Learn about your choices of the different types of stocks and broths to complement your recipe. Making them homemade may not always be an option, therefore grocery store products can help add instant flavor to any dish!
Stocks and broths can enhance the savory and rich taste of soups, stews, sauces, and endless other dishes. There are various convenient store-bought options you can choose from. To start, the main difference between stock vs broth is the use of bones, meat, or other parts of the carcass. Stocks tend to be richer in body because they simmer with bones. A broth is more refined and clear in appearance, typically reserved to serve as part of the finished dish, like a soup.
What flavor options do you have? Poultry, beef, vegetables, and seafood are common bases for making stocks and broth. The best way to choose which type to use is by comparing the flavor profile with the main ingredient in the recipe. Making beef stew? Then beef stock is a great choice.
If you’re short on time, store-bought options that are ready to use, or need to be diluted offer a quick solution. Homemade will always yield the most intense and best quality flavor because you can control the process and what you add in, but it’s nice to have a handful of premade options.
Bouillon Cubes or Granules
Just a small amount of these concentrated, dried seasoning mixes can be diluted in water to make a flavored liquid. They often contain salt, sweetener, fat, dehydrated meat, herbs, and other seasonings. You can find them in chicken, beef, fish, seafood, lobster, and shrimp flavor bases.
An advantage is they can be stored at room temperature for a few years, taking up very little space in your pantry, and are easy to use at any time.
Chicken, Beef, Vegetable Base
These jarred stock bases are thick and scoopable. Similar to bouillon cubes and granules, they need to be dissolved in hot water before use. They contain the main ingredients, such as chicken, ham, turkey, beef, seafood, lobster, or vegetable, plus salt, sugar, and other flavors to enhance the taste. They need to be refrigerated after opening.
Single Strength Stocks and Broths
These ready-to-use liquids should be added directly to the recipe, with no need for diluting. They come in unsalted, low-sodium, salted, or reduced-fat options for more customization. They typically come in shelf-stable Tetra Pak boxes that have layers of lining for protection.
The liquids are processed so that they can be kept at room temperature until opening. These can also be sold in cans that have been retorted and heat processed. All can be stored in the pantry for extended periods of time, making for a very convenient option. Once you open it, refrigerate it and use it within 14 days.
Chicken
It is made with chicken bones and meat, with additional ingredients to enhance the flavor, such as dehydrated chicken and fat, yeast extract, and other natural flavorings. I use stock when I want a richer taste and am not concerned with a more opaque appearance, like stews and poultry gravies. Chicken broth can be used for chicken noodle soup when you want a more clear liquid or to flavor rice.
Beef
Beef, bones, fat, beef extracts, sweeteners, and seasoning to intensify the flavor. Stocks are great for thick stews like beef bourguignon or simmering a slow cooker pot roast. Beef stock works well for gravies and sauces like beef stroganoff and Swedish meatballs.
Turkey Stock
Simmered with turkey, vegetables, sweeteners, spices, and herbs make a flavorful liquid. This liquid is great for making a flavorful turkey gravy when you don’t have enough drippings, such as for Thanksgiving or leftover turkey pot pie. Chicken stock/broth is a good substitution if you can’t find this variety. It’s often available during the holidays.
Vegetable
One of the most versatile cooking liquids, or used to make vegetarian dishes. Made with a classic mirepoix of onions, carrots, and celery, sweetener, thickening agents like potato flour, and other natural flavorings. Stock is wonderful in a hearty tomato soup or butternut squash soup.
The broth is much lighter in color and less intense in flavor, which would be great for simple soups like lentil soup or flavoring sauteed green beans.
Fish and Seafood
Simmered with a mixture of fish bones, fish concentrate, fish sauce, vegetables, seasonings, and spices. This stock is great for using to steam mussels, make a seafood cioppino, or creamy clam chowder.
Bone Broth
Typically made from simmered chicken or beef bones, it’s technically a stock. It’s become popular to drink it hot for its various nutrients, like collagen and amino acids. It may benefit immune, gut, joint, hair, and nail health.
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