Posts Tagged ‘stock’

Soups, stews, casseroles, and stuffing. There are many popular recipes this time of year that call for the use of broths and stocks. Not sure of the difference between broths and stocks? One of our blogs has the answer. While not too expensive, you probably have everything you need to make your own broth at home- you might even be throwing it away! 

At home, we keep a freezer bag for storing our cooking scraps. The bottom and tops of celery, red and white onions, carrots, green onions, leftover herbs, a small piece of shriveling bell pepper that wasn’t used. When the bag becomes full, we dump it all into our pressure cooker, cover it with water, and in a short time, we have stock. This is also a wonderful time to look in the fridge and pantry for other items that might be good additions: garlic cloves, a knob of ginger, I’ve even added a softening apple to the pot. 

There are hundreds of recipes online promising the perfect proportion of ingredients to make the best vegetable broth. As a sustainable alternative, here’s my method for making vegetable broth at home from things you already have. Put fresh and/or frozen vegetables and herbs into a pot, cover with water, simmer for about an hour. If you’d like to speed up the process you could use a stove or countertop pressure cooker. Once the broth is to color and flavor you like, strain, and use in your favorite recipe. While not an exact science, this method allows for simple, free, clean-out the kitchen broth.

Another benefit of storing scraps in a freezer is that it allows flexibility to use the items when it fits into your schedule. In addition to the cost-savings, convenience, and eco-friendly benefits of making broth at home, there are health benefits as well. You can control the amount of salt going into the broth, and by doing so, into the final dish. So next time you are slicing and dicing your way to a delicious meal, consider saving your scraps to give them new life!


Christensen, E. (2020, October 24). How to make vegetable stock (it’s so easy!). Kitchn. Retrieved October 28, 2021, from https://www.thekitchn.com/how-to-make-vegetable-stock-cooking-lessons-from-the-kitchn-136725.

Riley, J. (2020, January 8). Broth versus stock. Live Healthy Live Well. Retrieved October 28, 2021, from https://livehealthyosu.com/2020/02/03/broth-versus-stock/.

USDA. (n.d.). Recipes- Soups and Stews. MyPlate. Retrieved October 28, 2021, from https://www.myplate.gov/myplate-kitchen/recipes?f%5B0%5D=course%3A127.

Author: Courtney Woelfl, Family and Consumer Sciences Program Specialist, Ohio State University Extension, woelfl.1@osu.edu

Reviewer: Katie Schlagheck, Family and Consumer Sciences Educator Ottawa and Sandusky Counties, Ohio State University Extension

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Broth versus Stock

Most soups and stews are made from a base of stock or broth.  Have you ever wondered what the difference is between these two items?  The main differences are:

  • the use of bones or meat
  • length of cooking time
  • the type of seasonings added

Stock is made using bones (unless it’s a vegetable stock), water, and a mixture of aromatic vegetables including onions, carrots and celery. The mixture is simmered on the stove top for at least 2 to 6 hours. Generally, there are no seasonings added to stock. This makes stock a lower sodium option for recipes, and a great base for recipes that already have significant flavor. The use of bones in stock makes it a thicker, more gelatinous consistency. 

Broth, on the other hand, takes less time to make, and contains meat (unless it’s a vegetable broth), vegetables and seasonings. Broth is generally simmered on the stove top for no more than two hours, as cooking meat in liquid for longer periods of time toughens the meat.   

Given these definitions, bone broth – which has become increasingly popular in the last few years – is a bit of a misnomer. Bone broth is technically a stock because it is made using bones, as well as vegetables and herbs. It is simmered on the stove top for 12 to 24 hours.

Determining whether to use stock or broth in a recipe may depend on what you are making.  Typically, stock is used in sauces, gravies, stews and as a braising liquid for meats.  Broth works well as a base for soups, stir-fry dishes, dumplings, stuffing, and for cooking grains and legumes.

Although broths and stocks can be purchased in cans and cartons at the grocery store, it is fairly easy to make your own at home. Making broths and stocks from scratch can be a cost saving activity if you save and utilize meat and vegetable scraps that would otherwise be thrown away. Stock can be made on the stove top, in a slow cooker, or even in an electric pressure cooker! The Kitchn provides instructions for making chicken stock using each of these methods.


Foster, K. (2018). What’s the Difference Between Bone Broth, Stock and Broth? The Kitchn. https://www.thekitchn.com/the-difference-between-bone-broth-stock-and-broth-254174

Jones, T. (2017). What are the differences between stock and broth? Healthline. https://www.healthline.com/nutrition/stock-vs-broth

Rattray, D. (2019). What’s the Difference Between Stock and Broth? The Spruce Eats. https://www.thespruceeats.com/difference-between-stock-and-broth-3057787

Written by: Joyce Riley, MS, RD, LD. Former Family and Consumer Sciences Educator, OSU Extension, Union County.

Reviewed by: Jenny Lobb, MPH, RD, LD. Family and Consumer Sciences Educator, OSU Extension, Franklin County.

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