Back to Basics: Broth & Stock

If you've ever wondered why restaurant soups & sauces taste so much better than most that are made at home, I got 1 word for you: stock. A lot of people don't understand the difference between broth and stock, and I don't really blame them. I didn't either, until I made some myself. The stock was soooooo much richer, and imparted an amazing flavor that I'd never been able to achieve using the canned broth I'd been buying from the store. The secret is in the bones and connective tissues; all that cartilage and bone marrow contain collagen, which turns into gelatin when heated... yeah, the stuff that Jello is made of? Beef bones. Betcha didn't see THAT coming. ;)


Traditionally, stock is made with the bones, connective tissues, and sometimes the leftover meat scraps of cooked meats (such as the carcass of a roast chicken), along with vegetable scraps (traditionally, a combination of chopped carrots, celery, and onions, known as mirepoix), some herbs (known as a bouquet garni, usually made of parsley, thyme, and bay leaves), and black peppercorns. You could start with uncooked bones (as in bone broth), or uncooked meaty pieces (which is how I make chicken stock), but if you have a whole roasted bird that's been picked over or a stack of beef shanks left over from osso bucco, making stock is the best way to use the "whole" animal, create less waste, and give you another way to enjoy home-cooked meals more often.

Broth, made very similarly and often interchangeably with stock, is usually made with meat more than bones, and is usually salted. It also lacks the rich mouth feel of stock (due to a lack of the heavy doses of gelatin imparted by the bones in stock), and was originally intended to be enjoyed on its own as a beverage or remedy for illness. The distinction between stock and broth in some culinary circles is that broth is made from stock by thinning it with water and adding meats, veggies, and/or grains- otherwise known as soup. But broth can also be the stuff you drink straight from a cup, all warm and savory, in place of your morning coffee or before bedtime... Mmm, that sounds good right about now... =)

Being an amateur stock-maker, I'll defer to the experts and give you some links to the real-deal, traditional recipes for chicken stock, beef stock, fish stock, bone broth, and vegetable broth. If you've already got a great recipe, and you're not too worried about giving away all your secrets (heehee), feel free to share them in the comments section below!

Chicken Stock *tip: if you decide to use the carcass of an already-roasted bird, follow the directions the same way, but add a tablespoon or two of apple cider vinegar. This will help draw the nutrients out of the bone marrow, which is a big part of what makes homemade stock so much more nutritious!

Beef Stock

Fish Stock

Bone Broth

Vegetable Broth

Got a great stock recipe? Spread the love, and share it in the comments! Also, let me know how your stock or broth turns out. I just love to hear I've turned someone one to making their own foods. =)

Thanks for reading today, and come by tomorrow to check out my kitchen safety tips! Grok On!!!

~Megan