To say I’m super busy these days would be an understatement. In the midst of picking up a third (seasonal) job, I’m still working on my novel, doing wedding planning, etc, etc.
Indeed, we all have a lot on our plates, which is why I know you’ll understand that I “cheated” a bit with this Difference Between as a time saver – I’m going off of a piece I wrote for the market newsletter last year, which you can see here.
Broth and stock are both used as a base for soups, stews, and gravies – so what is the true difference between them?
In short, broth is typically more seasoned, and can therefore be enjoyed on its own, whereas stock is unseasoned and thus would be rather bland to eat by itself. Another way of putting it would be to say that broth is seasoned stock.
Also, stock is often created using the bones of animal for flavor, whereas broth is usually made more with the actual meat. Therefore, it is easy to see how, even before adding seasonings, broth would be more flavorful than stock.
This of course begs the question, what about vegetable broth, which is clearly not made from animals of any kind? Not surprisingly, vegetable stock and broth are very close to being the same thing for that exact reason; beef broth and chicken broth are more different from their stock counterparts.