Broth

Broth, also known as bouillon,[1][2] is a

savory liquid made of water in which
bones, meat, or vegetables have been
simmered.[3] It can be eaten alone, but it
is most commonly used to prepare other
dishes, such as soups, gravies, and
sauces.
Broth prepared from meat and vegetables

Beef broth being cooked

Commercially prepared liquid broths are

available, typically chicken, beef, fish, and
vegetable varieties. Dehydrated broth in
the form of bouillon cubes were
commercialized beginning in the early
20th century.

Stock versus broth

Many cooks and food writers use the
terms broth and stock
interchangeably.[1][4][5] In 1974, James
Beard wrote emphatically that stock,
broth, and bouillon "are all the same
thing".[6]

While many draw a distinction between

stock and broth, the details of the
distinction often differ. One possibility is
that stocks are made primarily from
animal bones, as opposed to meat, and
therefore contain more gelatin, giving
them a thicker texture.[7] Another
distinction that is sometimes made is
that stock is cooked longer than broth
and therefore has a more intense
flavor.[8] A third possible distinction is
that stock is left unseasoned for use in
other recipes, while broth is salted and
otherwise seasoned and can be eaten
alone.[9][2]

In the United Kingdom, "broth" can refer

to the liquid in a soup which includes
solid pieces of meat, fish, or vegetables,
whereas "stock" would refer to the purely
liquid base.[10] Traditionally, according to
this definition, broth contained some
form of meat or fish; however, nowadays
it is acceptable to refer to a strictly
vegetable soup as a broth.[11][12]

Preparation
Broth has traditionally been made using
animal bones which are boiled in a
cooking pot to extract the flavor and
nutrients.[13] The bones may or may not
have meat still on them. Roasted bones
are used to add a darker color and
caramelized flavor.

To clarify a broth, egg whites are

sometimes added during cooking; the
egg whites will coagulate as they cool,
trapping sediment and turbidity into an
easily strained mass.

See also
Canja de galinha
Rosół
 Scotch broth
Bouillon, a Haitian soup
Court-bouillon, from the French court
or "short broth"

References
1. Wright, Clifford A. (2011). The Best
Soups in the World . Houghton
Mifflin Harcourt. ISBN 978-
0544177796. "I use the terms 'broth'
and 'stock' interchangeably, as do
many people, although technically
there is a very small difference—not
important to the home cook....Some
English-speaking writers make a
distinction between broth and
 bouillon, but bouillon is simply the
French word for broth."
2. Davidson, Alan (2014). The Oxford
Companion to Food (3rd ed.).
Oxford University Press. p. 112.
ISBN 9780191040726. "broth: a term
which usually means the liquid in
which meat has been cooked or a
simple soup based thereon. It is a
close equivalent to the French
bouillon and the Italian brodo....It
could be said that broth occupies an
intermediate position between stock
and soup. A broth...can be eaten as
is, whereas a stock...would normally
be consumed only as an ingredient in
something more complex."
3. Rombauer, Irma S.; Marion Rombauer
Becker; Ethan Becker (1997). Joy of
Cooking . New York: Scribner.
pp. 42 . ISBN 0-684-81870-1.
4. López-Alt, J. Kenji. "How To Make
Great Vegan Soups" . Serious Eats.
Retrieved November 29, 2016. "I don't
really want to get into the muddy
details of nomenclature between
broth and stock...I use the words
pretty much interchangeably, though
I lean towards 'stock' if I mean
something pretty rich that I'm gonna
cook with and 'broth' if I mean
something my noodles or peas are
already floating in."
5. Landis, Denise (November 19, 2012).
" 'What's the difference between
stock and broth, and which do I use
for dressing and gravy?' " . The New
York Times. Retrieved July 19, 2018.
"Stock and broth are more or less the
same thing, a mixture of any
combination of meats (including
poultry or seafood), bones,
vegetables or herbs simmered in a
large quantity of water, then
strained."
. Beard, James (2015). "A stock is a
broth is a bouillon" . The Armchair
James Beard. Open Road Media.
ISBN 9781504004558. "The other
morning my old friend Helen McCully
called me at an early hour and said,
'Now that you're revising your fish
book, for heaven's sake, define the
difference between a stock, a broth
and a bouillon. No book does.' The
reason no book does is that they are
all the same thing. A stock, which is
also a broth or a bouillon, is basically
some meat, game, poultry, or fish
simmered in water with bones,
seasonings, and vegetables."
7. Souder, Amy (March 27, 2019).
"What's the Difference Between
Stock and Broth?" . Chowhound.
Retrieved January 21, 2020. "[S]tock
is predominantly [made with] bones
and some trim,” says Greg Fatigati,
associate dean for curriculum and
instruction for culinary arts at the
Culinary Institute of America."
. Randhawa, Jessica (November 26,
2018). "Bone Broth Basics" . The
Forked Spoon. Retrieved
November 29, 2019.
 9. Christensen, Emma. "What's the
Difference Between Stock and Broth?
— Word of Mouth" . The Kitchn.
Retrieved November 30, 2016.
10. Spaull, Susan; Lucinda Bruce-
Gardyne (2003). Leith's Techniques
Bible. London: Bloomsbury. p. 661.
ISBN 0-7475-6046-3.
11. Spaull, Susan; Lucinda Bruce-
Gardyne (2003). Leith's Techniques
Bible. London: Bloomsbury
Publishing Plc. p. 683. ISBN 0-7475-
6046-3.
12. Smith, Delia (1992). Delia Smith's
Complete Cookery Course. London:
BBC Books. p. 61. ISBN 0-563-36286-
3.
13. Morell, Sally. "Broth is Beautiful" .
Retrieved October 23, 2014.

External links

Look up broth in Wiktionary, the free

dictionary.

Wikibooks has a book on the topic

of: Broth

Wikimedia Commons has media

related to Broths.
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