Stock vs. Broth:
What’s the Difference?

You’re in the grocery store getting ready to whip up your favorite chili for the weekend, but can’t remember if the recipe calls for stock or broth. They’re basically the same thing, right? Well, not entirely. Next time you hit up the soup aisle, know the difference between stock and broth.

Two of the main factors that set stock and broth apart are ingredients and cooking time. Stock is made using animal bones that are simmered with vegetables—traditionally onion, carrots, and celery—for two to 18 hours depending on the type of bones. Stock is always left unseasoned until ready to be used. If it’s destiny is a soup like our Italian Sausage Soup, the stock is season directly. If added to a recipe like risotto or a braise, the stock is seasoned in the confines of the recipe.

Broth follows the same principle as a stock, but is made using meat instead of bones and requires a much shorter cook time, around two to four hours. Stock has a greater mouth feel due to the gelatin that is released from the bones, which is apparent when a stock is fully chilled in the fridge as it solidifies like jello.

Homemade chicken stock is a staple in our kitchen no matter the season. It’s comforting and versatile, busts colds, and enriches any dish that calls for stock. This recipe can be made using any sort chicken bones so if rotisserie chicken was on the menu this week, don’t throw the leftovers in the trash. Instead, use them to make our favorite chicken stock and get your money’s worth.

Chef Giuseppe’s Chicken Stock

Bones from 1-2 chickens
3-4 whole carrots
2 large onions
2-3 stalk of celery
2 leeks
1 head of garlic
3-4 sprigs rosemary
2 tablespoons black peppercorns
2 tablespoons whole coriander
3 bay leaves
18-inch square cheese cloth

1. Rinse chicken bones and drain. Add to a large pot

2. Rinse all produce. Cut carrots, onion, and leek into 2 inch pieces. Add to pot with chicken.

3. Halve the head of garlic crosswise. To the cheesecloth add garlic, rosemary, bay leaves, black peppercorns and coriander. Tie kitchen twine around cheesecloth and secure with a knot to make bouquet garni (a fancy term for bundle of herbs). Add to pot with bones and vegetables.

4. Fill the pot with water. Bring to a boil over high heat, then reduce to medium and simmer until flavors have melded, about 3-5 hours.

5 Strain the stock using a fine mesh strainer, discarding the solid contents from the pot.

6. If using in a recipe leave as is, if using as a soup season to taste.

7. Allow to cool and divide into airtight plastic containers for later use or freeze for longer term storage.

Story contributed by Recipe Developer Giuseppe Iacopelli.

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