Attention all soup, sauce, and gravy lovers! There IS, in fact, a difference between stock and broth. And while it may be small, it sure is significant. 

Stock

What’s in it? Stock calls for a mix of animal bones (occasionally with scraps of meat), a mirepoix (fancy French way of saying onions, carrots, and celery), and aromatics (fresh herbs, bay leaves, peppercorns, etc). Oftentimes, the bones are roasted first for a richer, deeper-colored stock.

Cook time: 2-6(ish) hours on the stovetop

Seasoning: Unseasoned or very lightly seasoned

Use: Sauces (like the French mother sauces), braises, gravies, soups/stews

Flavor: Deep and rich, full mouth feel courtesy of the gelatin released after hours of simmering the bones

Broth

What’s in it? Broth is any liquid that has been cooked with meat (which may include bones, but doesn’t have to), a mirepoix, and aromatics.

Cook time: Under 2(ish) hours

Seasoning: Typically is seasoned

Use: Plays a broader role than stock, and can be subbed for water when cooking grains. Also works well with mashed potatoes, stuffing, and the usual soups, sauces, gravies, and braises — basically everything that stock can do, plus a few extras.

Flavor: Subtler than stock, which is why you can also sip as is if you’re ever feeling under the weather.

Now that you know the difference between stock and broth, put your knowledge to good use by cooking these spring soups or gluten-free grains.