Stock and broth are terms that are often used interchangeably. However, there are a few key differences between the two.
Learn about stocks vs. broths, nutritional comparisons, and how to make each at home.
What is a stock?
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.
What is a broth?
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.
Stock vs. broth: comparison chart
|Main ingredients||Bones, cartilage, or vegetables||Meat, fish, or vegetables|
|Other ingredients||Water, wine, or spices||Water, vegetables, salt, fat, and spices|
|Texture||Thicker because collagen and cartilage are released into the water||Lighter and thinner|
|Cooking duration||2-6 hours or up to 18 hours||2-5 hours|
|Uses||Added to soups, sauces, curries, and gravies to add texture and flavor||Added to gravies, cream sauces, and casseroles to enhance the flavor of the dish|
|Shelf life||Lasts for 4 days when refrigerated and turns into a gel because of the cartilage||Can be frozen for 2-3 months|
What are the nutritional contents of chicken stock vs. chicken broth?
|Nutrient||1 cup (240 mL) of chicken stock||1 cup (245 grams) of chicken broth|
|Carbohydrates||1.01 grams||1 gram|
|Protein||4.01 grams||1 gram|
|Total fat||0 grams||1 gram, 2% of the DV|
|Fatty acids, total saturated||0 grams||0.49 gram, 3% of the DV|
|Cholesterol||0 mg||4.9 mg, 1% of the DV|
|Sodium||490 mg, 20% of the DV||1,040 mg, 43% of the DV|
How to make chicken stock at home
- 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
- 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.
How to make chicken broth at home
- 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
- 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.
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Chicken Stock. https://fdc.nal.usda.gov/fdc-app.html#/food-details/497080/nutrients
Chicken Broth. https://fdc.nal.usda.gov/fdc-app.html#/food-details/499347/nutrients
Differences Between Broth and Stock. http://www.differencebetween.net/object/comparisons-of-food-items/differences-between-broth-and-stock/
Stock vs. Broth – What’s the Difference? https://writingexplained.org/stock-vs-broth-difference