what is the difference between chicken broth and vegetable broth

What’s the real difference between stock and broth? I used to ask myself that same question every time I wandered down the soup aisle of the grocery store. It certainly doesn’t help that many brands use the terms interchangeably. But there needn’t be such confusion: The distinguishing factors of stock vs. broth—not to mention bone broth—may be murky (just like…a cup of broth), but there are some key differences. Let’s dive in.

The difference between homemade broth, stock, and bone broth:

The primary distinction between broth and stock is how long the liquid is simmered, though a few other nuances set each one apart.

What is broth?: Made by simmering water with vegetables, aromatics, and sometimes animal meat and/or bones for a short period (usually 45 minutes to 2 hours), broth is a light, flavorful liquid that generally stays fluid when chilled. After cooking, it’s strained, seasoned, and usually enjoyed on its own as a soup or a soup base.

What is stock?: Stock is made by simmering water with vegetables, aromatics, and animal bones (sometimes roasted and sometimes with meat still attached) for a slightly longer time, usually 4 to 6 hours. It’s then strained, but not typically seasoned. The longer cooking time helps pull collagen out of the bones and connective tissues, which gives the stock its rich flavor and texture. When chilled, good stock should have the texture and jiggle of Jell-O. Stock isn’t eaten by itself; it’s used to clear out a pan or make a rich sauce, gravy, or stew. You can also thin it with water and use it as you would broth.

What is bone broth?: This hybrid of broth and stock is made from roasted bones, sometimes with meat still attached. After cooking, the liquid is strained and seasoned, often meant to be sipped on its own. Bone broth cooks for an extended period—often more than 24 hours—to extract the collagen from the bones and other nutritious compounds and minerals (including glucosamine, amino acids, electrolytes, calcium, gelatin, and more). As such, bone broth is often marketed for its halo of supposed wellness and health benefits, which may be overstated.

Still befuddled by the differences? Consider an example. To make chicken broth, you’ll submerge a whole chicken in a stockpot full of water and aromatics, then simmer the liquid for just over an hour (to make chicken noodle soup, shred the chicken meat and add it back to the broth). The resulting liquid will be clear and sippable. For homemade chicken stock, use chicken bones instead of the whole chicken. The carcass of a rotisserie chicken will work. You can roast the bones for 20 to 45 minutes, until they are golden or deeply browned. Let the liquid simmer for another 3 hours, drawing the collagen out of the bones to make a richer stock that develops a Jell-O-like wobble as it cools. Simmer for even longer (24-plus hours) to make chicken bone broth, which has the deepest, richest flavor of the three.

Not all broth is made with bones. You can simmer veggies in a pot of water to make vegetable broth. Since they don’t release high quantities of collagen, as animal bones do, the resulting liquid can’t really be called stock, though some store-bought brands market it as such.

Bouillon cubes and powder look like dehydrated stock, but they’re not. The dominant ingredients in chicken or beef bouillon cubes are salt, sugar, and hydrolyzed protein (a compound containing amino acids, often plant-based, but which lend the broth a distinctly savory flavor), with “sufficient chicken and beef extractives to give definite flavor,” according to the FDA. These intensely seasoned cubes also come in flavors like lobster, clam, vegetable, and shrimp bouillon, each with flavor characteristics outlined by the USDA.

Beef or chicken base comes in a jar and is typically made from cooked, ground-up meat with added salt, seasonings, and concentrated stock. Look for a brand that lists meat as the first ingredient—we like the ones from Better Than Bouillon. Both bouillon and base products are extremely salty when reconstituted, so consider them a flavor booster rather than a broth builder.

Another option is chicken powder, seasoned less intensely than other bouillon products, to deliver a pure, complex chicken flavor. The lack of spice or aromatic flavors allows it to blend with a variety of chicken dishes seamlessly; “it works as well in chicken pot pie as it does posole or congee,” writes Epi staffer Wilder Davies.

Going for store-bought? Here’s what to look for.

