Over the years I’ve had numerous people ask me “What’s the difference between stock and broth?”
A good question. It seems the terms are used almost interchangeably, so I thought I’d check my culinary library to see what the experts say…
I must say, looking this up took me on a journey down the rabbit hole… so what about court bullion, fish fumets, consomme, grand jus, glace, fonds blanc, bisques, Asian stocks, etc.?
Let’s keep it simple, and just stick to stock and broth. We can save the rest for another day.
“A stock is the liquid obtained from the simmering together of meat, bones - or fish trimmings -with vegetables, seasonings, and water. This liquid, strained, and boiled down to concentrate its flavor if necessary, is the basis for soups, the moistening element for stews. braised meats or vegetables, and the liquid used in making all the sauces that have a meat or fish flavoring.”
-Julia Child and co-authors, Mastering the Art of French Cooking
“A broth is a clear soup made from meat, poultry, fish, shellfish, or vegetables. Unlike stock, broth is eaten “as is” like a soup, though it can also be used as a component in recipes.”
Irma S. Rombauer and co-authors, Joy of Cooking, 2006 edition
“STOCKS. Fonds de cuisine - This term refers to many culinary preparations, fat or lean stock, or meat juices used for sauces, stews and for braising…
Here are the necessary stocks: broth, clear soup, veal stock, white and brown (thin and thick) juice from braised meat, poultry and game stock, fish stock, and various jellies.”
Prosper Montagne, Larousse Gastronomique
“STOCK Basic stock is the foundation of all good soups and sauces. A protein content gives stock a good flavor, while vegetables, herbs, and spices also provide extra refinement. Different kinds of stock are prepared for different dishes depending on the principal ingredient.”
Jean Conil, Encyclopedia of Food
I was always taught that broth was made with meat, and stock, primarily with bones. If you boil a whole chicken with vegetables, you had a broth or soup. A stock, on the other hand, was made with bones (usually roasted) along with vegetable trimmings, for added flavor, and cooked forever, until every drop of flavor was extracted, and then reduced to flavor sauces, etc.
My partner Franz Meier* said,
“A stock is a means to an end, and a broth is an end unto itself”.
I believe that sums it up.
With all that said, the varieties of possible broths and soups are limited only by your imagination! The different combinations of meat, poultry, fish, vegetables, herbs, and seasonings are infinite, and the palate (or palette) of flavors that can be achieved is very varied indeed!
Today, one can get dizzy from all the varieties of prepared stock and broth on the grocery shelves. There are chicken and beef as well as vegetable stocks, broths, and bone broths. Some are organic, some are salt-free, and some are fat-free. Although many of these are good, and quite a time saver for many cooks, selecting what you need can be overwhelming.
Next week, I will be doing my first “Product Review”, sampling a number of chicken broths available on the market. Check back next week for the results!
The final result of most broths and stocks is a pot of soup. If one were to take a vote, I’d wager the most popular of these would be some sort of chicken soup.
Chicken Soup is universal and is found in many cuisines worldwide. As we all know, it has magical curative powers for ailments both physical and emotional.
I would like to share my favorite recipe for Chicken Soup below (or broth if you just want to sip the liquid). I love to add fresh escarole to my Chicken Soup. It makes a great one-dish meal.
*Franz has been in the restaurant business since he was twelve years old working in his family restaurant in Munich. Here in the States, he worked at the Greenbrier in West Virginia, the Everglades Club in Palm Beach, and The Plantation Club on Hilton Head, before coming to Charleston where he owned the Colony House, The Wine Cellar, Carolina’s, and numerous other restaurants.
I welcome your questions, suggestions, and comments!
If you are interested in visiting Sicily this May with me and Elaine Trigiani, please get in touch soon!! We will visit historical sites, visit artisan producers, and eat amazing local food! We would love for you to join us!
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