What Are the Differences Between Stock and Broth?

Traditionally, stock is made from animal bones instead of meat. The bones are the most crucial component of the stock, which is usually cooked for 2-6 hours to release the bone marrow and cartilage from the bones.

Bone broth is technically a stock, since it is made from animal bones. Bone broth is highly nutritious and takes even longer to cook, up to 12-48 hours.

Broth is lighter than stock and made from simmering meat in water and vegetables. Although bones may be added, it is not necessary.

Broth takes less time to prepare; it can be cooked for under 2 hours.

Ingredients

• 1-2 pounds of chicken bones and parts
• 2 yellow onions, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 2 garlic cloves
• 1 bunch each parsley and thyme
• 6-8 peppercorns
• 12 cups water

Preparation

• Add the chicken bones to a large pot and add water until they are covered.
• Add onions, carrots, celery, garlic, peppercorns, and salt.
• Cover the pot and bring it to a boil.
• Once it reaches a boil, lower the heat to a simmer.
• Add more water if necessary so that bones are immersed in water.
• Simmer for 2-4 hours or more.
• Remove fat that collects on top of the water.
• Drain the stock to remove all bones and solid pieces.
• Refrigerate or freeze to store.

Ingredients

• 2-3 pounds of chicken
• 1 large onion
• 2 medium carrots
• 2 celery stalks
• 8 parsley sprigs
• 4 thyme sprigs
• 1 garlic clove
• 6 peppercorns
• 1 bay leaf
• 8-12 cups of water

Preparation

• Place the chicken into a large pot.
• Add water to cover the meat and simmer for 30 minutes.
• Remove the fat that collects on the top.
• Add vegetables and simmer the broth for another 2 hours.
• Add herbs and spices and simmer for another 30 minutes to allow the flavors to be infused into the broth.
• Strain the broth and remove all meat and vegetables.
• Store in a jar and refrigerate, or freeze for up to 3 months.