K-State Research and Extension

Q: I made a recipe that called for stock but I used broth. What is the difference?
A: Many recipes use stock or broth. Is there a difference? By definition, a stock is made from meat and bones. It may or may not have other ingredients such as vegetables and seasonings, known as a “mirepoix.” Typically the vegetables are roughly chopped and include onions, carrots and celery. The bones add body to the liquid. When it is chilled it will become thick. Stocks have a fuller mouth feel and richer flavor, due to the gelatin released by the bones during their long simmer. Stocks should be used when a sauce is to be reduced significantly or when clarity of the final result is preferred.
Broth is made from meat, vegetables and seasonings. The primary flavor is from the meat. It will also have a thinner consistency. Broths can be substituted for stock when the body of the liquid or clarity isn’t important and when the liquid will be thickened by addition of a starch.