What's a stock? What's a broth? Most of us use them interchangeably but don't know the differences. Read on to learn more about these important cooking staples.
Stock is a rich, savory liquid prepared by simmering bones and vegetables in water for hours with herbs and spices until the flavor is extracted. Stock derives its flavor primarily from the protein, not from heavy sodium. As a result, stock is usually a healthier product, delivering a richer mouth feel and deeper flavor than broth.
Stock is a versatile culinary tool that can deliver taste to any number of dishes. Darker in color and more concentrated in flavor than broth, it's ideal for use in soups, rice, sauces and more. Customize it to your preference by adding salt as needed.
Broth is stock's cousin but has some key differences. Although both stock and broth involve simmering in water, broth uses meat while stock uses bones. As a result, broth contains very little protein, a key ingredient in building flavor. Additionally, broth often does not contain vegetables or herbs, thereby requiring higher sodium levels to impart flavor. The notable exception to this is bone broth, which is made like a stock but commonly referred to as a broth.
Kitchen Basics introduced the first ready‐to-use cooking stocks in 1996, and we're still the industry leader. We craft our "liquid gold" by infusing it with the finest herbs,spices and vegetables‐ all ingredients you would find at home.
Our original chicken stock contains 5x the protein and half the sodium of the leading chicken broths. Our products are all certified "heart healthy" by the American Heart Association®. Look for the American Heart Association Heart‐Check mark on our packages.