Chef Thomas Joseph Gives An Explanation Of The Difference Between Stock And Broth

Nov 11, 2019

With the popularity of new health programs that advocate fasting and carbohydrate reduction, proponents of bone broth are popping up everywhere in order to help people increase their vitamin and electrolyte levels. Bone broth might have a somewhat jarring name, but it is a very tasty ingredient to add to dishes or enjoy by itself.

Bone broth or stock is actually cheaper to make than purchasing store-bought products, and the taste is far superior. Prominent chef Thomas Joseph gives you some great tips about how to make the recipe, and he explains the differences between broth and stock.

The chef explains that the main difference between the stock and the broth is the amount of meat that is used. In general, the broth is made with meat, and stock is made with leftover bones. The bone stock usually requires less seasoning than the broth. Because of this, stock can be a good alternative for people who need to limit their sodium intake.

In a video, Chef Thomas Joseph recommends that you get chicken bones from your butcher, and it's best that you request the parts that are typically discarded such as the necks and backbones. After you acquire chicken bones, place them in a pan and drizzle cooking oil on them. Preheat the oven to 400 degrees, and roast the bones for about 45 minutes.

Take the chicken out of the oven, and spread a tablespoon of tomato paste onto the meat with a brush. Add whole carrots, celery stalks, and onions into the pan, and roast the vegetables and chicken for another 45 minutes at 400 degrees in the oven.

When the chicken and vegetables develop a brown color, transfer them into a stockpot. Pour some water or wine into the roasting pan, and stir the leftover flavorful bits into the liquid. Add the mixture to the stockpot, and pour in three quarts of water along with some fresh bay leaf and a few peppercorns. Bring the water to a boil, then reduce to a simmer.

Let the stock cook for about two hours, and occasionally skim the impurities off of the top during the cooking process. When the cooking time is complete, pour the contents through a strainer to separate the solid ingredients from the completed liquid stock. The color and flavor of this homemade stock will vastly improve the flavor of your sauces and soups.

What are your recommendations for making the best homemade stock? Let us know in the comments, and be sure to pass your food-lover friends on social media.