end of cooking.

When you make broth or stock from scratch, you have more control over how much sodium is added in the form of table or kosher salt. If you're watching your sodium intake but don't have time to make your own broth but still don't want to compromise on taste, low sodium broth (140 mg or less per serving) is a great alternative. If you have a few extra minutes, you can improve store-bought low-sodium broth by adding any combination of the following and boiling as hard as possible: carrots, onions, leeks, celery, fennel, parsley, bay leaves, pepper black or garlic. Check out our story for more nutritional information on stocks and brothsWhich is healthier, broth or broth?.

What is broth, bone broth and consumption?

Heat

Bouillon is the French word for broth, and both terms are often used interchangeably. Stock cubes, granules or paste are made from bouillon or dehydrated bouillon, which can be dissolved in water to make bouillon or to enrich broth or bouillon. They often also contain small amounts of fat, MSG, salt and other spices.

bone broth

bone brothit is made by boiling bones rich in collagen and flavorings in water. Bone broth recipes often call for the bones to be first rubbed with tomato paste and roasted, which helps develop a strong umami flavor. Bone broth is cooked longer than stock, up to two days, to further concentrate the flavor. As a result, bone broth is usually saltier and more flavorful than broth because it was meant to be drunk on its own. You can add othersaromatic bone broth mixesbefore drinking, such as lemongrass puree, ginger or ground pepper.

consumed

Consommé is a broth or broth that has been clarified to remove impurities, creating a crystalline liquid with no traces of fat. Common types of broth include beef, chicken, veal, fish and tomato. It is often served at the beginning of a meal as a light appetizer. For more information on the clarification process, see the step-by-step guideHere.

how to make camp

Yes, it's easy to save on store-bought supplies, but having homemade supplies on hand is like filling your fridge (or freezer) with liquid gold. follow ourbest chicken brothRecipe for a neutral, clean tasting broth that can be modified to suit your recipe or taste.

1: Combine the bones and aromatics

In a large pot, combine chicken backs and bones, carrots, celery, onions, parsley, shallots, garlic, black pepper and 6 liters (1 1/2 gallons) of cold water. Place over high heat and bring to a boil.

2: Let it boil and remove the broth

Reduce heat to maintain a gentle simmer and cook, occasionally skimming off fat and foam, until stock is reduced by 1/3, about 3 hours.

3: Coe or hot

Use a slotted spoon or tongs to remove and discard large pieces of vegetables and bones from the pan. Pass the broth through a fine-mesh sieve into another large pot.

4: Refrigerate and store the broth

Cool completely, cover and store in the fridge for up to 3 days or in the freezer for up to 3 months.

how to make broth

Instead of waiting until you have enough chicken bones to make the stock, use a whole chicken to make this easy and tasty.chicken soupRevenue.

1: Gather the ingredients

Combine the chicken, vegetables, herbs and pepper in a large pot. Pour enough water to completely cover the chicken. Heat the water over medium-high heat until almost boiling.

2: Boil the broth

Reduce the heat to a very low simmer, allowing 1 or 2 bubbles to break the surface of the broth about once every minute.

3: Retire or warm

Remove fat and foam from the surface with a ladle, large spoon or slotted spoon. (To avoid losing too much broth when skimming, place the skimmed liquid in a degreasing beaker and return the usable broth to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.

4: Separate the chicken meat and bones

Remove the chicken from the pan, but let the broth continue to boil. Chill the chicken for about 10 minutes. Cut the chicken off the bone and set aside for a chicken salad, soup or other recipe. Return the bones to the pan and cook for 1 hour.

5: Coe or hot

Strain into a non-reactive container such as another pot, large bowl, or plastic container.

6: hot cool

Fill the sink with a mixture of ice and cold water so that it is halfway up the sides of the container. Nest the broth in the ice bath. (Stirring the broth speeds up the cooling process.)

7: Reserve or hot

Cover the broth and refrigerate or freeze for later use. The broth can be stored in the refrigerator for up to 5 days. If the broth is not used after 5 days, bring it to a boil before use.

hot and hot

the best risotto

Since risotto contains relatively few ingredients, it's important to use the best possible. Stirring arborio rice with copious amounts of hot, homemade chicken stock ensures the grains soak up the tastiest liquid possible as they release their starches, resulting in a rich, luxurious sauce.

One Pot Cajun Chicken Noodles

Cooking penne in low-sodium chicken broth adds extra flavor to the pasta. Also, as the pasta cooks, the pan is filled with tender chicken thighs, bell peppers and onions, creating an ultra-flavorful base for the creamy tomato sauce, all coming together in one pot.

homemade brown sauce

Instead of drippings, bouillon and stock are used to make this easy and healthy homemade sauce. The bouillon is mixed with cornstarch, onion powder, soy sauce and a bouillon cube, boiled until slightly thickened, then topped with heavy cream.

Meatballs, beans and escarole soup

Enhanced with sautéed flavors like garlic, carrots, red onion and rosemary, the low-sodium chicken stock provides a savory backdrop for bowls of meatballs, cannelloni beans and escarole.

the best bolognese

Key ingredients in this rich Bolognese include the classic wine and milk pairing, but the addition of homemade chicken stock adds hearty depth and rich body - best for layering any pasta.

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