Stock tends to have a thick, gelatinous consistency that makes it suitable as a base for soups and sauces. Broth tends to have a more watery consistency and a clearer color, making it tastier as a main meal. People often drink broth when they feel sick with a cold or flu. Drinking warm broth or other warm liquids may act as an effective method for relieving cold symptoms like a runny nose, according to a study. It may also help clear a stuffy nose. Broth contains about half the number of calories that stock does.
A single cup of chicken broth contains the following nutrients:. Compared with broth, stock contains more fat, carbohydrates, and protein. It also contains more vitamins and minerals. Consuming stock may have various health benefits, including:. A single cup of chicken stock contains the following nutrients:.
A person typically makes stock from bones and cartilage, giving it thicker and more gelatinous texture than broth. Stock takes longer to cook than broth and tends to have a lighter flavor. And unlike stock, broth is often taken a step further with the addition of herbs and spices and other ingredients.
Finally, don't confuse stock or broth with bouillon cubes or granules. Those are highly concentrated versions of a broth that's used as a shortcut. Check out our collection of Broth and Stock Recipes. What's the Difference Between Stock and Broth? Pin FB Share. Chicken stock. Photo by Meredith Publishing. What is being sold as "bone broth" these days is actually stock if it's made from bones, it's technically stock, not broth. Though stock is traditionally neutral in flavor, many bone broths are being enriched with different ingredients and sold as different flavors.
Broth is traditionally made from meat and vegetables except for vegetable broth , which is made from veggies only! It's also seasoned. Though nutritionally similar, broth is lower in calories and fat than stock. It also has less vitamins and minerals. Ree's Life. Food and Cooking. Traditionally, stock was unseasoned and broth was seasoned, since broth was often consumed as-is in a soup, and stock was typically enhanced with other ingredients.
You can substitute stock for broth, and vice versa, but may need to adjust seasoning accordingly. Beef stock is often used as the base of French Onion Soup -it gives the soup its signature dark brown color and robust flavor. Veal stock is the base of French bordelaise sauce, a rich and glossy sauce served with steaks and short ribs. Chicken stock is used in many recipes, from noodle soup to stuffing.
Dashi, is a Japanese broth , is made by boiling kombu seaweed and bonito flakes for a briny flavor that serves as the base of miso soup. Vietnamese Pho is also made with a light, aromatic beef broth that gives flavor to this rice noodle soup. Broth can also be used as a hearty base for rice. While there are plenty of store-bought options, it's easy and relatively inexpensive to make your own chicken stock or vegetable broth.
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