Stock vs. Broth

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What's the real difference between stock and broth? - WholeIntentions.com(source)

Do you ever wonder how people cooked before the invention of convenience foods? I never really thought about it while growing up or as a new bride. Canned and boxed foods lined my cupboard shelves. In fact, I thought pouring a box of macaroni into boiling water and adding the little white package was cooking from scratch. After all, we hadn’t ordered out. . .

I still laugh at myself the first time I met Travis’s family. I’d been invited to lunch and the smells meandering from the kitchen were enough to make me surreptitiously check for drool. We sat down to freshly mashed potatoes, tender roast beef with homemade gravy, and apple pie (with a real crust!).

It was all made from scratch.

I don’t think Travis had any notion he’d soon go from his mom’s home-cooking to boxed mac and cheese, ‘cardboard pizza’, and (shudder) Ramen noodles.

That was probably a good thing. :)

Thankfully since then, I’ve learned to make stocks – the basis for turning ‘blah’ dishes into something delicious. And don’t let the canned stuff from the store fool ya. They’re loaded with sodium and MSG and aren’t nearly as tasty.

Sometimes a recipe calls for broth over stock. Honestly, I use them interchangeably. But there are some small differences. . .

Stock vs. broth

stock: This consists of bones (i.e. beef bones, or chicken/turkey carcass) which are roasted dry, and then boiled and simmered for several hours with vegetables (usually onions, carrots, celery, and an assortment of spices).

I add vinegar to the water according to the Nourishing Traditions style as it pulls more minerals (calcium, magnesium, and potassium) from the bones. Stock is more gelatinous than broth and that in itself adds numerous health benefits. Gelatin aids in digestion, allows the body to utilize protein better, and has been used to treat muscular dystrophy, diabetes, Crohn’s, and colitis.

I usually make stock more often because we eat a lot of roasted chicken so we have plenty of bones. I also take the juices from the roasting pan and save that right along with the bones. This makes TO DIE FOR soup base. The canned variety doesn’t hold a candle to this!

broth: This is meat simmered in stock or water. When making chicken broth, most people just throw in the whole chicken. When it’s done you can strain the meat and save for use in casseroles or stirfrys. The color and flavor is lighter than stock, and it isn’t as rich or hearty. But if we have old hens that need to go, I use them for broth because their tough meat isn’t good for much else.

whole chicken carcass in stock pot

Some would say that stock is best for gravies and sauces while broth is better for cooking rice and pastas. Again, I regard them as one and the same but I generally make more stock so that’s what I use.

Chicken Stock/Broth (candida-diet, gluten-free) (from Nourishing Traditions)
1 whole chicken (or 2-3 lbs. chicken parts, i.e. necks, backs, wings) OR 3-4 lbs. of chicken bones, broken to let marrow seep out (adds flavor and minerals)
gizzards from one chicken (optional)
2-4 chicken feet, scrubbed clean (optional – makes it gelatinous)
4 qts. water
2 T. apple cider vinegar
1 lg. onion, coarsely chopped
2 carrots, peeled, coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley

Directions:
1. If using a whole chicken, cut off the wings and remove the neck, fat glands, and gizzards. Cut chicken into several pieces. Or throw in 2-3 lbs. chicken bones. Be sure to break some of the bones in half so the bone marrow and minerals can seep out.

2. Place chicken pieces or just bones into a large stock pot with 4 qts. of water, vinegar, onions, carrots, and celery. Let stand 30 min. to 1 hr. Do not heat water.

3. Bring water to a boil and skim off the scum that rises to the top. If this scum is left in the stock it will ruin the flavor. Reduce heat, cover and simmer for 6-8 hrs. (The longer you cook the stock, the richer and more flavorful. I’ve let it go for 24 hours.) About 10 min. before cooking time is done, add parsley.

4. Strain the stock, removing the chicken pieces, vegetables, and bones. Let them cool and remove the meat for other uses. (I usually freeze the vegetables and meat for chicken soup.)

5. Pour the stock into a large container and refrigerate. If you prefer, skim off layer of fat that forms on top.

6. Pour remaining stock into pint jars (equivalent to 14 oz. cans) and freeze. However, I would not recommend filling jars to the top or they will expand when freezing and crack the glass. Speaking from experience!

Making your own stock/broth might sound intimidating at first, but throwing a chicken carcass from last night’s dinner into a stock pot and letting it simmer all day isn’t any more complicated than boiling water. If you’re not convinced by taste alone, the health benefits should win you over!

