Chicken Stock vs Broth, What’s Better And What’s The Difference?

By | June 9, 2017

All this time you have been thinking that both terms chicken broth and chicken stock are interchangeable. Oh well, let me burst your bubble then. Yeah, you get that right these both are not the same seems like whole your life has been a lie, no? However, broth and stock have a very tiny, but significant difference.  While working in the home kitchen you might not bother differentiating the both. In the world of restaurants and professional cuisines, the tiniest of difference matters a lot.

This article, for sure, will turn out to be very beneficial in terms of increasing the culinary knowledge and your everyday kitchen routine. We will be discussing the major contrasts between broth and stock. You must be aware of the usage of these terms in the kitchen when it comes to preparing soups and sauces. Yes, both broth and stock are liquids containing meat, vegetables, bones and other ingredients like spices etc. 

This was a basic intro, now let us dive into detail. The significant difference between stock and broth is the presence of bones in stock while simmering meat along bones. For a longer period of time, bones are left to rest and diffuse all flavors to water while simmering. These bones give a certain thicker and richer texture to stock. The bones in water release gelatin this makes the liquid consistency thick and less runny in comparison to the broth.

Broth, on the other hand, is known to could be eaten alone. It is made by simmering meat in water and cooked with vegetable and spices. Stock only contains bones and doesn’t include any sort of seasoning. Cooking the bones deeply and giving a darker color to stock, this is the main difference between stock and broth. The stock is used to make broth, yeah!

Now that’s the plot twist, but really according to the professional chefs, stock after adding seasoning like salt and some spices and cooked with meat and vegetables become broth. This contrast seems like splitting hairs but that’s how it is, the little tweaks matter a lot.

In even broader perspective, the other more elaborating definition of broth is the stock which is seasoned and could be drinkable and eaten alone. Whereas the stock is just is the haven of all the flavors and nutrients extracted from bones and further used to make many different dishes.

Now many methods for preparing broth and stock are being introduced. Whereas the most followed or you could say the traditional method is to prepare both is by cooking slowly for hours. Stock requires more time in comparison to the broth to be ready for consumption. Since bones are simmered therefore stock is cooked for a longer time. The more time is given to stock, the flavors are richer and the texture is thicker. On the other hand, the broth is made by using stock.

In fact, broth is prepared with meat and vegetables simmered in liquid that is water and cooked afterward in order to attain a specific consistency and texture. Spices like salt and pepper and herbs are added to make the taste delicious. Not to forget that broth is made in many different forms. Commercially found liquid broths include the most common chicken broth, beef broth and different vegetable broth.

While talking about the terminology of both stock and broth as described earlier many people are not aware of the fact that broth and stock are different although the difference is very minor. But again, the difference lies. We know the tiniest of things matter in the kitchen you just can’t look over and neglect the underlying variation. Many cooks and authors especially the food writers don’t even know the difference between broth and stock use the terms as synonyms to each other. Even though the distinction between the terms is made clear by many types of research, yet the terms are used interchangeably.             

The most liked recipe of broth and stock is the one made with chicken in it. Many people prefer to add vegetables too. The basic yet mouth-watering recipe is a sure way to satisfy your food cravings. Chicken stock is made simply. Yeah, seriously! As simple as 123.

Let us explore the world full of flavors, yes we are talking about the recipes to make the most delicious and healthy chicken stock and chicken broth. One of the easiest methods to make great homemade chicken stock is given as follows:

Since the canned stocks are not as healthy as the one which is prepared at home kitchen. You would need chicken pieces like a carcass and put it to boil by adding water in which the chicken completely dips. Now put the lid on. After giving it a boil, skim the first boiled water.  The skimming process is important. Now put the flame on low. And leave the chicken to simmer. Let the chicken simmer for hours to get the delicious flavors extract from bones to the water. This stock would have rich flavors of chicken along with the mesmerizing aroma. The texture of stock will be thick and a bit sticky.

After this recipe of making homemade stock, let us discover the use of stock in making broth. As we have learned earlier that broth is considered as seasoned stock. So it suggests adding other amazing ingredients in the making of broth. To make chicken broth, you are required to have chicken stock. Along with the savory liquid of stock, add the chicken scraps as well. put these chicken pieces in a pot and add the stock. After adding the stock put the lid on. Now comes the varying ingredients that make chicken stock into chicken broth. Add vegetables like carrots, onions, celery and other vegetables that you like. And finally, the seasoning. Add salt and pepper. Add other spices and herbs according to your taste. Mix and stir well. Let the broth simmer at low flame for some time. and ta da! Chicken broth is ready to be served.

Soup then again is known to could be eaten alone. It is made by stewing meat in water and cooked along vegetable and flavors. The stock just contains bones and does exclude any kind of flavoring. Cooking the bones profoundly and giving darker shading to stock, this is the primary distinction amongst stock and broth.

