While looking over recipes one will call for broth and then another will call for stock. What is the difference??
Stock has one major difference than broth. Stock is made from more bony parts. Stock has a much more fuller mouth feel and richer flavor. This is due to the gelatin released when the bones simmer. Usually, stock is low in sodium and the color is amber.
Broth is more meat based, as compared to stock. The taste of broth is much more lighter and has more salt. When you’re cooking with broth be sure to check that you don’t need any more salt, it may be just right without adding any extra salt. If you want your broth to have a bold flavor, simmer carrots, onions, leeks, celery, fennel, bay leafs, black peppercorn, or even garlic.
See Coal Miner Pasta for a great recipe that calls for chicken stock.