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What Are the Differences Between Stock and Broth

What Are the Differences Between Stock and Broth

Knowing the differences between stock and broth is handy when you are a leader in your community who cooks for social gatherings. Weddings, church meetings and funerals are attended by big groups of people from the community and the stews served need to feed and satisfy everyone. Knowing when you need to use broth or when to add stock is a useful skill that will help you prepare tastier dishes that go a long way to fill hungry tummies.

Stock vs. Broth - Their Main Differences

Stock is thicker than broth because it is made from bones. It is cooked much longer than broth and has less flavour than broth. It is also used in a different way for creating different dishes. Broth is made by cooking vegetables or meat for a shorter period than stock. Broth has more flavour because you use more ingredients, such as veggies, meat, and herbs, to create it.

These are the main differences between stock and broth. Let’s look at each in more detail and discover how we can use them to please a crowd.

What Is a Stock and How to Use It

Stock is a watery liquid that you can use as a base for sauces and soups. To make a hearty stock you need to boil bones and cartilage for six to eight hours. This process releases the collagen in the bones and thickens the liquid. You can use any type of bones to make stock. Try pork bones, chicken bones, beef bones and even fish bones.

Filled with Nourishment

Not only is stock an excellent base for many recipes, but it is also nourishing. The collagen that is released during boiling is good for your skin, may improve your gut health and can strengthen your joints. Some people swear by bone broth to relieve the symptoms of a colds and flus. For a bone broth with added nourishment try this recipe: Knorrox Spicy Bone Marrow and Bean Soup. Here, green chillies, carrots and onions are used to turn the stock from the bones into a soothing soup.

But How Does It Taste

Traditionally stock does not have a very strong flavour, because the meat is cut away from the bones before cooking. If you want your stock to be less bland you can add herbs to your pot and leave more meat on the bones when adding them to boiling water. This will make the shimmering stock smell more aromatic and meatier. Good herbs to try are thyme, parsley, and rosemary.

Top Tip: For even more flavour, start your stock by frying an onion. Then pour in the water and bones you plan to use. The onion will add more taste to your stock.

How to Use Stock in Your Dishes

Stock that you have cooked from scratch is a valuable base for many dishes, for example, stews or soups. Try this stew recipe: Knorrox Hearty Lentil and Potato Hot Pot. Instead of using boiling water, you can use your collagen-rich stock to make a thicker and more appetising sauce.

Stock is also useful as a gravy over roast meat, and you can use stock to coat meat before cooking. For a real treat, make pap using your stock or try cooking rice with it. It will give the starch that great nyama taste.

Top Tip: If you are short on time try using Knorrox Beef Stock Cubes to create a meaty stock that tastes as if you’ve been cooking all day.

What is Broth and How to Use It?

Broth is a thin liquid that is made by cooking herbs, vegetables, and meat in simmering water. Cook large cuts of meat for an hour or so, just until the meat is cooked through. Then remove the meat from the liquid and you have a broth.

Top Tip: You can use many different types of meat to make a delicious broth. Chicken, pork, beef, mutton and goat are all great sources of protein and the perfect base to a tasty broth.

Filled with Nourishment

You can add any vegetables to the broth to thicken it and enhance the flavour. The vegetables and herbs that you add to a broth also make it more nourishing. Minerals, vitamins, and fibre found in carrots, spinach, green beans, celery, garlic and beetroot are good for your health, which is why it’s worth trying out different veggies when you prepare yours.

But How Does It Taste?

Broth has a stronger flavour than stock, but it is still not overwhelming. This is why broth is mostly used as a cooking liquid for stews, sauces and dombolo.

Top Tip: Speaking of dombolo, here are some Winter Warming Stews With Dombolo that will hit the spot when your family is hungry.

To add more taste to your stock, fry your vegetables in two tablespoons of Knorrox All-In-One Spice. This is a great way to add more meatiness without the expense of adding more meat.

How to Use Broth In Your Dishes

So, you’ve created a rich broth and now it is time to impress your friends and family with a filling meal. No problem. Use chicken broth to make Chicken Neck Sishebo with crunchy carrots and flavourful onion. Or give Knorrox Soya Mince a try, with this recipe: Spicy Soya Mince with Samp Beans and use your stock instead of water to make your dish taste richer.

Top Tip: Did you know Knorrox Soya Mince is fortified with zinc to boost your family’s immune systems? You can rely on Knorrox to ensure your family is well fed and have the energy they need to succeed.

Cook with Pride

That’s it from us: broth vs. stock explained with delicious recipes, clever ideas and inexpensive methods thrown in, to help you serve your community and take pride in your cooking.

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