Just curious. I know people on Food Network tend to use stock more often than broth and I was just wondering the difference.
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There are several types of stock and then there is broth; which is the liquid from simmering meats.
Broth or Bouillon is the liquid that results from simmering meats. Bouillon is simply the french term for broth.
Stock…
White Stock is a clear and almost colorless liquid made by simmering poultry, beef, or fish bones with herbs and spices in water to extract the water-soluble proteins that provide flavor and body.
Brown Stock is an amber liquid made by first browning poultry, beef, veal, or game bones with herbs, spices and vegetables.
stock is something that is made from all your leftovers ie…
the fat of the chiken, celery tops, anything you don’t use off of your fresh veggies that is edible.
broth is just the broth of the boiled chicken.
that is my theory anyway.
REALLY THEY ARE THE SAME THING, MOST PEOPLE CONSIDER STOCK TO BE HOMEMADE USING CHICKEN BONES , SEASONING, & VEGETABLES.
BROTH BEING JUST THE LEFTOVER LIQUID FROM BOILING CHICKEN.