When it comes to store-bought broth and stock, you can take these rules with a grain of salt. And that’s because the federal government doesn’t distinguish between broth and stock—the terms are used interchangeably on product labels and ingredient panels, says Michael Noble, corporate chef for Ariake USA, a large-scale stock manufacturer (since acquired by Kerry Group). Both terms refer to the liquid produced after simmering bones or meat in water (except in the case of vegetable broth/stock, where vegetables take the place of meat); the only stipulation with beef broth is that it has a ratio of 135 parts moisture to 1 part protein. There is no standard for what’s marketed as “bone broth.”

So packaged stock and broth are essentially the same, whether canned or in cartons. In fact, much of the stock and broth sold by different brands originates from a handful of companies that specialize in making base stocks—or broth, if you prefer; how a specific brand adjusts a base stock before packaging explains the wide range of products. “They can have the same ingredients, but they can all taste different,” says Noble. “Small amounts of seasonings make a huge impact.” Sodium content varies widely between brands, which is why some store-bought broths are much saltier than others. Other common ingredients in packaged broth include maltodextrin, a starch that adds body; yeast extract, a flavor enhancer; caramel color, often used in beef broth to turn it brown; and sweeteners.

Generally, higher protein content means the broth was made with a higher ratio of meat. With beef broths in particular, you also might see hydrolyzed vegetable or soy protein among the ingredients. These are primarily used as flavor enhancers but can also drive up the protein content of store-bought broth, says Noble.

Alton Brown explains the difference between stock, broth and soup

FAQ

What is the difference between vegetable broth and chicken broth?

The main difference between vegetable broth and chicken broth is that chicken broth is sweeter, more gelatinous, and has a slightly longer shelf life than vegetable stock while including rosemary as a primary herb instead of vegetable broth’s basic core inclusion of thyme. W hich Is Best, Vegetable Broth Vs. Chicken Broth?.

Is stock the same as broth?

Technically, stock is not the same as broth. There are a few ways you can differentiate between the two, including texture, seasoning, cooking time, and more. Here are the main differences, along with how to make each. Stock is a gel-like substance made from animal bones (or not for vegetable versions), vegetables, and aromatics.

What is a chicken broth?

“Traditionally, broth is a barely simmered stock that has extra flavors and scents added to it, like whole spices or stronger vegetables,” says Broths are also made with meat and bones from animals, like whole chickens or chicken parts. They can also be made with just meat.

What is the difference between vegetable stock and bone broth?

Vegetable stock is made with untrimmed, sometimes whole vegetables, while broth is made from trimmed, roughly chopped vegetables. To make vegetable stock, you need at least two hours of time. To make broth, you only need about thirty minutes. Bone broth is technically stock because it’s based on animal bones instead of meat.

Is chicken stock better than broth?

“In general, stock and broth can be used interchangeably. However, there are times when it is more advantageous to choose one over the other,” Hill admits. Because stock is made from bones, it will infuse any recipe with stronger chicken flavor than broth. Use chicken stock if… Chicken is the spotlight of a recipe.

Can you cook with fresh vegetable broth?

When cooking with fresh vegetable broth, you must be careful about a few things. Firstly, make sure you wash your vegetables properly. If they are ground vegetables (ones that grow in the soil), soak them in water for a while before washing them thoroughly. This will dislodge any deeply set sand and grit.

Can you substitute chicken broth with vegetable broth?

Which is more flavorful, chicken broth or vegetable broth?

I’d go for chicken broth for more umami, though you can get that with other veg or proteins regardless…. but both are fine for flavour.

Can I use chicken broth instead of vegetable broth in tomato soup?

You can substitute vegetable broth for the chicken broth. If you have homemade chicken broth use it because it takes the taste of the soup to the next level. Olive oil-Is used to saute the onions but you can use canola oil or any oil of your choice. Sugar-The sugar helps combat the acidity of the tomatoes.

What is the point of vegetable broth?

store-bought broths: Homemade vegetable broth is a fantastic source of fiber and a great way to help manage our digestive system. It keeps us regular and eases our digestive process. As we age, this becomes even more important!Dec 17, 2020