What's The Difference Between Stock and Broth? | McCormick (2024)

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What's The Difference Between Stock and Broth? | McCormick? ›

Broth is stock's cousin but has some key differences. Although both stock and broth involve simmering in water, broth uses meat while stock uses bones. As a result, broth contains very little protein, a key ingredient in building flavor.

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

Broths and stocks differs, however, in two ways. First, broths are made with meat instead of just bones. Second, broths (often with a garnish) can be served as finished dishes, whereas stocks are generally used to prepare other items. Broths are made from meat, poultry, fish or vegetables cooked in a liquid.

Consommé is a stock or broth that's been clarified to remove impurities, yielding a crystal-clear liquid with no traces of fat. Common types of consommé include beef, chicken, veal, fish and tomato. It is often served at the start of a meal as a light appetizer.

Stocks serve as the base for a broth, which are more precisely seasoned (salt in particular), and generally more vegetables and/or meats are added; though a stock that is subsequently seasoned well with no added vegetables or meats can still be a broth, and is distinctly not a stock because of added salts.

Broth contains about half the calories per cup (237 ml) that stock does. One cup of chicken broth provides 38 calories, while one cup of stock contains 86 calories. Stock contains slightly more carbs, fat and protein than broth, though it's also significantly higher in vitamins and minerals.

In most cases, stock and broth are interchangeable. If you're in the soup aisle and can't remember whether the recipe called for stock or broth, either will do for making soup, gravy, or a flavorful pot of rice or grains. Keep in mind that stock is unseasoned, and broth is seasoned.

And the Winner Is..

Stock! Whether homemade or store-bought it has more protein and usually less sodium per serving as compared to broth. Plus, the flavor is just better which means you'll start with something tastier and will hopefully use less salt to taste at the end.

Bouillon is made by removing the water from chicken broth, leaving all the flavor of the broth without the volume. Bouillon is typically sold as a loose powder or compact cube, which can be redissolved in boiling water to create an instant broth.

THE BOTTOM LINE: Canned consommé is different from canned broth in that consommé typically contains gelatin and is saltier. You can use them interchangeably in most recipes if you correct the seasoning for the salty consommé.

Which is better vegetable broth or stock? ›

But if you keep an eye on sodium levels, both broth and stock can be healthy. Taub-Dix notes that stock is often considered healthier than broth since it tends to be slightly higher in protein and other nutrients, including vitamins and minerals, than broth.

Bone broth (despite the higher price tags) is basically another name for stock. It is thick and contains collagen. Some chefs say that to make really good bone broth the bones need to have been cooked for a long period of time for more collagen and flavor.

Chicken, beef, or veal broth should take between two to four hours to cook, whereas stocks can be simmered on the stovetop or in a slow cooker for eight to 12 hours or even longer.

For a clear stock, never let it boil and never stir it. Avoid adding salt if reducing the stock later. Concentrate the flavors by simmering the stock further after straining.

The terms bouillon and broth are often used interchangeably. Both refer to the translucent, flavorful liquid that is made by simmering beef, chicken, vegetables, and other ingredients. Colloquially, bouillon is often meant to describe the resulting broth from cubed and powdered forms of bouillon.

Yes! You can use beef or chicken stock as a beef or chicken broth alternative. What's the difference? Stock is made by simmering roasted beef or chicken bones for a long time, a process that extracts the collagen from the bones and gives the stock a slightly gelatinous texture, plus rich beef or chicken flavor.