What is soup stock

Bring the water to a boil, then reduce to a simmer. Skim off any residue that has risen to the top. Add vegetables and seasonings. Keep the simmer low to prevent any residue that rises to the top from boiling back into your stock. Skim and add more water as needed to keep the bones covered. Remove pot from heat and let cool. The residual fat will rise to the top and form a solid film, making it easy to remove.

Then you are left with a flavourful, clean stock that is free of fat. This helps extract the most flavour and gelatine from the bones. Vegetables should be cut in a size proportional to the cook time of the stock. Beef stocks should be cooked for 6 to 8 hours, so vegetables can go in whole, or halved.

Chicken stocks are cooked for 3 to 4 hours, so vegetables should be cut into 2-in. Fish stocks cook very quickly, so in order to get the most flavour they should be coarsely diced. For many home cooks, though, making their own stock seems like a daunting and long project so most just opt for store bought options, typically labelled " broth.

Here are the differences between the two cooking liquids. While the difference between stock and broth is minimal, the two cooking liquids are made from different ingredients. At its most basic, broth is simply any liquid that meat has been cooked in. Be sure to do the same with your Thanksgiving turkey , too! By definition, stock is made from bones and simmered for hours. The slow cooking time allows for the gradual breakdown of cartilage and bone marrow, which creates a thicker, more gelatinous and collagen-rich consistency.

A rich, classic stock is typically a neutral-flavored, unseasoned liquid that is used to add body to any dish, making it ideal for soups and sauces. Check out Ree's recipe for Pot Roast , which depends on stock for the rich pan juices she spoons over each plate. What is being sold as "bone broth" these days is actually stock if it's made from bones, it's technically stock, not broth. Though stock is traditionally neutral in flavor, many bone broths are being enriched with different ingredients and sold as different flavors.

Broth is traditionally made from meat and vegetables except for vegetable broth , which is made from veggies only! The body that the collagen gives to stock is its defining characteristic.

A stock is not thought of as a finished product but as a base for other things such as sauces and soup. A traditional broth, on the other hand, is the liquid in which meat has been cooked. It has basically the same vegetables as stock, but it is usually seasoned.

A broth may be served as-is, in which case it is then officially a soup. One way of looking at it is that stocks stay in the kitchen but broths may go to the table. When it comes to vegetarian varieties, "vegetable stock" is exactly the same as " vegetable broth " since vegetables have no bones. Practically, in many kitchens, there may be little disparity. Stocks or broths may be seasoned or unseasoned, bones with meat still attached may be used to make either.

Again, for the home cook, what it boils down to is that stock, broth, and bouillon are interchangeable. They're the foundation of soups, sauces, and many other tasty dishes. Have fun making your own homemade variations and experiment with store-bought brands.