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Differences between stock and broth, and when to use....

post #1 of 3
4/24/08 at 5:07pm
Thread Starter 
I know that one is made from bones and the other from protein/meat, but when to use each?

say, for a pan reduction sauce....

how about say....french onion soup?

I always used stock, as I thought it had more flavor...someone set me straight. :) thanks!
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post #2 of 3
4/24/08 at 6:08pm

stock and broth

A stock is basically flavored water in that you are drawing out the soluable parts of the bones, vegetables and herbs you are simmering in it. Use it as a base for your french onion soup as that is what it is for. A broth is a thin soup that has had meat and/or vegetables actually cooked in it and then clarified and I personally would use that for a pan sauce as it will actually provide more flavor than stock for your sauce. Hope this helped a little.
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post #3 of 3
4/24/08 at 9:14pm
Stock will also have a richer mouthfeel due to the gelatin that goes into it. According to Marcella Hazan Italian cooking would rely more on broths than the richness of stocks. For onion soup I'd stick with mostly stock. For a pan reduction sauce I typically use stock because it reduces with a slightly thicker consistency but a broth is adequate and the meat gives it a good flavour.
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