In British kitchens, cooks make stock by simmering bones, vegetables, and aromatics in water. This foundational liquid enhances soups, sauces, gravies, and risottos by adding depth and structure. Unlike broth, it is unsalted and neutral, allowing it to blend seamlessly into various recipes.
Broth, more common in American cooking, is similar to stock but includes meat rather than just bones. It is often seasoned more assertively and can be enjoyed on its own, like clear chicken soup. In the UK, “broth” may also refer to rustic soups containing meat, grains, or vegetables. A classic example is Scotch broth, made with lamb or mutton, barley, and root vegetables.
Bouillon, the French word for broth, has a different meaning in English. It typically refers to commercial products like bouillon cubes, stock pots, or powders. These dissolve in hot water to create a quick, flavorful liquid but often contain high levels of salt and fewer nutrients.
The key differences are:
- Stock: A neutral, unsalted base for cooking.
- Broth: Seasoned and ready to eat on its own.
- Bouillon: A commercial substitute for stock or broth.
For the best flavour, many home cooks make stock from leftover bones and vegetable scraps. Simmering bones for hours extracts gelatin, giving it a rich texture and deep taste. Chicken wings, beef knuckles, and fish heads are excellent choices for a gelatinous stock.
Understanding these distinctions allows you to choose the right foundation for your dish. Whether using homemade stock for complex flavour or a quick bouillon cube for convenience, knowing the differences helps you elevate your cooking.
