Do you, like several other people, assume chicken broth and chicken stock to be the same thing and end up using them interchangeably in your recipes? It’s true that broth and stock are similar but they are definitely not the same. Both broth and stock are used as a flavouring base for various recipes like soups, sauces, curries and more. But if you dig deeper and compare the two, there are noticeable differences between them in terms of flavour, colour, texture and even cooking style. Here we decode the glaring differences between the two to let you follow your recipes to the T.
Both broth and stock are flavoured liquids obtained by simmering meat with or without veggies, herbs and seasonings. While chicken is most commonly used to make them, other meats can also be picked. The key differences between the both are:
While chicken broth is made by boiling the flesh of the chicken, chicken stock uses the bones. Vegetables can be added to both for extra flavours. Commonly, people add vegetables to the broth and not so much to stock, but it really is a personal choice.
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