What is the difference between broth and stock?
There’re essentially the same, except that broth is made from meat, and stock is made from bones. Woth poultry, broth is made from the whole bird, whereas stock is made from wings, backs, necks and carcasses, and possibly also hearts and gizzards. Don’t use liver in making stocks because they deteriorate during the long cooking time. You have to cook stock a lot longer than broth to get the flavor out of the bones. Broths tend to have a more intense flavor, but you can make a non-poultry stock with a great intense flavor by roasting the bones in the oven until they are well browned (not charred) before adding them to the pot. Stock made with unroasted bones can be bland and uninteresting, especially from pork. Another thing is that broth can be served as is, whereas stock is usually used as the basis for soups and sauces, or as cooking liquid.
