Description
Ask any good chef about stock – and they'll say this... “A good stock is the core ingredient of any great meal”.
Which is why stock is one of the first things a chef learns how to make.
Luckily, making your own stock is one of the easiest, most effective, ways to add flavour to your cooking.
You use it as a base for gravy, sauces or soups.
The best stock isn't made from lots of marrow bones. It's made from a selection of bones. And, together, they create a thicker more gelatinous liquid – with minimal salt.
There's a bit of confusion about what's a stock and what's a broth. Technically, a stock is made from bones, while a broth is made from meat and vegetables. (So that means “bone broth”, which is popular now, but incorrectly named).
In summary...
Stock – made from bones – is better suited to recipes that need fat and flavour. While broth – made from extracting the flavour from meat – is better for clear soups and delicate sauces.