Making homemade broth and stock

Categories: How To
Published on: September 24, 2018

Mother Earth News / Andrea Chesman / October/November 2018

Nothing beats the convenience of having homemade broth and stock on hand in your kitchen. Homemade broths and stocks taste better than canned broths, bouillon cubes and pastes, and even expensive boxed broths. In addition, you’ll reduce your kitchen waste if you extract the flavor that remains in bones and vegetable peelings after the other parts are consumed.

But what do you call the simmering mixture in your pot? Is it broth, or is it stock? The two terms are often used interchangeably, and definitions do vary, so it depends on who you ask. But, in a nutshell, stock is the gelatinous result of cooking vegetables and bones in unseasoned water for several hours to extract flavor, while broth is made out of vegetables and meat simmered in a seasoned liquid for a shorter period of time. Either one can serve as a foundation for other dishes, but because broth is typically seasoned, it’s often consumed on its own, while stock is the perfect rich-tasting base onto which you can layer other flavors.

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