Often times recipes call for stock or broth, but are these two interchangeable? What is the difference between a broth and stock? Well you should know that there is indeed a difference between the two!
The main difference is the amount of meat present in the liquid: broths are made with meat while stocks are made with bones. Also, stocks are usually made with less seasoning which is a good option if you are watching your sodium intake. A stock made with bones will creates a thick liquid. On the other hand, broth are thinner but more flavourful. Now it's up to you to choose what is best for you cooking!
Here is how to make stock at home, so you don't have to buy the canned one!
- First, you will need some meat, but don't worry it won't cost you a fortune! Simply ask your butcher for the chicken parts that are usually thrown in the garbage, such as backbones or necks.
- Once you have your chicken parts, add them in a pan with a drizzle of oil. Put in the oven and cook for 40 to 45 minutes at 400 degrees Fahrenheit.
- Take the cooked chicken out of the oven and spread 1 tablespoon of tomato paste with a pasty brush all over the chicken.
- Add a few celery stalks, carrots and onions in the pan along with the chicken. Put back in the oven and cook for another 40 to 45 minutes. You want the chicken and vegetable to have a dark brown color.
- Take out of the oven and transfer the bones and cooked vegetable to your largest stock pot. You will notice little bits left in the pan - we want these delicious pieces! Pour water or red wines to loosen them and put them in the pot.
- Add three quarts of water, peppercorn and a bay leaf to the pot and bring to boil. Let the stock simmer for 1 hour and a half to 2 hours and a half.
- You can skin off the impurities during the cooking process and once the stock has finished simmering, remove the large pieces of bone and veggies with a spoon or ladle.
- There you go, you have your own stock!
Watch the video below for further explanation.
Do you use stock or broth usually?
Source: Tip Hero · Photo Credit: Everyday Food