Broth, also known as bouillon, is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.
Difference between broth and stock–
The difference is very minimal stock is a liquid with bones only and when you add meat in it it become broth. Broth is cooked for less time as compared to stock as it may harden the meat.
Types of broth-
Broth can be made from any meat and even using by only vegetables or using both meat and vegetables.
- 1kg to 1/2 kg meat with bone (beef, lamb, chicken…..)
- 2 celery ribs with leaves, cut into chunks
- 3 medium carrots, cut into chunks
- 2 medium onions, quartered
- 3 bay leaves
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 8 to 10 whole peppercorns
- 2 quarts cold water
Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary.
Set meat aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface. And use it as required.
Myself Gourav chatterjee
I done my graduation from Institute of Hotel Management and persuing my MBA from william carey University. I worked in devyani international limited as manager and now im persuing my training from ITC panchwati kolkata. Im also a food blogger and the love for food from my side is never ending. I want to explore each and every cuisine in the world.