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Your Ultimate Guide to Healthy Gluten Free Recipes

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Chicken, Vegetable Or Beef Stock

Stock Or Broth, What Is The Difference?

Stock is mostly bones, a little meat and basic vegetables such as carrots, celery, onions and parsley that are placed in water and simmered uncovered for up to 12 hours or more which is what intensifies the flavour and tastes meaty. When stock is cooled it becomes thicker like gelatin, because by simmering bones for many hours the collagen is extracted from the bones and tissues which when cooled becomes jello like. There are no spices, salt or herbs added because stock is mostly used as base for many dishes such as soups, stews, gravy, casseroles, fish, where you will add specific spices and adjust salt as needed. Stock is also always clear.

Broth is similar with few exceptions, it is mostly meat and some bones, basic vegetables such as carrots, celery, onions, leeks and parsley but you can also add some basic spices such as pepper, bay leaves, cloves and sea salt, this will add more to the flavour and can be used for soups or vegetable casseroles because it will intensify the flavour, but it can be used for any recipe since it will maximize the taste.

Makes approximately 5 quarts

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Instructions

  • 1. For the chicken stock ~ add all ingredients in a 12 quart stock pot, bring to boil, turn down the heat and simmer for 15 minutes, skim foam off the top of water if you want clear stock, then simmer until it reduces by half (do not cover) it may take 6 hours or more, cool slightly and strain into a clean pot. Cool completely in the fridge, then remove top layer of fat and pour desired portions into freezer bags and freeze for future use.
  • 2. For the vegetable stock ~ place onions and peppers onto a non stick baking sheet and bake at 450 F until slightly brown, then add into a 12 quart stock pot with balance of ingredients, bring to boil and turn down the heat and simmer until it reduces by half (do not cover) it may take 6 hours or more, cool slightly and strain into a clean pot. Cool completely, pour desired portions into freezer bags and freeze for future use
  • 3. For the beef stock ~ place bones and onions onto a non stick baking pan, roast at 450 F until well browned, place bones and onions into a 12 quart stock pot, add some water onto the baking pan and rub the pieces that are stuck on the pan and add into the stock pot, then add remaining ingredients, bring to boil, turn down the heat and simmer for 15 minutes, skim foam off the top of water if you want clear stock, then simmer until it reduces by half (do not cover) it may take 6 hours or more, cool slightly and strain into a clean pot. Cool completely in the fridge, then remove top layer of fat and pour desired portions into freezer bags and freeze for future use