Chicken Stock/Broth

Allergies Candida-Diet, Gluten-Free
Meal type Soups
Website Whole Intentions

Ingredients

  • 1 whole chicken (or 2-3 lbs. chicken parts, i.e. necks, backs, wings) OR 3-4 lbs. of chicken bones, broken to let marrow seep out (adds flavor and minerals)
  • gizzards from one chicken (optional)
  • 2-4 chicken feet, scrubbed cleaned (optional - makes it gelatinous)
  • 4 quarts water
  • 2 tablespoons apple cider vinegar
  • 1 large onion, coarsely chopped
  • 2 carrots, peeled, coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 1 bunch parsley

Directions

1. If using a whole chicken, cut off the wings and remove the neck, fat glands, and gizzards. Cut chicken into several pieces. Or throw in 2-3 lbs. chicken bones. Be sure to break some of the bones in half so the bone marrow and minerals can seep out.
2. Place chicken pieces or just bones into a large stock pot with 4 qts. of water, vinegar, onions, carrots, and celery. Let stand 30 min. to 1 hr. Do not heat water.
3. Bring water to a boil and skim off the scum that rises to the top. If this scum is left in the stock it will ruin the flavor. Reduce heat, cover and simmer for 6-8 hrs. (The longer you cook the stock, the richer and more flavorful. I've let it go for 24 hours.) About 10 min. before cooking time is done, add parsley.
4. Strain the stock, removing the chicken pieces, vegetables, and bones. Let them cool and remove the meat for other uses. (I usually freeze the vegetables and meat for chicken soup.)
5. Pour the stock into a large container and refrigerate. If you prefer, skim off layer of fat that forms on top.
6. Pour remaining stock into pint jars (equivalent to 14 oz. cans) and freeze. However, I would not recommend filling jars to the top or they will expand when freezing and crack the glass. Speaking from experience!

 

Do you use stock for specific recipes or do you use them interchangebly?

 

 

Shared with: Melt in Your Mouth Mondays, Flour Me With Love, The Healthy Home Economist, New Life on a Homestead, Nourishing Treasures, The Modest Mom Blog, Real Food Forager, Simply Sugar & Gluten-Free, Vintage Wannabee, Young Living Oil Lady, Delicious Obsessions, Chef in Training, Time-Warp Wife, Far Above Rubies, Growing Home, Gluten Freely Frugal, Women Living Well, Frugally Sustainable, Kelly the Kitchen Kop, Confessions of an Overworked Mom, The Gluten-Free Homemaker, This Chick Cooks, Deep Roots at Home, Day 2 Day Joys, Raising Homemakers, GNOWFGLINS, A Delightful Home, It’s A Keeper, Our Simple Country Life, The Nourishing Gourmet, Comfy in The Kitchen, Real Food Freaks, Creative Christian Mama, Real Food Whole Health, Food Renegade,

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Paula
I’m Paula - like many of you I wear a lot of hats. Child of God, wife of 18 years, mother of five, reluctant cook, full-time teacher, chocolate-snatcher, and children's author. Various family health issues including Lyme disease and candida has turned me into a 'researcher'. I don't have initials after my name, a degree in anything but motherhood, or a framed certificate on my wall. What I do have is a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it. Oh, and I also might mention homesteading, homeschooling, fitness, herbs, faith, and anything else I'm thinking about. . . like wow, I need to refill my tea. . .
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Comments

  1. says

    Isn’t it interesting how our ideas of “real food” change over the years? I love homemade stock. I feel like its about the most nourishing thing I could use to cook for my family!

  2. says

    Love the post! I adore stock- I have been growing to love it more and more on my real food journey, and after listening to Sarah Pope talk about WHY bone stock is so healthy for us last week I have redoubled my effort to incorporate it into our diet. I’ve been making more sauces and gravies for the whole family and soup at least once a week for lunch (only occasionally dinner- my husband really balks at the idea of soup in the summer), and trying to drink a cup of it every day as well. It has already had such a huge affect on my daily feeling of well being. Let’s keep spreading the word- eat more real food!

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  3. says

    I love adding broth to my mashed potatoes instead of milk. My kids now completely refuse to eat buttermilk mashed potatoes! It’s far too heavy. Another idea for you (if you aren’t doing it already) is to save your veggie shavings and ends from the week and throw them in the crockpot with water on low for several hours. It makes a terrific homemade vegetable stock :D

    • says

      I used to do that Micki – but our chickens love our scraps so much that we let them have them. The kids like watching them go crazy over them! Love the idea of adding broth to your potatoes. Thanks for sharing!

  4. says

    Aha. I’ve been wondering what the difference really is.

    I make stock, then–in the slow-cooker–after I roast chicken. I usually buy chicken leg pieces (thighs and legs) because it’s cheaper per pound, most of the time, than whole chicken. Then I use all the bones/skin/anything that’s not meat we want to eat, plus veggies and herbs. I haven’t added vinegar before, though, but I will next time!

  5. says

    Hey there! I honestly had NO IDEA what the difference was between the two! Here I thought I was making “stock” when the whole time I’ve been making broth! Thanks so much for clarifying for me. Great blog, too, btw! :)

    Danielle

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