Stocks and broths are similar but have subtle differences. Stocks use animal bones and mirepoux, while broths are mainly meat-based. Stocks have gelatin and marrow, while broths have a milder flavor. Broths are widely available and a time-saving solution for busy cooks.
A good eater can identify subtle differences in every dish. Three cooks, for example, can make the same recipe and those with refined tastes will find the differences in each. Such is the case between stocks and broths. While very similar, stocks and broths have differences that most consider subtle, and those with discerning palates, will say they are worlds apart.
In stock, such as chicken, beef or fish broth, animal bones are the main ingredient. These bones are typically braised first, then transferred to a large kettle or pot with water to cover. Mirepoux, the classic French culinary term for a blend of carrots, celery and onion, is added, along with several bouquet garnis: a cheesecloth sachet containing bay leaf, peppercorns, thyme and parsley. The broth is slowly heated over low heat for several hours, preventing the water from boiling. Cooking the broth slowly allows the marrow to dissolve and the bones to release their jelly. Little bubbles of fat rise up to form a layer at the top. Once the fat is skimmed off and the ingredients are discarded, the stock is ready to use.
It’s the gelatin and marrow found in the bones that give the broth a rich flavor and leave a heavier, almost velvety feel in your mouth. The marrow and gelatin also allow the broth to cool well, as the broth freezes into a solid mass. Typically, chefs cool the broth in long pans, then cut it into cubes for easy storage. The stock is used as a base for a variety of soups and sauces and can be further reduced to form a glaze.
The broth, on the other hand, is mainly meat-based. While the cooking process is very similar to broth, the results are a little different. Broth is more moderate than bouillon, as it tip slightly in the mouth with a softer texture and milder flavor. The taste of the broth is known to be self-contained, as the meat gives the broth a definite distinction. However, being run out may be the reason stock doesn’t work as well as bouillon in completing sauces and glazes. The lack of gelatin calls for the addition of fats, such as cream or butter, to enhance a sauce.
The great advantage of the broth is its wide availability. Known as a time-saving solution for busy cooks, stock is sold in numerous varieties and quantities everywhere. While some chefs wince at the use of canned broth, most will recognize that only a few eaters can actually tell the difference.
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