A request long in waiting, answered.

So sorry people that we have not been able to get to our blog as much as we would like to. College has a way of doing that to us.

We have had a request from a reader to know the difference between a stock and a broth. We will honor this request.

According to The Prentice Hall Essentials Dictionary of Culinary Arts a stock is

stock1. A clear, unthickened liquid flavored by soluble substances extracted from meat, poultry, or fish and their bones as well as from a mirepoix (50% onion, 25% carrots and 25% celery), other vegetables and seasonings; used for soups and sauces.

That is the official definition of a stock. Here is the official definition of a broth, ibid.

brothA flavorful liquid obtained from the long simmering of meats and/or vegetables

All this mumbo-jumbo means is that there are basically 2 distinct differences between the two liquids.

1.) A stock is made with bones. This gives body and substance to the stock through the dissolving and chemical break-up of collagen into a tasteless and odorless mixture of proteins called gelatin...blah-blah-blah...etc. All you have to know is a stock is made with bones.

2.)A broth is made with meat and bones. This gives the liquid a deeper flavor than a stock because the meat is generally browned, thus giving us all the great yum-yums that stick to the bottom of the pan. All you have to know with a broth is use meat and bones.

Now the process for the making of the liquids twain are virtually the same (We amaze ourselves sometimes). The process is as follows:

Brown meat/meat & bones if making a brown stock/broth.
Start the liquids with cold water.
Simmer the liquids gently.
Skim the liquids frequently.
Strain the liquids carefully.
Cool the liquids quickly.
Store the liquids properly.
Degrease the liquids.

Brown Stock

* 2 1/2 pounds chicken, beef or veal bones
* 1/4 cup olive oil
* 2 red onions, sliced
* 1 stalk celery
* 2 carrots, diced
* 8 cups water, or as needed
* 1 head garlic, halved
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried basil
* 4 teaspoons kosher salt
* 1 tablespoon cracked black peppercorns

1. Preheat the oven to 450 degrees F. Arrange the bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.
2. Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
3. Add the roasted bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours for chicken bones, 6-8 for beef or veal bones hours. Add more water if needed.
4. Strain out all of the solids from the stock, and refrigerate. Remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.


Chicken Broth

1 pound chicken breasts, thighs, or a combination
1 onion, quartered
1 carrot, peeled
4 sprigs fresh parsley
3 black peppercorns
1 bay leaf

Combine the chicken, onion, carrot, parsley, peppercorns, and bay leaf in a large saucepan with water to cover by about inches. Cover loosely and bring to a gentle boil (a few bubbles). Use a spoon to skim off and discard any foamy surface residue. Cook until the chicken is opaque throughout, about 30 minutes. Use tongs to remove the chicken to a plate. Remove and discard any skin. As soon as it is cool enough to handle, pull the meat off the bones. Cut the chicken into the size needed for the recipe and refrigerate for up to overnight, if not using immediately.
Return the bones to the broth. Continue cooking the broth, uncovered, for at least another 30 minutes. Taste the broth (after cooling it on the spoon), and if it has a good chicken flavor, strain the broth into a large bowl. Discard the bones and seasonings. (Any salt and pepper will be added when the broth is added to a filling.) The broth is ready to use or it can be covered and refrigerated for up to days. Or, the broth can be sealed in freezer containers and frozen for up to 1 month.


There you have it. We hope that the reader has been answered and that we have explained everything properly.