After this significant difference let us explore some of the regional and cultural variations and terminology used for broth and stock. In England, the broth is considered and widely known as soup. This soup contains the pieces of meat like fish or chicken with vegetables.  There, the broth is normally made with a stock or plain water as its base. After that, meat or fish added while being heated to the point of boiling, and vegetables included later. Being a thin and watery soup, the broth is as often as possible made more considerable by including rice, pulses, barley or grains etc.

Similarly, a completely different term is used in East Asia for broth. In Japan, the kind of kelp which is usually called as Kombu is taken in use as the base for making broth or soups. And in the Maldives, the tuna broth is known as garudiya which are an essential food thing, yet it is not eaten as a soup in that region.

Talking about the cultural and regional variations and origin of stock, the stock is made in every home almost to make the most amazing dishes like gravies and sauces. The stock could be a great time saver for you to cook in a hurry or for those who work and cook as well. for making the stock in the kitchen,   generally, the stock is made by stewing different ingredients in water. A more up to date approach is to utilize a pressure cooker this would take less time than the traditional method of simmering.

Around the globe, a lot of different types of stocks are prepared and accordingly consumed. Some of the most famous types include the chicken stock, tuna or fish stock which is made by simmering fish in water for no longer than 20 minutes or it would spoil the taste. Another kind is used for a stock that is white stock or food Blanc this is made by using raw bones. Typically chicken bones are ideal for food blanc. Food brun is used as a brown stock which is made by adding tomato paste or thinned tomato puree. Lamb stock, vegetable stock, ham stock and prawn stock are some well-known types of stock and are consumed largely.

Some more information regarding stock, yeah, a lot more to go through! How can we not follow the guidelines to prepare stock which would be a sure way to make amazing homemade stock. Some preparations encompass the use of cold water at the start. To make the fresh and long lasting in terms of taste and flavor, it is recommended by chefs and culinary experts to use cold water and let the meat simmer for long period of time. During this time collagen from the skin and connective tissues transform or denature into gelatin. This gelatin is the reason why stock has a thick and sticky texture.

Another handy tip: it is recommended not to boil the stock at high flame. If you boil the stock it would turn out to be cloudy. Therefore stock is prepared by simmering meat with bones or just bones.

Similarly, stock can be recycled, yeah that sounds quite tricky. But easy peasy! You can increase the life of stock or stock taste by boiling it after three to four days. And in this way, keep boiling keep recycling it into fresh stock for use.  Stock can be preserved for a longer period of time by simply freezing it. yes, you can use frozen stock and it will be as fresh as the newly prepared stock.

Furthermore, regardless of whether you’re making a meat-based stock or broth, it’s constantly best to incorporate however much raw material like meat or vegetables as could reasonably be possible. While you can skew the extents in either bearing, contingent upon what scraps you have. It also depends on what flavors and texture you are preparing for. Texture and flavor, having both will guarantee that your stock or soup is tasty yet has thick consistency with content and definitely it is not thin. And if your fluid is shady or cloudy, you don’t have to panic, just remember taste matters more!

And how can be not share the nutritional values of broth and stock. here is given the 100g per serving nutrition facts of stock:

Amount per 100 grams

  • Calories 13
  • Total Fat 0.1 g (0%)
  • Saturated fat 0 g (0%)
  • Polyunsaturated fat 0 g
  • Monounsaturated fat 0 g
  • Cholesterol 0 mg (0%)
  • Sodium 198 mg (8%)
  • Potassium 185 mg (5%)
  • Total Carbohydrate 1.2 g (0%)
  • Dietary fiber 0 g   (0%)
  • Sugar 0.5 g
  • Protein 2 g  (4%)
  • Calcium 0%
  • Magnesium  1%
  • Iron 1%
  • Vitamin A  0%
  • Vitamin C  0%
  • Vitamin D 0%
  • Vitamin B-6  (5%)
  • Vitamin B-12 (0%)


You can make most delicious gravies and some wonderful sauces using the great and healthy tastemaker stock. You can make use of chicken stock to make recipes like chicken noodles soup or chicken broth. The chicken stock could be very beneficial in developing a unique taste while cooking rice. So in that way you can be as creative as you want to maximize the use and flavors of chicken stock.

In the end, both stock and broth are exceptionally healthy and are a sure way to rock your taste buds. You definitely want to try out some amazing recipes like chicken broth with an exotic punch of flavors and aroma. A quick summary of all the differences between stock and broth is the most significant difference between stock and broth is the presence of bones in stock while simmering. Stock only contains bones and doesn’t include any sort of seasoning. And the stock is used to make broth, bottom line!

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